INSTANT POT CHICKEN & RICE SOUP
Spring may be here but there is still a chill in the air and we’re all about this Instant Pot Chicken & Rice Soup.
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There are a few things that are super special about this soup.
Let’s get into it!
First, it’s an Instant Pot recipe and you know how we feel about those.
Our exact Instant Pot is 20% off today on Amazon, if you’ve been wanting to make the purchase that is such a good deal. We also bought ours on sale!
Second, it’s not just a single Instant Pot recipe but a DOUBLE. Yes, not only is the soup cooked in the Instant Pot BUT so is the white rice. It’s just cooked right before the soup so add a little extra time!
And it’s the most perfect white rice recipe in the world.
See below just how easy it is to make Instant Pot White Rice.
Third, this soup has some herbiness that takes this brothy soup to a whole new level. What makes it even easier is that we used dried herbs that you probably already have.
See, so easy and delicious!
This simple Instant Pot Chicken & Rice Soup has a chicken broth base that tenderly cooks chicken breasts with a simple mixture of carrots, celery, and sweet onions to maximize flavor.
Parsley, oregano, and thyme flavor this brothy soup and give so much warmth and homeiness in every bite.
Our absolute favorite part: when the soup is cooked and hot, a scoop of white rice is added to soak up all the flavor and give wonderful texture.
INSTANT POT CHICKEN & RICE SOUP
Notes
PERFECT BROWN RICE:
SAME AS ABOVE EXCEPT:
USE 2 CUPS BROWN RICE WITH 2.5 CUPS WATER.
COOK ON "MANUAL" OR "HIGH PRESSURE" FOR 23 MINUTES.
NATURAL RELEASE FOR 10 MINUTES, MANUAL RELEASE AFTER.
ONLY ADD RICE WHEN SERVING, DO NOT COMBINE AND STORE OR RICE WILL BECOME SOGGY.
ADAPTED FROM JO COOKS
Ingredients
- PERFECT WHITE RICE:
- - 2 CUPS WHITE RICE
- - 2 CUPS WATER
- - 1 TABLESPOON OLIVE OR VEGGIE OIL
- - 1 TEASPOON SEA SALT
- CHICKEN SOUP:
- - 2 TABLESPOONS BUTTER, UNSALTED SWEET CREAM
- - 1 LARGE ONION, CHOPPED FINELY
- - 2 MEDIUM CARROTS, CHOPPED FINELY
- - 2 CELERY STALKS, CHOPPED FINELY
- - S&P TO TASTE
- - 1 TABLESPOON THYME, DRIED
- - 1 TABLESPOON PARSLEY, DRIED
- - 1 TEASPOON OREGANO, DRIED
- - 4 CUPS CHICKEN BROTH, REDUCED SODIUM
- - 2 LBS CHICKEN BREASTS
- - 4 CUPS WATER
Instructions
- PERFECT WHITE RICE:
- RINSE RICE UNTIL WATER RUNS CLEAR IN A MESH STRAINER
- COMBINE RICE, WATER, OIL, AND SEA SALT IN THE INSTANT POT, STIR GENTLY
- CLOSE LID, TURN STEAM VALVE TO THE UPPER LEFT IN SEALING POSITION
- CLICK "RICE" AND MAKE SURE TIMER IS SET TO 12 MINUTES, IF NOT AUTOMATICALLY
- ONCE TIMER BEEPS, LET PRESSURE RELEASE FOR 10 MINUTES
- WHEN 10 MINUTES ARE UP, MANUALLY RELEASE PRESSURE BY TURNING PRESSURE VALVE TOWARDS YOU WITH THE END OF A WOODEN SPOON (BE CAREFUL)
- WHEN PRESSURE PIN DROPS, OPEN LID
- FLUFF WITH A FORK AND ENJOY!
- CHICKEN SOUP:
- CLICK "SAUTE" ON YOUR INSTANT POT (MEDIUM SETTING)
- PLACE BUTTER INSIDE AND LET MELT
- TOSS IN ONION AND COOK FOR 1 MINUTE
- ADD CARROTS AND CELERY AND SAUTE FOR 3-5 MINUTES
- SEASON WITH S&P LIGHTLY
- COMBINE THYME, PARSLEY, AND OREGANO WITH THE MIXTURE
- POUR CHICKEN BROTH IN, ADD CHICKEN BREASTS AND THEN POUR WATER OVER TOP
- CLICK "CANCEL"
- PLACE LID ON TOP UNTIL SEALED PROPERLY
- CLICK "SOUP" AND MAKE SURE TIMER IS SET TO 7 MINUTES
- ONCE TIMER BEEPS AND 7 MINUTES IS UP, NATURAL RELEASE FOR 10 MINUTES
- ONCE 10 MINUTES IS UP, USE THE END OF A WOODEN SPOON TO MANUALLY RELEASE PRESSURE VALVE
- OPEN LID ONCE THE PRESSURE PIN HAS DROPPED
- TAKE CHICKEN BREASTS OUT AND SHRED WITH TWO FORKS
- ADD CHICKEN BACK INTO INSTANT POT AND MIX TOGETHER
- TASTE AND SEASON MORE IF NECESSARY
- SERVE WITH A SCOOP OF WHITE RICE
Of all of the soups we’ve made in the Instant Pot this one has to be our favorite. Yes, we probably say that every time but this time we mean it!
Much love & warmth,
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