Yum Yum Instant Pot Chicken & Rice Soup

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 medium carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 tsp. fresh thyme leaves
• 1 bay leaves (optional)
• 2 lb. boneless skinless chicken breasts (about 4)
• Kosher salt
• Freshly ground black pepper
• 4 c. low-sodium chicken broth
• 2 c. cold water 
• 1/2 Cup Rice

Directions

1. Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes.
2. Add garlic and thyme and cook until fragrant, 1 minute.
3. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper.
4. Add broth, Rice and water and close lid. Set Instant Pot to Pressure Cook setting and set timer for 8 minutes, then Natural release 2 minutes.
5. Carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board, then shred chicken, then return chicken to pot.
6. Remove bay leaves.  Return chicken to pot and season with salt and pepper.