▢1 tablespoon olive oil ▢1 onion diced ▢2 cloves garlic minced ▢5 ribs celery diced ▢5 carrots sliced ▢2 red potatoes diced ▢2 breasts rotisserie chicken shredded ▢8.5 ounces frozen cauliflower rice ▢32 ounces chicken bone broth ▢zest of one lemon ▢juice of one lemon ▢1 tablespoon dried parsley ▢½ tablespoon dried oregano ▢1 teaspoon thyme ▢1 tablespoon tumeric ▢1 teaspoon chicken bouillon granules ▢salt and pepper to taste
Set your pressure cooker to saute. Add olive oil, onions, and garlic. Cook until softened and fragrant.
Add celery, red potatoes, and carrots.
Add lemon zest and lemon juice. Toss seasoning: parsley, thyme, oregano, salt, pepper, turmeric, and chicken bouillon. Stir until well combined.
Pressure cook for 3 minutes. Use a quick release to release the pressure. Serve immediately.