Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup with juicy chicken, hearty vegetables and tender rice cooked in flavorful chicken broth.
Servings: 7 servings
Calories: 217kcal
Ingredients
- 1 large onion finely chopped
- 2 celery stalks diced
- 3 large carrots sliced
- 4 large chicken breasts cubed (1.5 lbs)
- 1 1/2 cups uncooked brown rice rinsed & drained
- 1 teaspoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/8 teaspoon turmeric
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 bay leaves
- 10 cups chicken broth low sodium
- 1/4 cup fresh dill or parsley finely chopped
- 2 tablespoons butter or olive oil
Instructions
- To 6 or 8 quart Instant Pot, add onion, celery, carrots, chicken, rice, oregano, onion and garlic powders, turmeric, salt, pepper, bay leaves and chicken broth.
- Close the lid, set vent to Sealing and press Pressure Cook on High pressure or Manual for 7 minutes.
- After let pressure come down on its own for 15 minutes to avoid starchy liquid splatters. Then move valve to Venting to release remaining pressure. Open the lid, discard bay leaves, add parsley, butter and stir.
- Serve hot with a whole grain or rye toast.
Notes
- Store: Refrigerate in an airtight container for up to 5 days
- Freeze: Up to 3 months (leave some room for expansion).
- Make ahead: You can refrigerate all ingredients without broth in an airtight container for up to 24 hours and then cook as per recipe. Without chicken for up to 2-3 days and then add chicken from the package and broth before cooking.
- Chicken: You can use frozen chicken breasts, just make sure they are separated and reduce cook time to 5 minutes. For added convenience, use pre-cooked rotisserie chicken! Try and use one that doesn't have a lot of extra seasoning already on it.
- Use brown rice: I recommend not to use white rice or instant brown rice because it will become completely overcooked and mushy.
Nutrition
Serving: 2cups | Calories: 217kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 484mg | Fiber: 3g | Sugar: 2g