Dice the carrots and celery into small, even pieces, and chop the fresh parsley for later use.
Season the chicken thighs generously with salt, pepper, and paprika for added flavor.
Heat a tablespoon of olive oil in the Instant Pot on sauté mode until shimmering, then add the chicken thighs and brown them for about 5 minutes on each side, until golden.
Remove the browned chicken from the pot and set aside temporarily.
Add the diced carrots and celery to the same pot, sautéing for 4-5 minutes until they start to soften and become fragrant, with a slight sizzle and aroma filling the air.
Pour in the chicken broth, scraping up any browned bits from the bottom to deglaze the pot, creating a flavorful base.
Return the chicken thighs to the pot, placing them on top of the vegetables, then lock the lid and set to manual high pressure for 15 minutes.
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure to reveal a bubbling, fragrant broth.
Carefully remove the chicken thighs, shred the meat with two forks, and return it to the pot, stirring to combine.
Squeeze fresh lemon juice into the soup, adding zest if desired, and stir in chopped parsley for a fresh, herbal aroma.
Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice as needed for brightness and balance.
Serve the soup hot, garnished with extra parsley if you like, and enjoy its comforting, bright flavors.
