Step 1: Turn the Instant Pot to the Sauté setting and add the olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
Step 2: Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
Step 3: Add the chicken thighs, carrots, celery, potatoes, thyme, oregano, salt, and pepper to the pot. Pour the chicken bone broth over the top.
Step 4: Secure the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High for 10 minutes.
Step 5: Once the timer goes off, allow a natural pressure release for 10 minutes, then carefully perform a quick release for the remaining steam.
Step 6: Remove the chicken thighs to a plate and shred them using two forks. Return the shredded chicken to the Instant Pot.
Step 7: Stir in the frozen peas and fresh spinach. The residual heat will cook them in about 2 minutes. Stir in the lemon juice and serve your instant pot chicken vegetable soup hot.