Tasty Chicken And Rice Soup Instant Pot Recipe
Description
If you’re looking for a delicious, comforting and nutritious meal that doesn’t take long to make, look no further! This Chicken and Rice Soup Instant Pot recipe is all of that and more. It’s made with simple ingredients like chicken, carrots, celery, onion, garlic and rice, and it can be cooked in your Instant Pot in less than 30 minutes. This soup is so creamy, flavorful and hearty, and it’s a great way to use up leftovers. Serve it with some crusty bread for a delicious meal that the whole family will love!
Prep Time
This soup is so easy to make that it only takes 10 minutes of prep time. All you need to do is dice the onion, carrots and celery, mince the garlic, and shred the chicken. You can also use pre-cooked chicken if you have it on hand. That’s all there is to it!
Cook Time
Once the ingredients are prepped, the soup cooks in the Instant Pot in just 15 minutes. It’s a great way to get a hot meal on the table quickly, without sacrificing flavor or nutrition.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken thighs, shredded
- 1 cup long grain white rice
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
1. Heat the oil in the Instant Pot on the sauté setting. Add the onion, carrots and celery and sauté until softened, about 5 minutes. Add the garlic and sauté for 1 minute.
2. Add the chicken broth, chicken, rice, thyme, salt and pepper and stir to combine. Secure the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 6 minutes. When the time is up, quick release the pressure.
3. Carefully open the lid and stir the soup. Taste and adjust seasonings if needed. Serve the soup with crusty bread and enjoy!
Equipment
To make this soup, you’ll need an Instant Pot or other electric pressure cooker. You’ll also need a chopping board, knife, measuring cups and spoons, and a ladle for serving.
Notes
This soup can easily be made in a slow cooker. Just sauté the vegetables in a skillet, then add them to the slow cooker with the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is tender. You may need to add a bit more liquid if the soup is too thick.
Nutrition: Per Serving
This soup is a great source of protein, fiber, vitamins and minerals. One serving of this soup contains:
- Calories: 336
- Carbs: 32 g
- Fat: 10 g
- Protein: 27 g
- Fiber: 3 g
- Vitamin A: 45%
- Vitamin C: 10%
- Calcium: 6%
- Iron: 15%
Recipe Tips
This soup can easily be customized to suit your tastes. Feel free to add other vegetables like bell peppers, mushrooms or sweet potatoes. You can also swap out the chicken for another protein such as beef, pork or tofu. For an extra boost of flavor, add a pinch of red pepper flakes or a splash of hot sauce.
This soup is best served fresh, but it can also be reheated in the microwave or on the stovetop. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Enjoy!
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