Dice the onion into roughly 1-inch pieces and cut the carrots into 1/2-inch thick rounds—these sizes will break down nicely during pressure cooking without becoming mushy. Mince the garlic cloves and grate the fresh ginger. Place the diced onion, carrots, and green beans (fresh or frozen) directly into your Instant Pot, then scatter the minced garlic and grated ginger over the vegetables. This creates an aromatic base that will infuse the broth with flavor as the chicken cooks.

Pat the whole chicken dry with paper towels, then lay it breast-side up over the bed of vegetables in the pot. Season the chicken generously with sea salt and cracked black pepper on all sides—I like using Maldon sea salt for its clean flavor and ability to dissolve evenly. Add the bay leaf to the pot. Pour the 5.5 cups of water over everything, making sure the liquid comes up around and partially covers the chicken. The vegetables will help suspend the chicken slightly above the bottom of the pot.

Close the Instant Pot lid securely and set the valve to 'sealing.' Select high pressure and set the timer for 30 minutes. The pressure will build as the pot heats, which will take several minutes—this is normal. Once the cooking time completes, allow the pressure to release naturally for 30 minutes without opening the lid or forcing the pressure release. This gentle release helps keep the meat tender and prevents the broth from becoming cloudy.

Once pressure has naturally released, carefully open the lid and use a slotted spoon or tongs to transfer the cooked chicken to a cutting board. Let it cool just enough to handle safely (about 2-3 minutes). Remove all the meat from the bones, discarding the skin and bones, then shred the chicken into bite-sized pieces with two forks or your hands. Return the shredded chicken back to the pot and stir well to combine it evenly throughout the broth.

Taste the soup carefully and adjust the seasoning with additional sea salt and cracked black pepper to your preference—I find that after 30 minutes of cooking, you often need more salt than you'd expect because the flavors have mellowed slightly. Stir well and ladle the soup into bowls. Garnish each serving with fresh sliced green onions for a bright, fresh finish that contrasts beautifully with the rich, savory broth.