Ingredients

• 2 stalks celery , cut into large chunks
• 2 medium carrots , peeled and cut into large chunks
• 1 medium onions , peeled and cut into wedges
• 1 , 4 pound
• 1.5 teaspoons kosher salt
• 0.75 teaspoons ground black pepper
• 0.25 teaspoons paprika

Instructions

1. 1 Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
4. 4 Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

Nutrition per serving