Instant Pot Chicken Rice Soup Recipe

August 04, 2023 Post a Comment

Instant Pot Chicken and Rice Soup from ifoodreal.com

If you’re looking for an easy, delicious, and comforting recipe, look no further. This Instant Pot Chicken Rice Soup is the perfect meal for those cold winter nights. This hearty soup is jam-packed with flavor and goodness. It’s made with chicken, rice, vegetables, and a flavorful broth that’s sure to warm you up. Plus, it’s easy to make in an Instant Pot and can be ready in under an hour.

Description

This Instant Pot Chicken Rice Soup is a great meal for those cold winter nights. It’s a hearty soup packed with flavor and goodness. The base of the soup is a flavorful broth made with chicken, rice, vegetables, and a few spices. The chicken and rice provide the protein and carbs, while the vegetables add a pop of color and nutrition. It’s easy to make in an Instant Pot, so you can have a delicious meal in no time.

Prep Time

This Instant Pot Chicken Rice Soup recipe takes about 10 minutes to prepare. You’ll need to gather your ingredients and chop the vegetables. Once you have everything ready, you can start cooking.

Cook Time

This Instant Pot Chicken Rice Soup recipe takes about 35 minutes to cook. Once you’ve added all the ingredients to the Instant Pot, you just need to set it and let it do its thing. You’ll have a delicious soup in no time.

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
8 cups chicken broth
2 cups cooked chicken, diced
1 cup long-grain white rice
Salt and pepper, to taste

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting.

2. Add the onion, carrots, celery, garlic, and thyme and cook for 5 minutes, stirring occasionally.

3. Add the chicken broth and stir to combine.

4. Add the chicken and rice and stir to combine.

5. Secure and seal the lid and set the Instant Pot to Manual High Pressure for 12 minutes.

6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.

7. Stir the soup to combine and season with salt and pepper, to taste.

8. Serve the soup hot with optional garnishes, such as shredded cheese, sour cream, or chopped fresh herbs.

Equipment

For this recipe, you’ll need an Instant Pot or other electric pressure cooker. You’ll also need a cutting board and knife, measuring spoons and cups, and a wooden spoon or spatula for stirring.

Notes

This recipe can easily be doubled or tripled if you’re serving a crowd. You can also freeze leftovers for up to 3 months. Just let the soup cool to room temperature before transferring to an airtight container and freezing.

Nutrition: Per Serving

Calories: 220, Fat: 8g, Carbohydrates: 16g, Protein: 17g, Sodium: 590mg, Fiber: 2g

Recipe Tips

For a heartier soup, add diced potatoes or cooked beans. You can also add a can of drained and rinsed cannellini beans for extra protein and fiber. To make this recipe vegan-friendly, substitute the chicken for extra-firm tofu and the chicken broth for vegetable broth.

This Instant Pot Chicken Rice Soup is sure to be a family favorite. It’s easy to make, packed with flavor and nutrition, and a great way to warm up on a cold winter night. Give it a try and enjoy!