Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker. Cook at high pressure for 30 minutes. If using an Instant Pot, choose manual, and set timer to 30 minutes. If using a stovetop pressure cooker, cook over medium high heat until high pressure is reached. Turn to medium low heat. Continue to cook 30 minutes.

While cooking the stock, prepare and cut the veggies.

(Optional) When the broth is cooked, you can remove the chicken and use the recipe below to cook a 5-minute crispy chicken. Alternatively, you can continue to cook the soup.

Remove ginger and green onion from the soup and discard. If you’re using onion, leave the onions in the soup.

(Optional) If you prefer not to have a bit of fat content in the soup, you can strain the soup, transfer it into a fat separator and remove the fat. I always keep the fat because it adds great flavor.

Add carrot, zucchini, and mushroom to the soup. Cook over medium heat, uncovered, for 10 minutes, or until the vegetables turn tender. If using an Instant Pot, choose sautee and let cook until the vegetables are cooked through.

Add salt and black pepper to adjust seasoning according to your taste.

Serve warm.