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Instant Pot Chicken And White Rice Soup Recipe

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Creamy Chicken and Wild Rice Soup Slow Cooker or Instant Pot Recipe
Creamy Chicken and Wild Rice Soup Slow Cooker or Instant Pot Recipe from www.wellplated.com

Description

This Instant Pot Chicken and White Rice Soup is a hearty and comforting soup that can warm you up on a cold day. This soup is loaded with tender chicken, vegetables, and white rice, making it a complete meal on its own. It is also very easy to make in an instant pot, which means you can have dinner ready in less than 30 minutes.

Prep Time

The prep time for this recipe is around 10 minutes.

Cook Time

The cook time for this recipe is around 20 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup white rice
  • Salt and pepper to taste

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Press the sauté button on the instant pot and add the olive oil.
  2. When the oil is hot, add the chicken and cook for 2-3 minutes or until browned on all sides.
  3. Add the onion, carrots, and celery and cook for another 2-3 minutes or until the vegetables are softened.
  4. Add the garlic, thyme, and rosemary and cook for 1 minute or until fragrant.
  5. Press the cancel button to turn off the sauté function.
  6. Add the chicken broth, bay leaf, and white rice to the instant pot.
  7. Secure the lid and set the valve to the sealing position.
  8. Press the manual or pressure cook button and set the timer for 10 minutes.
  9. Once the cooking time is complete, let the pressure release naturally for 5 minutes and then do a quick release of the remaining pressure.
  10. Remove the bay leaf and season the soup with salt and pepper to taste.
  11. Serve hot and enjoy!

Notes

This soup can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, simply warm up on the stove or in the microwave.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 280
  • Protein: 26g
  • Fat: 7g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 910mg

Recipe Tips

  • If you prefer a thicker soup, you can add more rice or reduce the amount of chicken broth.
  • You can use any type of chicken you prefer, such as bone-in or skin-on chicken. Just make sure to adjust the cooking time accordingly.
  • If you don't have an instant pot, you can make this soup on the stove. Just follow the same steps, but cook the soup on low heat for 30-40 minutes or until the rice is cooked through.
  • You can customize this soup by adding other vegetables such as mushrooms, bell peppers, or potatoes. You can also add herbs such as parsley or cilantro for extra flavor.

Overall, this Instant Pot Chicken and White Rice Soup is a delicious and easy meal that can be made in no time. It is perfect for a quick weeknight dinner or for meal prep. Give it a try and let us know what you think!


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