Instant Pot Chicken and Rice Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
17 mins
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Total Time
37 mins
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Servings
7 Cups
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Calories
2408 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Rice Soup
Description
This chicken and rice soup starts by sautéing onion, carrot, and celery in olive oil in the Instant Pot until softened. Garlic and dried herbs, thyme and crushed rosemary, are added briefly to release their aromas. Chicken broth, boneless skinless chicken breasts, and uncooked brown rice join the pot for a pressure cook that integrates flavors while cooking chicken thoroughly and softening rice.
After a pressure cooking cycle followed by natural and quick release, chicken is removed and shredded then returned to the soup along with fresh parsley, adding brightness. Seasoning with additional salt and pepper adjusts taste. This one-pot method yields a nourishing soup with well-cooked rice and tender morsels of chicken in a flavorful broth.
The recipe includes Weight Watchers points information reflecting portion control. This soup serves as a straightforward, occasion-neutral meal, suitable for colder weather or when a gentle but filling dish is desired.
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 1 carrot cut into thin half-circles, large
- 1 celery diced, large stalk
- 3 garlic minced, cloves
- 1 teaspoon thyme dried
- ¾ teaspoon rosemary crushed, dried
- 5 cups chicken broth low sodium
- 1 pounds chicken breast boneless skinless
- ¾ cup brown rice uncooked
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ cup parsley flat-leaf, minced
- salt to taste
- black pepper to taste
Instructions
- Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
- Add the garlic, thyme and rosemary. Cook, stirring constantly, for 30 seconds.
- Pour in the chicken broth and stir to combine.
- Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
- Once the time is expired, use natural release for 10 minutes, then quick release.
- Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
Notes
- This soup is suitable for Weight Watchers Freestyle SmartPoints (5 points) and Points+ (6 points).
- Shredding chicken after cooking improves texture and evenly distributes protein.
- Use low sodium chicken broth to better control the saltiness of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Cups
Amount Per Serving
Calories 2408 kcal
% Daily Value*
| Serving | 1.75Cups | |
| Calories | 240.8kcal | 12% |
| Carbohydrates | 14.5g | 5% |
| Protein | 29.2g | 58% |
| Fat | 6.8g | 10% |
| Saturated Fat | 1.9g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 449.6mg | 19% |
| Fiber | 2.1g | 8% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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