Instructions

• Remove the 10.5 oz. package of frozen cauliflower rice from the freezer and set it on the counter to begin thawing while you prepare the other ingredients.
• Trim any excess fat from the 4 chicken breasts. Cut each breast lengthwise into 2 or 3 strips.
• Finely chop the 1 small onion, 2 small carrots, and 1 cup chopped celery.
• Set the Instant Pot to SAUTÉ (High). Add 1 T butter and melt.
• Add the chopped onion, carrots, and celery to the pot and cook 2–3 minutes, until they begin to soften.
• Stir in 1 tsp Italian Herb Seasoning, 1/2 tsp ground sage, 1/2 tsp ground thyme, and salt and fresh-ground black pepper to taste. Cook 1 minute to bloom the herbs.
• Add 8 cups chicken broth, the 3 T chicken soup base, and the chicken breast strips to the pot. Secure the lid and set the pressure valve to SEALING. Set to MANUAL (High) for 6 minutes.
• When the cook time ends, let the Instant Pot natural release for 10 minutes, then carefully move the valve to VENTING to release any remaining pressure. Open the lid.
• Remove the cooked chicken pieces to a cutting board and set the Instant Pot to SAUTÉ (Low).
• Add the frozen (partially thawed) cauliflower rice to the pot and cook at SAUTÉ Low for at least 5 minutes, stirring occasionally, until heated through and tender.
• While the cauliflower rice cooks, shred the cooked chicken into bite-size pieces.
• Add the shredded chicken back to the soup and cook about 3 more minutes to heat through.
• Turn the Instant Pot off. Stir in 1/4 cup basil pesto and 2 T fresh-squeezed lemon juice. Taste and adjust salt and pepper if needed.
• Serve immediately.