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Instant Pot Chicken and Rice Soup
A hearty chicken and rice soup made in the Instant Pot with fresh veggies, rice, and rotisserie chicken.
Prep Time
5 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Calories:
262 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast diced
- 1 yellow onion finely chopped, medium
- 2 garlic minced, cloves
- 2 carrot chopped, medium
- ½ cup celery chopped
- 1 teaspoon poultry seasoning or dried thyme
- 1 bay leaf optional
- 32 ounces chicken stock low-sodium
- 2 cups water
- 1 cup white rice
Instructions
- Set the Instant Pot to sauté and heat the oil. Add the chicken pieces and brown them, stirring frequently, for about 2 minutes.
- Add the onions, garlic, carrots, and celery. Cook for 4 minutes or until the veggies have softened.
- Add the seasoning, bay leaf (if using), and stir to combine, while sauteeing for one more minute.
- Pour in the broth, water, and rice. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 5 minutes.
- Once the cycle is finished, do a NATURAL RELEASE for 5 minutes (wait 5 minutes). Then, release the pressure by opening the pressure valve and release the steam away from you.
- Remove the lid, and serve.
Cup of Yum
Notes
- Using cooked, shredded rotisserie chicken:
- Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on HIGH PRESSURE for 4 minutes. Do a natural release of 5 minutes, then release the pressure.
- Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on
- . Do a natural release of 5 minutes, then release the pressure.
- Using brown rice:
- Follow the recipe and change the cooking time to 12 minutes on high pressure. Do a natural release of 5 minutes, then release the pressure.
- Follow the recipe and change the cooking time to
- Do a natural release of 5 minutes, then release the pressure.
Nutrition Information
Serving
1 bowl
Calories
262kcal
(13%)
Carbohydrates
31g
(10%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
48mg
(16%)
Sodium
160mg
(7%)
Potassium
564mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3462IU
(69%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1 bowl | |
| Calories | 262kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 160mg | 7% |
| Potassium | 564mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3462IU | 69% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.