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Chicken Rice Soup Recipe Instant Pot

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Instant Pot Chicken and Rice Soup Recipe Instant pot soup recipes, Instant pot dinner
Instant Pot Chicken and Rice Soup Recipe Instant pot soup recipes, Instant pot dinner from www.pinterest.com

Description

Chicken rice soup is a comforting and satisfying dish that is perfect for a chilly day or when you're feeling under the weather. With the help of an instant pot, this recipe is easy to make and can be done in less than an hour. The combination of tender chicken, fluffy rice, and flavorful vegetables make for a hearty and delicious meal that will leave you feeling warm and cozy.

Prep Time

The prep time for this recipe is minimal, as most of the ingredients can be added directly to the instant pot. It should take around 10-15 minutes to chop the vegetables and prep the chicken.

Cook Time

The cook time for this recipe is 25 minutes, plus the time it takes for the instant pot to come to pressure and release the pressure naturally.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long-grain white rice
  • 6 cups chicken broth
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Equipment

  • Instant pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn on the instant pot and select the sauté function. Add the olive oil, onion, carrots, and celery, and cook for 3-4 minutes until the vegetables start to soften.
  2. Add the minced garlic, thyme, oregano, salt, and pepper, and cook for 1-2 minutes until fragrant.
  3. Add the chicken breasts to the instant pot, followed by the rice, chicken broth, and bay leaf. Give everything a quick stir to combine.
  4. Close the instant pot lid and set the pressure valve to sealing. Select the manual or pressure cook function and set the timer for 25 minutes.
  5. Once the timer goes off, allow the pressure to release naturally for 10-15 minutes before manually releasing any remaining pressure.
  6. Open the instant pot lid and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces and return it to the soup.
  7. Stir in the chopped parsley and serve hot.

Notes

  • This recipe can easily be doubled to serve a larger crowd or to have leftovers for the week.
  • If you prefer a thicker soup, you can add an extra 1/2 cup of rice to the instant pot.
  • Feel free to add in other vegetables such as peas or corn to give the soup more texture and flavor.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 331
  • Total Fat: 7g
  • Cholesterol: 69mg
  • Sodium: 1413mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 31g

Recipe Tips

  • If you don't have an instant pot, you can easily make this recipe on the stovetop. Simply simmer the soup for 30 minutes until the chicken is cooked through and the rice is tender.
  • If you prefer a creamier soup, you can add 1/2 cup of heavy cream or coconut milk to the instant pot after the pressure has been released.
  • If you're short on time, you can use pre-cooked chicken or a rotisserie chicken and add it to the soup after the rice has cooked.

Enjoy this delicious and comforting chicken rice soup recipe made in the instant pot. It's the perfect dish to warm you up on a cold day or to help you feel better when you're under the weather.


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