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Best-Ever Instant Pot Chicken and Rice Soup

Best-Ever Instant Pot Chicken and Rice Soup Recipe

I made this with leftover turkey and homemade soup stock from the turkey, but I'll post it as listed. Very quick and easy--great way to use up that turkey. Recipe courtesy of Crunchy Creamy Sweet.
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Prep Time 10 mins
Cook Time 4 mins
Course Soup
Cuisine American
Calories 292.9 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion
  • 2 celery ribs
  • 2 carrots
  • 2 garlic cloves
  • 1 lb boneless skinless chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon italian seasoning or 3/4 teaspoon dried thyme
  • 1/2 cup long-grain white rice
  • 2 1/2 cups low sodium chicken broth or 2 1/2 cups chicken stock
  • 2 1/3 cups water

Instructions
 

  • Start by cutting the chicken breast into bite size pieces. Chop onion, carrots, and celery.
  • Make sure the stainless steel insert is in your Instant Pot. Press suate setting and let heat up for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked. Press cancel/off button.
  • Add rice and stir well. Add liquids and stir. Close lid, set valve to sealing position. Make sure the instant pot is set to cook on high pressure. Press the manual or pressure cook button. Set timer to 4 minutes. It will take about 7 minutes for the instant pot to come to pressure.
  • When the timer is done, let the pressure release naturally for five minutes. Then flip the valve to venting position to release remaining pressure.
  • Open the lid carefully away from your face. Stir. Serve with chopped parsley.

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Nutrition

Serving: 498gCalories: 292.9kcalCarbohydrates: 26gProtein: 29.5gFat: 7.5gSaturated Fat: 1.4gCholesterol: 72.6mgSodium: 510.7mgFiber: 1.8gSugar: 2.8g
Keyword < 15 Mins
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