Instant Pot Chicken and Rice Soup
This simple Instant Pot Chicken and Rice soup is a staple recipe. With warming spices and a hint of lemon, you can't help but feel good after eating it!
Nutrition Facts
Ingredients
Instructions
Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the onion and celery. Sauté until softened and fragrant, about 3-5 minutes. Turn off the Sauté function.
Pour in a small amount of broth and use a flat-bottomed turner to scrape up any bits of food stuck to the bottom of the liner (there may not be much). This will help prevent a burn warning.
Add the carrots in an even layer and place the chicken breasts on top. Sprinkle the garlic powder, dried basil, dried thyme, ground ginger and turmeric onto the chicken. Drop in the bay leaf.
Pour in the remaining broth. Add the brown rice and push it into the broth until it's all submerged. Do not stir.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes (you may have a "Pressure Cook" button rather than a "Manual" button, depending on your Instant Pot model).
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Notes
If you prefer to use long-grain white rice, reduce the pressure cook time to 10 minutes. Keep the same 5-minute NPR.
A controlled quick release means letting out pressure in short bursts rather than opening the vent all at once. This helps to control splatter.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
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Reviews from the Original Source
Simple and yummy. I prefer the cilantro rather than parsley. Either way it is a nice healthy meal.
This soup is exactly what I needed - delicious and easy to make!
Thanks so much for sharing the recipe!
Absolutely delicious and filling and my husband wants me to make it again already! Makes a great leftover as well.!
I love this recipe! I make it regularly- it’s super easy, healthy, and a crowd pleaser! The only adjustment I make is using chicken thighs instead of breasts, and adding either spinach or kale at the end (if I have it) and it always turns out great! THANK YOU for sharing, Laura!
This is a GREAT recipe. I did use the new Ninja Foodi and white rice. The rice and carrots are definitely over cooked, but the flavors are spot on. I’m excited to make this again and will probably just drop the pressure cook time a smidge. This was my very first time making anything with a pressure cooker. Thank you so much!
Delicious. I've made this twice now,
once a written and then today using egg noodles (no yolks) and frozen chicken tenders from Costco. With a HP cook time of 5 mins (half of the cook time on the noodle package) and it came out perfect. Thanks for this tasty soup recipe.
I don’t usually do the cooking for my family, but my wife was under the weather so I thought I’d try this recipe. It was delicious and amazingly easy to make! Thank you!
I made this soup after my household came down with the flu. The warming seasoning mix was soothing and delicious. Can hardly beat the developed taste you get in under an hour with prep and all. Definitely a keeper!
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