Instant Pot Chicken and Rice Soup
This hearty chicken and rice soup made in the Instant Pot with fresh veggies is comfort food that pleases everyone!
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Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts, diced*
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- ½ cup chopped celery
- 1 teaspoon poultry seasoning or dried thyme
- 1 bay leaf, optional
- 32 ounces low-sodium chicken stock
- 2 cups water
- 1 cup white rice*
Instructions
Brown the chicken:
- Set the Instant Pot to sauté and heat the oil. Add the chicken pieces and brown them, stirring frequently, for about 2 minutes.
Cook the veggies:
- Add the onions, garlic, carrots, and celery. Cook for 4 minutes or until the veggies have softened.
- Add the seasoning, bay leaf (if using), and stir to combine, while sauteeing for one more minute.
Cook the soup:
- Pour in the broth, water, and rice. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 5 minutes.
- Once the cycle is finished, do a NATURAL RELEASE for 5 minutes (wait 5 minutes). Then, release the pressure by opening the pressure valve and release the steam away from you.
- Remove the lid, and serve.
Notes
- Using cooked, shredded rotisserie chicken:
Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on HIGH PRESSURE for 4 minutes. Do a natural release of 5 minutes, then release the pressure. - Using brown rice:
Follow the recipe and change the cooking time to 12 minutes on high pressure. Do a natural release of 5 minutes, then release the pressure.
Nutrition
Serving: 1 bowl | Calories: 262kcal | Carbohydrates: 31g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 160mg | Potassium: 564mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3462IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
