Chicken and Rice Soup
A comforting Chicken and Rice Soup made in the Instant Pot for a quick and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Sauté vegetables: Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Season the mix: Sprinkle in the garlic powder, salt, and pepper, and stir for another minute until the spices are fragrant.
- Combine ingredients: Add the shredded chicken and rice to the pot, then pour in the chicken broth. Stir well to combine all the ingredients.
- Pressure cook: Close the lid securely and set the Instant Pot to ‘Manual’ mode. Cook on high pressure for 10 minutes.
- Release pressure: Once the cooking time is up, perform a quick release of the pressure by turning the valve carefully.
- Final stir: Open the lid, stir the soup gently, and serve hot. Garnish with fresh parsley if desired.
Notes
Feel free to use rotisserie chicken for convenience. Brown rice will take longer to cook, so adjust the cooking time accordingly.