Chicken and Rice Soup in the Instant Pot
A comforting, hearty meal made quickly in the Instant Pot, filled with tender chicken, wholesome vegetables, and flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soups
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound chicken breast, diced
- 1 cup long-grain white rice
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale (optional)
Instructions
- Sauté the vegetables: Set the Instant Pot to the sauté setting. Add the olive oil, onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
- Add garlic: Stir in the minced garlic and sauté for another minute until fragrant.
- Combine ingredients: Add the diced chicken, rice, chicken broth, thyme, salt, and pepper. Stir everything together to combine.
- Pressure cook: Close the lid of the Instant Pot and set it to high pressure for 10 minutes.
- Release pressure: Once cooking is complete, carefully perform a quick release of the pressure.
- Stir in greens: Open the lid and stir in the spinach or kale if you’re using them, allowing them to wilt in the hot soup.
- Serve hot: Ladle the soup into bowls and enjoy!
Notes
Don’t skip the sautéing step for a flavorful base. Adjust seasoning to taste before serving.
Find it online: https://dishvela.com/chicken-rice-soup-instant-pot/