Instant Pot Chicken and Rice Soup
The ultimate comfort food, Instant Pot Chicken and Rice Soup is a hearty and flavorful dish that's perfect for busy weeknights. Creamy, savory, and satisfying, this easy recipe will become a family favorite in no time!
Equipment
- Chef's Knife
- Instant Pot
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 celery stalks
- 2 carrots
- 2 garlic cloves
- 1 lb boneless skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon Italian seasoning
- ½ cup white long-grain rice
- 2 ½ cups low-sodium chicken broth
- 2 ⅓ cups water
Instructions
- Start by cutting the chicken breast into bite-sized pieces. This allows the chicken to cook evenly and blend well with the other ingredients.
- Next, chop the onion, carrots, and celery. It's crucial to have these vegetables diced uniformly to ensure they cook at the same rate and enhance the flavor.
- Make sure the stainless steel insert is in your Instant Pot. Press the "saute" setting and let the pot heat up for about 2 minutes.
- Add the olive oil and let it heat up before proceeding. The oil should shimmer, indicating it's ready for the vegetables.
- Once heated, add the chopped onion, carrot, celery, and minced garlic. Sauté these for about 3 to 4 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
- Add the pieces of chicken to the pot. Sauté for about 2 minutes until the chicken starts to turn white. At this point, add the salt, black pepper, and Italian seasoning. Cook until the chicken is almost fully cooked, then press the "cancel/off" button.
- Add the rice to the pot and stir well, ensuring it’s evenly distributed among the chicken and vegetables.
- Pour in the low-sodium chicken broth and water. Stir to combine all the ingredients thoroughly.
- Close the lid of the Instant Pot and set the valve to the "sealing" position. Make sure it's set to cook on HIGH pressure by pressing the "manual" or "pressure cook" button. Set the timer for 4 minutes. Note that it will take about 7 minutes for the pot to come to pressure.
- Once the timer goes off, let the pressure release naturally for 5 minutes. After that, flip the valve to the "venting" position to release the remaining pressure. Be cautious and open the lid away from your face to avoid steam burns.
- After opening, give the soup a good stir. Serve hot and garnish with chopped parsley for a fresh touch.
Notes
- Tip 1: Leftover soup can be stored in the fridge for up to four days in a sealed container.
- Tip 2: You can freeze this soup! Just make sure to leave out the rice if you want to maintain the best texture. Rice can become mushy when thawed.
- Tip 3: This soup pairs well with crusty bread or a simple green salad for a complete meal.
- Tip 4: Consider adding a splash of lemon juice or a sprinkle of fresh herbs just before serving to brighten the flavors.
- Tip 5: If using frozen chicken, skip the browning step and increase the cooking time to 12 minutes.