Add olive oil to instant pot and set it on sauté mode for 20 minutes.
Once the pot says "hot" add the cut up chicken breasts and sauté until seared on both sides.
Add the chopped onions, carrots and celery. Cook for 3-4 minutes until the onions are soft and translucent.
Stir in the garlic and cook another minute until fragrant.
Turn the instant pot off.
Add the salt, black pepper, thyme, parsley and bay leaf.
Stir in the chicken broth while scraping the bottom of the pot.
Place the potatoes on top, no need to stir.
Secure the lid on the pot and set the valve to sealing.
Set the pot to manual high pressure for 8 minutes.
Once the 8 minutes is complete, let the pot do a 5 minute natural pressure release. Then proceed with a quick release.
Once the pin has dropped, remove the lid and gently stir in the frozen peas and corn.
Serve and enjoy!