Add the halved onion, celery pieces, and crushed garlic to the bottom of the Instant Pot.
In a small bowl, combine the kosher salt, ground black pepper, and ground turmeric until evenly mixed.
Season the chicken breasts evenly with the spice mixture on all sides.
Place the seasoned chicken breasts on top of the vegetables in the Instant Pot.
Pour the low-sodium chicken broth into the pot around the chicken. Do not pour directly over the seasoned surface.
Seal the Instant Pot lid and set to High Pressure (Manual) for 18 minutes.
When the cooking cycle finishes, allow a natural pressure release for 10 minutes, then carefully perform a quick release until the pressure indicator drops.
Remove the chicken from the pot and shred with two forks. Discard the cooking liquid and cooked vegetables, or puree them and freeze for another use.
