Chicken and Rice Soup

Modified from Taste of Home

3 quarts chicken broth (this is a LOT)

3 lbs chicken (they used bone in, I used boneless)

¾ tsp salt

¼ tsp pepper

¼ tsp poultry seasoning

1 tsp chicken bouillon

3 medium carrots, diced

2 celery ribs, diced

1 small onion, diced

1 cup uncooked long grain rice

In an instant pot, place all ingredients. Lock lid. Cook for 5 minutes (it says low, I did the rice setting on mine).

With a slotted spoon, remove chicken and then dice (or de-bone). Select sauté and adjust for high heat and cook or until heated through. Can sprinkle with parsley if you want.

Makes 10 servings.