Remove the chicken breasts from the cut up chicken, place in a food storage container, and set aside in the fridge. Add the remaining pieces (thighs, legs, wings, and back) to the basin of a six quart or larger Instant Pot.

When the pressure has released, remove the lid. Using a slotted spoon, remove the chicken pieces. Remove meat and discard bones. Strain the remaining broth through a fine mesh sieve into another bowl or pot. Discard the spent herbs. Using a spoon, skim off the majority of the fat on top of the broth and discard. Set the broth aside.

Turn the Instant Pot to the “Sauté” function on high for 30 minutes. Add in two tablespoons of avocado oil, and then add in the reserved chicken breasts and cook for 7-8 minutes on each side (depending on thickness), or until an instant read thermometer reads 165°F and the juices run clear. Remove the chicken breasts to a plate to rest for five minutes, then chop into bite-sized pieces.

Add in the remaining avocado oil and garlic, and cook for 1-2 minutes, or until fragrant, and then add in the carrots. Cook until bright orange and just slightly tender, about 5 minutes. Add in the mushrooms and sauté until just tender, about 5 minutes—if the mixture seems dry while sautéing, spoon a little of the broth back into the pot to loosen it up.

Add in potatoes, strained broth, and remaining goji berries. The mixture should come to a boil within about 10 minutes, and then boil for an additional 7-10 minutes, or until the potatoes and carrots are both fork tender. You may need to turn on the “Sauté” function again at some point during this boil time.

Once the potatoes and carrots are tender, turn off the Instant Pot. Stir in the chopped chicken (both the white meat and dark meat), green onions, and black pepper. Taste for seasoning, adding more salt and black pepper if desired. Serve immediately.