Chicken and Buckwheat Soup in a Multicooker

Rinse the chicken breast, pat it dry with paper towels, then cut it into small bite-sized pieces.

Peel, rinse, and finely chop the carrot and onion.

Pour oil into the multicooker bowl and select the 'Sauté' mode. Add the chicken, onion, and carrot, then sauté continuously with the lid open for 8-10 minutes, stirring often.

While the chicken and vegetables are sautéing, peel the potatoes and carefully cut them into cubes. Once the 'Sauté' cycle ends, add the potatoes to the bowl and stir in the buckwheat groats.

Add the herbes de Provence and bay leaf, season with salt, then pour in hot boiled water and stir well. Close the lid and select the 'Stew' program.

When the multicooker signals the end of the cycle, add minced or finely chopped garlic to the soup and stir.