Instant Pot Recipe For Chicken And Rice Soup

July 05, 2023 Post a Comment

Description

This Instant Pot Chicken and Rice Soup is the perfect comfort food. It is a classic soup recipe made with chicken, rice, celery, carrots, and herbs, all cooked together in the Instant Pot. It's a delicious and easy meal that can be enjoyed for lunch or dinner. It's also a great way to use up leftover cooked chicken or turkey. This soup is simple to make and can be cooked in under 30 minutes. It's a great way to get a healthy and satisfying meal on the table in no time.

Prep Time

This recipe requires about 10 minutes of prep time. This includes chopping the vegetables, measuring the ingredients, and gathering all the necessary equipment. It's best to prep everything before you start cooking so you can easily assemble the soup.

Cook Time

This soup cooks in the Instant Pot in about 15 minutes. It takes about 10 minutes to come to pressure, and then 5 minutes to cook. After the cooking time is finished, you can either let the pressure naturally release or do a quick release, depending on how much time you have.

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 cups cooked chicken, diced
1 cup uncooked long grain white rice

Instructions

1. Set the Instant Pot to sauté and add the olive oil. When the oil is hot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the garlic and sauté for 1 minute more.

2. Add the chicken broth, thyme, oregano, and black pepper. Stir to combine and then add the chicken and rice. Stir again.

3. Place the lid on the Instant Pot and make sure the steam release valve is in the sealed position. Set the Instant Pot to high pressure and cook for 5 minutes. When the cooking time is finished, let the pressure naturally release for 10 minutes and then do a quick release.

4. Open the lid and stir the soup. It should be thick and creamy. If it is too thick, you can add a little extra chicken broth or water. Taste and adjust the seasoning as needed.

5. Serve the soup hot, with a sprinkle of freshly chopped parsley.

Equipment

Instant Pot
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. You can also use cooked turkey instead of chicken if desired. The soup can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition: Per Serving

Calories: 229 kcal, Carbohydrates: 25.8 g, Protein: 12.5 g, Fat: 9.9 g, Saturated Fat: 2.2 g, Cholesterol: 33.5 mg, Sodium: 774 mg, Potassium: 413.9 mg, Fiber: 2.2 g, Sugar: 2.5 g, Vitamin A: 1515 IU, Vitamin C: 6.4 mg, Calcium: 35.4 mg, Iron: 1.4 mg.

Recipe Tips

Make sure to use long grain white rice for this recipe and not brown rice, as brown rice will take much longer to cook in the Instant Pot.
You can use leftover cooked chicken or turkey for this soup; just shred or dice the meat before adding it to the pot.
If you don't have any chicken broth, you can substitute with vegetable broth or water.
This soup can be customized with the addition of other vegetables such as mushrooms, green beans, peas, or corn.
Top the soup with freshly grated Parmesan cheese, croutons, or a dollop of sour cream for extra flavor.