Chop all vegetables (I prefer to put my onion/garlic/celery in the food processor!) Turn instant pot on Sauté mode for 10.
Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
Once cooked, stir in carrots and spices (including bay leaves).
Place whole chicken breasts on top of vegetables/spices in instant pot. Cover with chicken broth. Do not add lemon juice to the pot.
Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.
Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
Once the soup has cooked, quick release the pressure if you're in hurry or allow it to natural release for about 20 minutes.
Remove bay leaves and parmesan cheese rind from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine.
For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!