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Chicken And Rice Soup Instant Pot Recipe

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Instant Pot Chicken Rice Soup
Instant Pot Chicken Rice Soup from hormonesbalance.com

Description

This chicken and rice soup is the perfect comfort food for a cold winter day. It is warm, hearty, and delicious. The best part is that it can be made in the instant pot, which means less time spent in the kitchen.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Turn on the instant pot and select the sauté function. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
  2. Add the chicken breasts and sauté for 2-3 minutes on each side until browned.
  3. Add the carrots, celery, rice, chicken broth, thyme, basil, salt, and pepper to the instant pot.
  4. Close the instant pot lid and make sure the valve is set to sealing. Select the manual function and set the timer for 10 minutes on high pressure.
  5. Once the timer goes off, let the pressure naturally release for 10 minutes, then do a quick release to release any remaining pressure.
  6. Remove the chicken breasts from the instant pot and shred them using two forks.
  7. Add the shredded chicken back to the instant pot and stir to combine.
  8. Let the soup sit for a few minutes to allow the rice to absorb any excess liquid.
  9. Serve hot and enjoy!

Notes

  • If you want a creamier soup, you can add a cup of heavy cream at the end of the cooking process.
  • If you don't have an instant pot, you can make this recipe on the stove. Simply follow the same instructions, but simmer the soup on the stove for 30-40 minutes instead of using the instant pot.
  • You can add other vegetables to the soup, such as peas or corn, depending on your preference.

Nutrition Info

This chicken and rice soup recipe makes approximately 6 servings. Each serving contains the following nutritional information:
  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 44g
  • Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 1200mg
  • Potassium: 730mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 110%
  • Vitamin C: 10%
  • Calcium: 4%
  • Iron: 10%

Recipe Tips

  • If you want a thicker soup, you can add more rice to the recipe. Just be aware that the rice will absorb more liquid, so you may need to add more chicken broth or water.
  • This recipe is perfect for meal prep. Simply make a batch on Sunday and enjoy it throughout the week.
  • If you're short on time, you can use pre-cooked chicken instead of cooking it in the instant pot. Simply add the pre-cooked chicken to the soup at the end of the cooking process.
  • If you want a spicier soup, you can add a pinch of red pepper flakes or a diced jalapeño pepper to the recipe.

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