Servings: 8

2 tablespoons avocado oil 2 tablespoons avocado oil
1 small yellow onion, peeled and chopped 1 small yellow onion, peeled and chopped
2 large carrots, peeled and chopped 2 large carrots, peeled and chopped
2 large stalks celery, ends removed and sliced 2 large stalks celery, ends removed and sliced
3 cloves garlic, minced 3 cloves garlic, minced
1 teaspoon dried thyme 1 teaspoon dried thyme
1 teaspoon salt 1 teaspoon salt
8 cups chicken stock 8 cups chicken stock
3 boneless, skinless, frozen chicken breasts 3 boneless, skinless, frozen chicken breasts

1. Press the saute button and heat the oil in the inner pot 1 minute. Add the onion, carrots, and celery and saute 8 minutes.
2. Add the garlic, thyme, and salt and saute another 30 seconds. Press the cancel button.
3. Add the stock and frozen chicken breasts to the pot. Secure the lid
4. Press the manual or pressure cook button and adjust the time to 6 minutes.
5. When the timer beeps, let the pressure release naturally for 10 minutes, then quick release any remaining pressure until float valve drops, then unlock lid.
6. Allow to cool slightly before ladling into bowls to serve.

Calories: 209 fat: 7g Protein: 21g Sodium: 687 mg Fiber: 1g Carbs: 12g Sugar: 5g  Calories: 209 fat: 7g Protein: 21g Sodium: 687 mg Fiber: 1g Carbs: 12g Sugar: 5g