Place the chicken in the Instant Pot or Pressure Cooker.

Add the onion, garlic, celery, carrots, thyme and ginger to the pot.

Add the water and then the sea salt.

Place the lid on the Instant Pot, set the pressure valve to 'seal' and select the poultry option (this will give 15 minutes of pressure cooking).

If using an electric pressure cooker, set the pressure to high and set the timer for 15 minutes.

Once the Instapot or pressure cooker is finished, remove the chicken and set it on a large plate to cool a bit.

Pull all the meat off the bones, return the meat to the soup in large chunks or chop into smaller pieces.

Serve warm and enjoy.

Place your onion, garlic, celery, carrots, thyme, and ginger to the bottom of a 6 quart or larger crock pot

Place your whole chicken on top of the vegetables, add your water and salt

Cover and cook on high for 4-5 hours or low for 7-8 hours (until the chicken is cooked through and falling off the bone)

Remove the chicken from the crock pot to a large plate or baking sheet, let cool slightly and then shred all of the meat with your hands (discard cartilage, bones, etc)

Add the meat back to the broth and serve warm

Enjoy