Add the chicken to an instant pot along with onions, garlic, carrot, bay leaves, thyme, 3 cups of water, salt, and black pepper, and stir gently.
Close the lid and set the valve to the sealing position. Press the PRESSURE COOK button and set the timer to 2 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Strain the soup using a fine-mesh strainer.
Take out the chicken pieces and shred them into small pieces. Discard the bones and veggies.
Add a few shredded pieces to each serving bowl
Pour the clear soup on top. Garnish with spring onion greens. Serve hot.