Description
This Instant Pot Chicken and Rice Soup is a hearty and comforting meal that’s full of flavor. Tender chicken, brown rice, and fresh vegetables are simmered in a savory broth, making it the perfect dish for chilly evenings or when you need something nourishing and easy to prepare.
Ingredients
2 teaspoons olive oil
½ yellow onion, chopped
1 large carrot, cut into thin half-circles
1 large stalk celery, diced
3 garlic cloves, minced
1 teaspoon dried thyme
¾ teaspoon crushed dried rosemary
5 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts
¾ cup brown rice, uncooked
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup minced flat-leaf parsley
Salt & pepper to taste
Instructions
- Set the Instant Pot to Saute mode. Heat the olive oil, then add the chopped onion, carrot, and celery. Saute the vegetables, stirring occasionally, for about 3 to 4 minutes, until they start to soften.
- Add the minced garlic, thyme, and rosemary. Stir constantly for about 30 seconds until fragrant.
- Pour in the chicken broth and stir to combine.
- Add the chicken breasts, brown rice, salt, and pepper to the Instant Pot.
- Close the Instant Pot lid, seal the steam vent, and set it to HIGH pressure using the Manual setting. Set the timer for 13 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.
- Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then use the quick release to release the remaining pressure.
- Transfer the chicken breasts to a cutting board and shred them using two forks.
- Return the shredded chicken to the Instant Pot. Stir in the minced parsley and adjust seasoning with salt and pepper to taste.
- Serve hot, and enjoy!
Notes
- Add More Vegetables: For extra nutrition, add additional vegetables like zucchini, spinach, or peas when adding the chicken and rice.
- Spicy Version: Add a pinch of cayenne pepper or some chopped jalapeños to the soup for a spicy kick.
- Different Grains: You can substitute brown rice with quinoa, white rice, or even barley. Just adjust the cooking time as needed.
- Herb Variations: Swap out thyme and rosemary for other herbs such as oregano, basil, or parsley for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
