Turn on your Instant Pot and hit the sauté button. Once it says "hot," add olive oil and let it heat for about 30 seconds. Add your diced chicken and sear it for

Still on sauté mode, add your chopped onion and let it cook for about 2 minutes until it softens slightly. The onion will smell amazing at this point—that's how you know it's working. Toss in your minced garlic and stir for just 30 seconds so it doesn't burn.

Pour in your chicken broth and scrape the bottom of the pot with a wooden spoon to get up all those golden bits stuck to it. Those bits are pure flavor, so don't skip this step (it only takes 30 seconds). Add the carrots, celery, potato, orzo, thyme, and bay leaf.

Return the seared chicken to the pot and stir everything together. Make sure the chicken is submerged and nothing's sticking to the bottom. The instant pot chicken soup base is ready to pressure cook now.

Press the cancel button to turn off sauté mode. Set the lid on top and turn the valve to "sealing"—this is critical or the pressure won't build. Hit the pressure cook button and set the time for

Once the timer goes off, carefully turn the valve to "venting" to quick-release the pressure. Wait about 30 seconds and then open the lid slowly so the steam doesn't shock you. Give the soup a stir and taste it—the chicken should be fall-apart tender by now.

Stir in the frozen peas and fresh parsley, then hit sauté one more time for just 2 minutes to heat the peas through. Season with salt and pepper to taste (you might want a little more depending on your broth). Ladle into bowls and serve hot.