The paleo friendly recipe soup that is perfect for a cozy night in
Turn your instant pot on saute mode and once it's hot, add in your olive oil & diced onion. Stir and cook for around 2 minutes.
Stir in your minced garlic and cook for 30 seconds.
Add in your green beans, carrots, celery, mushrooms, salt, pepper, frozen peas, oregano, thyme & parsley. Stir together to make sure your spices are distributed evenly.
Cancel the saute mode on your instant pot and add in your chicken broth. Give everything a stir to make sure nothing is stuck to the bottom of your pan.
Add in your chicken breast making sure they aren't laying on top of one another. And check the notes section to determine your cooking time. On average, I tend to end up cooking this recipe 10 minutes for regular breasts and 12 minutes for frozen.
Place the lid on your instant pot, seal the vent and set the pressure cooker on high for 10 minutes (or your adjusted time if your chicken is larger/smaller/frozen).
Once the timer is done, you can either opt for a quick release or let the pressure naturally release.
Remove the lid and using tongs, pull out your chicken breasts. Place them on a cutting board and shredded the chicken into bite size pieces. It should be incredibly soft by now so you can do this either with a fork & knife or two forks.
Return the shredded chicken to the pot and stir in your can of coconut milk.
Add salt & pepper to taste if needed and ejoy!
*My favorite method for cooking chicken breasts in the instant pot comes from Detoxnista.