Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, carrots and celery, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced ginger and garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.

Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add the chicken breasts, brown rice, dried parsley, dried basil, dried thyme, salt, pepper and optional red chili pepper flakes to the pot. Stir gently to give it a quick mix.

Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook High for 15 minutes. When it’s done cooking, let the steam naturally release for 10 minutes. Hit the quick release valve to release the remaining steam.

After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return to the pot. Add the frozen cauliflower rice and stir until the soup is well combined (cauli rice will heat up from the hot soup). Serve with fresh parsley garnish (optional). Store in the refrigerator and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months.