[Instant Pot] Mexican Chicken and Rice Soup

I got a phenomenal deal on chicken leg quarters and decided to make Mexican chicken and rice soup. It was perfect on this cold midwestern day. I used a recipe on Allrecipes as a base for my idea but tweaked it a bit for the Instant Pot. Here's what I did:

Ingredients

• 2 quarts chicken stock
• 2 pounds skin-on, bone-in whole chicken leg quarters (drumsticks and thighs)
• 3 carrots, chopped
• 1 white onion, chopped
• 2 stalks celery, chopped
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic
• 1 teaspoon salt 
• 1/2 teaspoon ground black pepper
• dash of cayenne (optional)
• 1 1/2 cups brown rice
• 1 avocado, peeled and chopped
• 2 serrano peppers, minced (optional)
• 2 limes, quartered
• Tortilla strips (optional)

Directions

1. Place stock and chicken legs in a 6-8 qt Instant Pot. Set pot to "Poultry" and 30 minutes.
2. When chicken is done, use the quick release method to release the pressure. Skim off any foam and move chicken to a bowl for deboning.
3. Add rice, carrots, onion, celery, garlic, salt, and pepper. Set Instant Pot to "Rice" setting and 12 minutes.
4. Skin and debone the chicken; cut into bite-sized pieces. When the Instant Pot is done, use the quick release method. Add cilantro and chicken to soup and let sit for 5 minutes.
5. Pour soup into serving bowls. Top with tortilla strips, avocado, serrano peppers, more cilantro, and squeeze in lime juice.