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Instant Pot Chicken & Rice Soup
This warming and delicious bowl of soup is perfect for a cold and chilly day.
Course
Appetizer, dinner, lunch, party, Soup
Cuisine
American, modern
Keyword
Chicken & rice soup, soup
Prep Time
7
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
306
kcal
Author
Corrie
Ingredients
¼
cup
Parsley
minced
½
Onion
chopped
3
Garlic Cloves
chopped
2
Celery Stalks
chopped
1
Carrot
chopped
1
teaspoon
Thyme
Rosemary
to taste
2
teaspoon
Olive Oil
5
cup
Chicken Broth
1
lb
Chicken Breast
¾
cup
Rice
uncooked
Salt and pepper
to taste
Instructions
Set the Instant Pot to Saute and add oil.
Add chopped onions, celery, and carrots and saute for 3 minutes.
Add chopped garlic, thyme, and rosemary and saute for 2 more minutes.
Add chicken broth and stir well.
Add chicken breast, rice, salt and pepper and stir well.
Cook on high pressure for 13 minutes.
When cooking time is complete, wait for a natural release.
Once done, open the lid, take out the chicken and shred it.
Mix the shredded chicken with the soup and serve :)
Video
Nutrition
Calories:
306
kcal
|
Carbohydrates:
33
g
|
Protein:
28
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
1224
mg
|
Potassium:
801
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2937
IU
|
Vitamin C:
30
mg
|
Calcium:
53
mg
|
Iron:
2
mg