In the liner pot, add the vegetables first, then, chicken, and the herbs on top.
Add 4-5 Cups of cold water.
Close the lid tightly and close the vent.
When the timer goes off, release the pressure naturally, using NPR. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and debone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Salt and pepper to taste.
Before serving, garnish with thinly sliced onions, and scallions.