Gluten-free Pressure Cooker Chicken Vegetable Soup


8 cups chicken broth * 1x 28 oz can diced tomatoes seasoned with basil, garlic, oregano * 1.5 lb boneless chicken breast, diced 2 medium sized potatoes, peeled and diced * 1 cup fresh green beans, trimmed and cut into thirds * 1 cup baby carrots, cut into halves * 1 cup celery, diced * 1 cup frozen corn * 1 cup frozen peas * 8 oz frozen chopped spinach * 1/2 cup chopped fresh parsley * olive oil * black pepper to taste


Place a thin layer of olive oil in the bottom of the pot. Place the cut onion, minced garlic and chicken to the pot and saute until the chicken is starting to turn white, stirring frequently. Add the cut potatoes, carrots, green beans, celery and parsley to the pot, followed by the frozen corn and peas. Pour the tomatoes and the chicken broth into the pot. Give the contents of the pot a good stir. Set the pressure cooker to cook for 3 minutes on manual high pressure. Once cooking time has finished, allow pressure to naturally release for 2 minutes then do a quick pressure release. Add the chopped spinach to the pot and stir well. Serve immediately with black pepper to taste.