Turn IP onto saute, add teaspoon of coconut oil.
Add in onions, celery and carrots. Saute for several minutes until veggies start to soften.
Place chicken breasts in the pot.
Add broth, peas and seasonings to pot. Stir in rice. I added mine straight from the freezer.
Stir gently, making sure chicken breasts stay at the bottom.
Set pressure cooker for 12-15 minutes high pressure, longer if the breasts you are using are larger. Allow the pressure to release naturally, about 20 minutes. I then took the breasts out and shredded them easily, returned the meat to the pot, stirred and served.