Instant Pot Chicken and Rice Soup Recipe
User Reviews
5.0
12 reviews
Excellent
Instant Pot Chicken and Rice Soup Recipe
Report
Chicken and Rice Soup - Make this classic soup in your Instant Pot or on the stove. With tender chicken and rice cooked to perfection, this soup is just what you need for a cozy meal!
Share:
Ingredients
- 1 Tablespoon olive oil
- ½ cup chopped yellow or sweet onion about ½ of a medium onion
- 1 ½ cups matchstick carrots
- 1 cup chopped celery 2-3 stalks
- 1 clove garlic minced
- 1 teaspoon ground thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 ½ pounds boneless skinless chicken breast
- ¾ cup long grain brown rice uncooked
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 2.5 cups baby spinach about half of a 5 oz. bag
Instructions
Instant Pot Recipe
- Select the SAUTE function on the Instant Pot. Add olive oil, onion, carrots and celery to the pot. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
- Add the garlic and thyme and saute for an additional minute.
- Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the Instant Pot.
- Close and lock the lid. Make sure the valve is set to SEALING. Select the HIGH PRESSURE setting and cook for 11 minutes.
- After the cooking time is complete, do a quick release of pressure.
- Open the lid and remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
- Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
Stove Top Recipe
- Add olive oil, onion, carrots and celery to a large pot or dutch oven. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
- Add the garlic and thyme and saute for an additional minute.
- Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the pot.
- Reduce heat to a simmer, cover and cook for 30 minutes, stirring periodically, until rice and vegetables are tender.
- Remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
- Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
Equipments used:
Notes
- Recipe tested in 6qt Instant Pot.
- Doing a natural release of pressure for ten minutes may result in overcooked rice. Be sure to choose LONG GRAIN BROWN rice for this recipe.
Nutrition Information
Show Details
Calories
207kcal
(10%)
Carbohydrates
10g
(3%)
Protein
28g
(56%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
75mg
(25%)
Sodium
702mg
(29%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 75mg | 25% |
| Sodium | 702mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
