Instant Pot Chicken and Rice Soup
Nutritious, healthy, and satisfying, Instant Pot chicken and rice soup is a family favorite. It's easy to make, and there are many ways you can adapt the recipe so the soup is exactly the way you like it.
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups diced carrots (3 to 4 carrots)
- 1 cup diced celery (3 stalks)
- ½ cup diced yellow onion (1 small onion)
- ½ teaspoon kosher salt (or as desired)
- ¼ teaspoon ground black pepper (or as desired)
- 1 clove garlic (minced)
- 4 cups reduced-sodium chicken broth
- 1 cup water
- 2 pounds boneless skinless chicken breasts, uncooked
- ¾ cup uncooked brown rice
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon crushed rosemary
- 1 cup frozen peas
- ¼ cup minced fresh parsley
Instructions
- Heat 6-quart Instant Pot to Sauté. Add oil, then add carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent, about 5 minutes.1 tablespoon olive oil, 1 ½ cups diced carrots, 1 cup diced celery, ½ cup diced yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add garlic and continue to cook, stirring, for one minute or until fragrant.1 clove garlic
- Add broth, water, chicken, rice, thyme, bay leaf, and rosemary to Instant Pot. Stir well.4 cups reduced-sodium chicken broth, 1 cup water, 2 pounds boneless skinless chicken breasts, uncooked, ¾ cup uncooked brown rice, ½ teaspoon dried thyme, 1 bay leaf, ½ teaspoon crushed rosemary
- Secure lid and turn valve to seal. Set Instant Pot on Pressure Cook (or manual, high pressure, depending on your model) for 11 minutes. It will take an additional 10 minutes or so to pressurize.
- Quick release pressure when done cooking by turning valve to vent. Remove chicken to a plate; remove and discard bay leaf.
- Shred chicken with two forks, or chop into bite-sized pieces, and return it to the pot.
- Add peas and parsley, stir to combine. Taste and adjust seasoning for salt and pepper. Add more chicken broth or water if soup is thicker than you like it.1 cup frozen peas, ¼ cup minced fresh parsley
- Serve immediately.
Video
Notes
- Possible variations: Substitute or add additional vegetables, if desired. Try diced sweet potato, green or red bell peppers, frozen or fresh corn, diced kohlrabi, cauliflower, chopped kale, and so on. Baby spinach or chopped spinach can be stirred in with the peas. Other types of rice work well, too, as long as it isn't pre-cooked or instant rice.
- Chicken: The amount of chicken you need for this soup doesn't have to be exactly 2 pounds. Use what you like. Boneless skinless chicken thighs are good, too, or if you have rotisserie chicken or canned chicken, you can stir it in with the peas, just to heat it up.
- Storage: Refrigerate leftover Instant Pot chicken and rice soup in a covered bowl or plastic container for 3 to 4 days. To freeze, divide into freezer containers or heavy-duty freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 2cups | Calories: 346kcal | Carbohydrates: 20g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 549mg | Potassium: 1148mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7041IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg
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