Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

Season the chicken breasts with a bit of salt and pepper, then set them aside.

Turn on the 'saute' function of your instant pot and heat the olive oil.

Once the oil is hot, add the Brazilian Sofrito and sauté it until it becomes fragrant, which should take about 2 minutes.

Add the chicken to the pot and brown both sides, cooking each side for about a minute.

Add the tomatoes, thyme, and stock to the pot. Close the instant pot, set it to manual for 25 minutes, and let it cook.

After 25 minutes, safely release the pressure in the instant pot. Once it's safe to do so, turn off the pot and open it.

Remove the tomato skins and the thyme sprig from the pot and discard them.

Use a wooden spoon to 'smash' and shred the cooked chicken.

After the chicken is shredded, turn the instant pot back on using the 'saute' function. Add the rice and the veggies, then top with 6 cups of water.

Leave the pot open and continue cooking on the 'saute' function until the veggies and rice are fully cooked, which should take about 10 minutes.