Begin by setting your Instant Pot to sauté mode. Add a drizzle of olive oil, and once hot, sear the chicken breasts for about 2 minutes on each side until golden brown. Remove chicken and set aside.

In the same pot, add chopped celery, sliced carrots, diced onions, and minced garlic. Sprinkle in salt, black pepper, and dried herbs. Sauté for roughly 2 minutes until slightly translucent.

Layer in the Yukon Gold potatoes and the seared chicken. Pour in the chicken broth, ensuring everything is submerged. Stir gently to combine.

Seal the lid and set the Instant Pot to high pressure for 9 minutes. Allow a natural release for 5 minutes, then perform a manual release.

Remove potato quarters and chicken. Blend larger potato pieces with milk until smooth. Return the blended mixture and shredded chicken to the pot.

Give the soup a stir to combine flavors. Serve hot, garnishing with fresh parsley.