Prep all ingredients by dicing celery, carrots, and onion, and mincing garlic. Cut Yukon Gold potatoes into small and larger pieces.

Heat olive oil in the Instant Pot on sauté mode. Sear chicken breasts for 2 minutes on each side until golden brown. Set aside.

Add diced celery, carrots, onion, and minced garlic to the pot and sauté for 2 minutes.

Layer cooked chicken into the pot with sautéed vegetables and small Yukon Gold potatoes, arranging larger quarters on top.

Pour in chicken broth to cover the ingredients, then seal the Instant Pot and cook on high pressure for 9 minutes.

Allow pressure to naturally release for 5 minutes before manually releasing any remaining pressure.

Blend larger potato pieces with a splash of milk and some broth until smooth.

Shred the chicken and return it to the pot along with the creamy potato mixture, stirring everything together.

Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or salad.