Instant Pot Chicken and Rice Soup
This Instant Pot chicken and rice soup takes just 10 minutes of prep, but is a comforting soup loaded with flavor.
Servings 8
Calories 288kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup uncooked brown rice
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 5 cups low-sodium chicken broth
- 1 ½ lbs boneless chicken thighs
- 1 lemon, juiced
Instructions
- Add olive oil and set the Instant Pot to "sauté" setting. Add the onion, carrots and celery, cooking for 4-5 minutes or until the onion is translucent.
- Add the rice, garlic, thyme, rosemary, salt and pepper, cooking for another minutes.
- Pour in the chicken stock and add the chicken. Close lid and turn vent to "sealing." Set Instant Pot to "manual" on high pressure and set for 10 minutes. Allow it to naturally release for 10 minutes, then quick release.
- Remove the chicken and shred with two forks before adding back to the soup. Stir in the lemon juice and taste, adjusting for seasoning if needed.
Notes
- Use pre-shredded rotisserie chicken to make the soup even quicker.
- Replace dried herbs with fresh herbs if needed. Just triple the amount.
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.
- If the soup is too thick for your tastes, just add some extra broth.
Nutrition
Serving: 1bowl | Calories: 288kcal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 285mg | Potassium: 397mg | Fiber: 3g | Sugar: 3g