Chicken & Rice Lemon Soup

Ingredients:
2 Tbsp olive oil
1 onion, diced
2 stalks celery, diced
1 cup chopped carrots
2 tsp salt
Freshly ground pepper, to taste
1.80 pounds chicken thighs
1 lemon
1 tsp dried oregano
6 cups chicken stock (homemade will taste the best)
1 bay leaf
¾ cup long grain converted rice (rinsed)

Set your pressure cooker to sauté and add the olive oil, onion, celery, carrot, salt and pepper. Sauté for 7-8 minutes or until the vegetables are softened.

Stir in the chicken, oregano, zest and lemon juice. Add the chicken stock, bay leaf and rice. Stir to combine. Secure the lid. Set your machine for 6 minutes on high pressure. Once the pressure cycle has finished, depressurize the pot completely using the quick release method. Remove the chicken and slice/shred it. Put back into pot, stir until combined. Enjoy!!