Ingredients
1 tablespoon olive oil1 pound boneless skinless chicken breasts (about 2 large)1 carton (32 ounces) reduced-sodium chicken broth1 cup fresh broccoli florets1 cup sliced fresh carrots1 cup sliced celery1 large potato, peeled and chopped2 teaspoons minced fresh parsley1 teaspoon pepper1/2 teaspoon minced fresh thyme1/2 teaspoon minced fresh oregano1/2 teaspoon salt
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel.
Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
