Instant Pot Chicken and Rice Soup
Cooler weather calls for a rich, delicious, filling, comforting dinner, and this Instant Pot chicken and rice soup totally fits the bill! Juicy chicken, tender white rice, hearty vegetables, and a light seasoning, all cooked to perfection in the pressure cooker.
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- salt to taste
- pepper to taste
- 1 stalks celery sliced
- 2 carrots sliced into coins
- 1 medium onion diced
- 4 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- ¾ cup uncooked long-grain white rice
- 5 cups chicken broth or vegetable broth
Trim chicken and cut into bite-sized pieces. Season lightly with salt and pepper.
Set Instant Pot to Sauté mode. Add olive oil to Instant Pot and heat 2 minutes. After 2 minutes, add chicken pieces, working in batches as needed, and brown all pieces on every side. Be careful not to overcrowd Instant Pot.
Transfer browned chicken to large bowl and set aside. Add celery, carrots, onion, and garlic to Instant Pot. Sauté another 2 minutes, then add rosemary and thyme and sauté 1 additional minute.
Add white rice and chicken broth to Instant Pot with vegetables. Return browned chicken pieces to pot and stir everything well.
Secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 13 minutes. After cook time is up, Natural Release pressure for 10 minutes, then Quick Release any remaining pressure. Taste and add additional salt and pepper as needed. Serve warm.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 363kcal | Carbohydrates: 36g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1239mg | Potassium: 874mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5205IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 2mg | Net Carbs: 34g