66.   Brown Rice & Chicken Soup

Ingredients

2 frozen chicken breasts  

6 cups broth  

2 cups cooked brown rice

1 cup diced carrots

1 cup chopped celery

1 cup chopped onion

1 cup frozen peas

1 teaspoon thyme

1/2 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon coconut oil

Instructions:

•   Heat the coconut oil in an Instant Pot set to the Sauté function.
•   Add the onions, celery and carrots and cook until it softens.
•   Stir in the rest of the ingredients and close the lid.
•   Select the Manual function for 15 minutes at high pressure.
•   Do a natural release of pressure.

Makes: 6 servings

Nutritional information per serving:

Calories: 1074; Total Fat: 18 g; Carbohydrates: 148 g; Proteins: 80 g