Chicken & Rice Soup

1 large onion
2 cups celery
2 cups chopped carrot
2 tablespoons olive oil
4 cloves chopped garlic
8 cups chicken stock
4 tablespoons Herbs de Provence
1 cup rice
2 pounds chicken, frozen boneless
salt and pepper to taste

Saute the onion, celery, carrot, and garlic in the olive oil in a pressure cooker.

Add chicken, rice, stock and herbs. Pressure cook on high for 15 minutes and natural release for at least 20 minutes. Add salt and pepper.