Chicken and Rice Soup THM: E

Well this is a tasty bowl of goodies.  It's THM AND Instant Pot..sooooo...it's basically made for me.

4-6 chicken breasts (frozen, thawed, doesn't matter)

7 cups chicken broth

2 cups cooked brown rice (see my Instant Pot how-to here)

1 cup diced carrots

1 cup diced celery

1 cup diced onion

1 cup frozen peas (optional)

1 tsp. Thyme

1 tsp. garlic powder

1 tsp. minced garlic

salt and pepper to taste

1 tsp. coconut oil

Turn Instant Pot on the Sauté feature  and add the coconut oil.  

Once it's hot, add the celery, carrots, and onion.  Sauté until the veggies begin to soften.  Add the minced garlic and garlic powder and sauté for 1-2 more minutes.  

Place the chicken breasts into the pot.

Add the broth and seasonings.  Stir in the rice.

Place the lid on the IP and set it to manual, high pressure for 20 minutes.  Allow the pressure to release naturally for about 20 minutes.  Quick Release the remaining pressure.  

Shred the chicken breasts and return to the pot.  Adjust seasonings as necessary and enjoy!