Instant Pot Chicken & Rice Soup
Instant Pot chicken and rice soup is an easy, fast way to make the classic soup. It's so easy you can throw it together any weeknight or even when you are under the weather and want a homemade remedy.
Servings: 8
Calories: 330kcal
Ingredients
- 1 large yellow onion peeled & diced
- 2 celery stalks diced
- 3 large carrots peeled & diced
- 4 large chicken breasts cubed (about 1 1/2 lbs)
- 1 1/2 cups uncooked brown rice
- 1 tsp dried oregano
- 1/2 tsp ground thyme
- 2 tsp onion powder
- 2 tsp minced garlic
- 1/8 tsp turmeric optional
- salt & pepper to taste
- 2 bay leaves
- 10 cups chicken broth
- 2 tbsp extra virgin olive oil could also use butter instead
- 1/4 cup flat leaf Italian parsley washed & minced (optional)
Instructions
- Add all of the ingredients (EXCEPT the oil and parsley) to the liner of your Instant Pot. Add the lid, turning to close, and set the vent valve to the sealed position.
- Pressure cook on HIGH for 7 minutes. When done, let everything sit undisturbed while the pot naturally releases for 15 minutes.
- Carefully open the vent valve to release any remaining steam, and remove the bay leaves from the soup.
- Stir in the oil and parsley, if using. Adjust the seasonings to taste, if needed.
- Serve the soup hot with crusty bread.
Notes
- Don't skip the natural release! That waiting period helps everything finish cooking, but also prevents rice starch from spraying everywhere when you vent the valve to release the remaining pent up steam.
- If the soup's too thick for you, stir in 1 to 1.5 cups of chicken broth before serving or as much as you need to reach your desired consistency.
- I like to serve mine with a squeeze of fresh lemon juice in each bowl.
Nutrition
Calories: 330kcal | Carbohydrates: 34g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1244mg | Potassium: 706mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4721IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg