Instant Pot Chicken Soup with Rice

Name: Instant Pot Chicken Soup with Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 Tbsp avocado oil; 1/2 yellow onion; 4 cloves garlic; 1 lb boneless chicken thighs; 2 large carrots; 1 medium zucchini; 2/3 cup brown rice; 1 small head lacinato kale; 4 cups chicken broth; 1 tsp dried parsley; 2 tsp dried oregano; 1 1/2 tsp sea salt

User Reviews

4.7

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 Servings
Calories
292 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Soup with Rice

Tyler Espinosa

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Nourishing chicken soup made easy in your pressure cooker is such a cozy, comforting meal that is easy on the belly!

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Ingredients

Servings

1 Tbsp avocado oil
1/2 yellow onion diced*
4 cloves garlic minced*
1 lb boneless chicken thighs or breasts, chopped
2 large carrots peeled and chopped
1 medium zucchini chopped
2/3 cup brown rice
1 small head lacinato kale chopped
4 cups chicken broth
1 tsp dried parsley
2 tsp dried oregano
1 1/2 tsp sea salt to taste

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Instructions

Plug in your Instant Pot and press the Saute button. Add the avocado oil and allow pot to heat up for a couple of minutes. Add the onion and saute, stirring occasionally, until onion has turned translucent, about 5 minutes
Add the garlic and chopped chicken thighs (or breasts) and brown the meat for 1 to 2 minutes (avoid cooking it through).
Add the remaining ingredients to the pot and secure the lid. Press the Soup/Broth function and set the time to 15 minutes, keeping the vent sealed. Allow the pressure cooker to go into the Keep Warm mode and let it sit an additional 10 minutes.
Release the pressure by turning the steam valve to venting and let all of the pressure release. Once the pressure has released, you can remove the lid and serve the soup!