Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 3 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the pot to the Sauté function (or medium heat on a stove) and add the olive oil, onion, carrots, and celery. Cook for 5–7 minutes until onions are translucent.
  2. Stir in the minced garlic, thyme, salt, and pepper. Cook for 60 seconds until fragrant.
  3. Add the chicken thighs, chicken bone broth, and bay leaf to the pot.
  4. Secure the lid and set the Instant Pot to High Pressure for 15 minutes.
  5. Release pressure, remove the chicken thighs to a plate, and shred the meat using two forks.
  6. Return the shredded chicken to the pot and stir in the fresh lemon juice, baby spinach, and chopped parsley. Cook for 2 minutes until spinach is wilted.