Set the Instant Pot to “Saute”. Add the coriander seeds and toast, stirring, until fragrant and golden, about 3 minutes.

Add the chicken, spices, cilantro, lemongrass, onion and fish sauce. Add filtered water to cover.

Close and lock the lid and press the “Keep Warm/Cancel” button to reset. Then press “Manual”, HIGH pressure and set to 30 minutes.

Let the pressure release naturally or do a quick release.

Remove the chicken pieces and shred. Strain the broth and return strained broth to pressure cooker. Add salt, if needed. Press “Sauté” and bring the broth to a simmer. Add the bok choy and simmer 2 minutes. Add the spiralized zucchini and cook 2 minutes more.

Serve with lime wedges.