Instant Pot Chicken and Rice Soup

Set Instant Pot to Sauté on Normal mode. Add 1 ½ tablespoons avocado oil, covering as much of Instant Pot insert as possible. Once oil is hot and shimmery, add ½ of one medium onion, 2 large carrots, and 3 stalks celery. Stir to incorporate.
Sauté onion, celery, and carrots 3 to 4 minutes, stirring occasionally, until vegetables begin to soften.
Once veggies begin to soften, add 4 cloves garlic ½ teaspoon dried thyme. Stir to incorporate and cook, stirring constantly, 30 seconds.
After 30 seconds, add 6 cups low-sodium chicken stock to Instant Pot and stir to incorporate, making sure to scrape bottom of Instant Pot with spoon to loosen any vegetables or garlic that may have stuck to insert.
Add 2 large boneless, skinless chicken breasts, ½ cup long-grain white rice, 1 teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Stir to incorporate rice and seasonings.
Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 12 minutes. Instant Pot will pressurize, then cook time will begin.
Once cook time ends, carefully Quick Release internal pressure, then remove lid from Instant Pot and set aside. Use caution - any escaping steam will be very hot.
Carefully transfer chicken breasts to cutting board. Use 2 forks to shred chicken into smaller pieces, then return shredded chicken to Instant Pot and stir to incorporate.
Taste soup and add salt and/or pepper as needed. Stir in chopped fresh parsley if desired and serve warm.