Instant Pot Chicken & Cauliflower Rice Soup

INGREDIENTS:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 2-3 garlic cloves, minced
• 1½ pounds boneless skinless chicken breasts
• 1 tsp dried thyme
• 1 ½ tsp dried parsley
• 5 cups homemade chicken broth or stock
• 2 cups cauliflower florets, riced
• 2 tbsp chopped fresh parsley
• salt and black pepper, to taste

DIRECTIONS:

1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”. Add the olive oil.
2. Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes. Add the garlic and cook for 30 seconds.
3. Press the CANCEL button.
4. Add the chicken, dried thyme, dried parsley and chicken broth and mix to combine. Close and seal the Instant pot.
5. Turn the venting knob to SEALING
6. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display. Adjust the timer to 8 minutes. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
7. Open the lid. Remove the chicken from the pot. Shred the chicken with 2 forks.
8. Press the SAUTE button. Return the chicken to the pot.
9. Stir in the cauliflower rice and cook for 1-2 minutes or until tender. Stir in the chopped parsley.
10. Press the CANCEL button. Season to taste with salt and black pepper. Serve warm.