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gingercooks
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Heat Instant Pot. Add the olive oil, then add the carrots, celery, onions, garlic, salt and pepper. Cook until the vegetables are softened, about 10 minutes, stirring occasionally.
I add leeks too.
Add in the chicken and chicken stock.
Cook for 13 minutes at pressure.
Shred chicken and add in frozen spinach and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.
Add in the lemon zest and lemon juice. Taste for salt, pepper and lemon juice and adjust if needed.
Serve warm, with additional lemon wedges.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.