In your Instant Pot, crockpot, or a large saucepan, heat a tablespoon of olive oil over medium heat. Add the finely diced celery, carrot, onion, and minced garlic, sautéing for about 2 minutes until they become slightly translucent.

Introduce the boneless skinless chicken breasts and the chopped Yukon Gold potatoes into the pot. Pour in the chicken broth. Stir gently to combine.

If using the Instant Pot, seal the lid and set it to high pressure for 9 minutes; let the pressure release naturally for 5 minutes. For the crockpot, cook on low for 6 hours. If stovetop, bring to a boil, then reduce heat and simmer covered for about 30 minutes.

Carefully remove the chicken breasts and larger pieces of potato. Blend these with almond milk until smooth and creamy, then return to the soup.

Shred the chicken into bite-sized pieces and mix back into the soup. Serve with chopped parsley for garnish.