Add 2 cups of water to the instant pot. Place the trivet inside the liner.
Add the chicken breast onto the trivet. Season with garlic, ginger, salt and pepper.
Place the lid on the instant pot, with the vent sealed. Press manual mode and adjust time to 7 minutes. Release pressure manually once it is done.
Let the chicken cool, shred and set aside.
To make this on the stovetop add the chicken to a saucepan with 2 cups of water. Season as above and cook on medium high heat until chicken is no longer pink about 10-12 minutes.
Vegetable Soup
Place a large saucepan on the stove on medium heat, coat pot with 1/2 tbsp of avocado oil.
Add chopped onions and garlic, once onions are translucent (about 7-10 minutes) add in celery and carrots.
Add in dried thyme, parsley, salt, and pepper. Mix until veggies have softened slightly.
Add in vegetable base and water or stock. Mix and let soup come to a boil.
Add in shredded chicken and spiralized zoodles. Add in the water the chicken was cooked in. Let soup simmer for about 7-10 minutes.
Turn stove off and add in vinegar, taste to adjust spices. Serve with a splash of hot sauce (optional) and chopped cilantro. Enjoy!