Turn your instant pot on by pressing the saute button.
Add coriander and cloves to instant pot and toast 7-8minutes until fragrant, stirring occasionally to prevent burning.
Remove toasted spices from instant pot, place in spice pouch and set aside.
If using ground spices, you'll toast these for 30 seconds or until fragrant. No need to remove from the pot.
Add olive oil, diced onion, celery, minced garlic and ginger to pot. Saute 8-10minutes until onion is translucent.
Turn instant pot off and deglaze pan by adding 4 cups of water.
Place whole chicken or chicken legs in the instant pot stock, along with 2 tsps salt, diced apple and the spice pouch.
Place lid on instant pot, closing the vent.
Pressure cook on Manual for 14 minutes
While chicken is cooking, dice carrots and parsnips into 2 inch chunks.
When time is up, quick release pressure on the instant pot.
Carefully remove whole chicken from the pot, place on a plate and tent with foil.
Add carrots, parsnips, and 2 cups water to the stock.
Stir in turmeric, fish sauce, and nutritional yeast.
Return lid to instant ensuring the seal is in place. Pressure cook on manual for an additional 3 minutes.
While soup is cooking, remove meat from chicken carcass and shred with two forks or cut into small chunks.
Slice zucchini into very thin ribbons or rounds.
Quick release pressure after cooking and add chicken and zucchini to the soup.
Taste for salt and pepper