Turn on the saute setting on your Instant Pot and pour oil into the bottom of the pot.
While the pot heats up, stuff the cleaned chicken cavity with dill, bay leaves, and garlic cloves. Season the chicken liberally with salt, pepper, ginger and minced onion. Rub these spices into the chicken, and under skin.
Place the chicken into the pot. While the chicken is heating/sauteing, prepare the vegetables. Peel and slice the carrots into large chunks.
Discard the outer leaves of the leek and wash very well. Cut off the top part and the hairy base of the leek and discard.
Peel the parsnip, but leave it whole. If using the zucchini, peel it partially, alternating strips of peeled and unpeeled. Cut into 2 to 3 large chunks.
Place all vegetables around the chicken in the pot. Add water to cover plus a little more. This amount will vary depending on how big your chicken is and how many vegetables you have. Never fill your pot more than 3/4 full.
Turn the saute setting off. Put the cover on and lock into place. Turn on the soup setting, and adjust manually to 85 minutes (high pressure)
Allow the pot to come to pressure. This can take some time, depending on the volume of ingredients. When the timer is up, allow the soup to naturally release pressure until the pin in the cover drops down. Allow plenty of time for this.
Once your soup is ready, (it will require minimal skimming, if any), transfer the water and vegetables carefully to a pot that can sit on a blech or hot plate.
Remove the ingredients from the chicken cavity and discard. Carve up the chicken and discard the bones. Add the sliced chicken back to your soup pot. Serve hot.