Step 1

On the sauté setting, preheat on normal for 1-1/2 minutes.

Step 2

Add 1 tbsp of oil (I used coconut oil)

Step 3

Add in garlic, green onions, carrots, mushrooms and cook for about 4 minutes

Step 4

Add 1/2 cup broth to deglaze the vegetables.

Step 5

Rinse rice, to prevent the rice sticking to the bottom.

Step 6

Add 1 and 1/2 cups of chicken broth and brown rice and stir together

Step 7

Add thyme, salt and pepper and stir

Step 8

Add the frozen, boneless chicken breasts

Step 9

Place the lid on, lock it and set valve to sealing

Step 10

Cook on manual, high pressure for 20 minutes.

Step 11

Switch over the valve release to release the pressure and remove the lid carefully

Step 12

Use kitchen shears to cut up chicken into chunks or shred with forks and stir the pot.

Step 13

Serve!