Instant Pot Chicken Rice Soup

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 boneless skinless chicken breasts     7 boneless skinless chicken breasts     9 boneless skinless chicken breasts     1 carrot     3 carrots     5 carrots     7 carrots     9 carrots     11 carrots     13 carrots     15 carrots     17 carrots     19 carrots

• Ingredients
• 2 boneless skinless chicken breasts
• 4 carrots
• 4 celery
• white basmati rice
• chicken broth
• poultry seasoning
• parsley flakes
• Recipe
• 2 boneless skinless chicken breasts
• 4 carrots, peeled and chopped
• 4 celery, sliced
• ¹/₂ cup white basmati rice
• 4 cups chicken broth
• ¹/₂ tsp poultry seasoning
• 1 tsp parsley flakes
• Season the chicken with salt and pepper. Add the carrots, celery, chicken, rice, and broth to a 6-quart Instant Pot. Lock the lid and close the pressure release valve. Pressure cook on High Pressure, setting the timer for 5 minutes (it will take about 15 minutes total, to allow it to pressurize first). When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot. Shred the chicken with two forks and return it to the pot. Add salt to taste.