Add chicken breasts and the chicken broth to the Instant Pot and pressure cook on the soup/broth setting for 30 minutes. Quick release the pressure.
Take the chicken out of the pot and add the gelatin powder, yellow onion, garlic, salt and pepper. Pressure cook for 5 minutes. Quick release the pressure.
Add the celery, carrots, mushrooms, sweet potatoes, Herbes de Provence and turmeric. Cut the chicken up into bite sized pieces and add to the Instant Pot. Pressure cook an additional 3 minutes. Quick release and add the juice of 1 lemon.