Shred the rotisserie chicken and add to the instant pot.
Add all of the rest of the ingredients to the pot. Layering the fresh herbs and lemon slices on top.
Use the rice setting or Manually set for 8 minutes.
When the cycle is done allow the pot to release steam for 5-10 minutes and then quick release.
Remove lid and discard the lemon slices and herbs.
There should be plenty of liquid but in case there isn't add more chicken broth and stir to combine everything. Add 1 cup of English peas and stir. Taste test and add more seasonings as needed. Serve with crusty bread or crackers.
2-step Method
Add two bone-in chicken breasts to an instant pot. Pour in the chicken broth and water. Add the onion, garlic, salt, and pepper.
Layer the fresh herbs over everything and the lemon slices. Set manually for 38 minutes.
Quick-release the steam and remove the lid. Discard lemon and herbs. Remove the chicken and debone and shred.
Meanwhile, add the rice to a second Instant Pot along with the sliced carrots, celery, 2 cups of additional broth and set Manually for 8 mins. or use the Rice setting. Quick-release the steam when the cycle is done. ***If a second Instant Pot isn't available the rice, carrots, and celery can be cooked on the stovetop with an additional two cups of broth.
Pour the liquid from the first pot through a strainer or colander. Return it to the Instant Pot along with the shredded chicken, rice, carrots, and celery. Pour about 1 cup of English peas into the liquid and stir around.
Use the saute function to heat everything through before serving.