Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions and celery over medium low heat for about ten minutes. Add garlic and cook another minute.

Next, add chicken breasts, stock, water and diced tomatoes. Bring to a boil, then reduce heat to low and simmer until chicken cooks through and is easy to shred. Remove chicken from pot.

Add string beans and squash and salt to taste. Cook for another ten minutes or until beans become tender.

Finally, add spinach and stir until wilted. Shred the chicken once the soup has cooked and return it to the pot.

Season with salt and pepper and serve with Parmesan cheese.

Spray inside of IP with cooking spray. Sautée carrots, onions and celery for a few minutes. Add garlic and cook another minute.

Next, add chicken breasts, stock, string beans, squash, water and diced tomatoes and set to manual/high pressure for 20 minutes. Quick release after cook time is through. Remove chicken from pot. (For frozen chicken, you can cook for 20 minutes but be sure to do a full natural release)

Stir in spinach until wilted. Shred the chicken and add back to pot.

Season with salt and pepper and serve with Parmesan cheese.

Add all ingredients into pot and cook on low 6-8 hours.

After cook time, remove chicken from pot and shred. Then, add back to crock pot.

Season with salt and pepper and serve with Parmesan cheese.