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Instant Pot Chicken Soup with Rice

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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
  2. Add the garlic and chopped chicken thighs (or breasts) and brown the meat for 1 to 2 minutes (avoid cooking it through).
  3. 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.
  4. 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!

Notes

  • *omit the onion and garlic for Low-FODMAP

Nutrition Information

Serving 1of 4 Calories 292kcal (15%) Carbohydrates 15g (5%) Protein 37g (74%) Fat 8g (12%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 292

% Daily Value*

Serving 1of 4
Calories 292kcal 15%
Carbohydrates 15g 5%
Protein 37g 74%
Fat 8g 12%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.