Season chicken breasts with salt and pepper.

Add 1 tablespoon olive oil to Instant pot and turn on Sauté mode. Sauté the onion / leek and celery on medium until softened and fragrant.

Add garlic, turn off the Sauté function and continue to cook for 30 seconds in the residual heat. If it starts to stick add a touch of broth to deglaze.

Add all the remaining broth, rosemary, thyme, bay leaves, salt and pepper and carrots. Add chicken on top followed by potatoes. Don’t stir.

Add the lid and set the vent to sealing. Pressure Cook on High pressure for 10 minutes.

At the end of the cooking time, let the pressure release naturally for about 8 minutes, then quick release any remaining pressure. Remove the chicken breasts and transfer to a chopping board. Shred chicken with 2 forks.

Remove 1 cup of soup and place in a jug and process with an immersion stick blender, this will thicken the soup naturally without needing to use corn starch. Add the kale to the pot and close the lid to let it wilt.

Add shredded chicken and pureed soup back to pot with apple cider vinegar or lemon juice and stir to combine. Adjust seasoning to taste and serve with fresh parsley and stir through more olive oil or melted butter.