Instant Pot Chicken and Rice Soup
This Instant Pot chicken and rice soup is so quick and easy to make with simple everyday ingredients. It's a comforting and nutritious recipe, full of juicy chicken, hearty vegetables, and tender rice. It's the perfect one pot meal!
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Servings: 4 -6
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion diced (around 1½ cups)
- 4 cloves garlic minced
- 1½ cups carrots diced
- 1 cup celery diced
- ½ teaspoon salt
- pepper to taste
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 lb boneless skinless chicken breast
- ¾ cup long grain white rice rinsed
- 8 cups chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
- Set your Instant Pot to sauté. Add the butter and onion. Sauté for 2-3 minutes, until softened. Add in the garlic, carrots, celery, salt, basil, parsley and oregano and stir well. Continue cooking for 3-5 minutes.
- Add in chicken breasts, rice and broth. Stir well.
- Close the lid and set the vent to sealing. Pressure cook on high for 10 minutes.
- At the end of cooking time, allow for 5-8 minutes of natural pressure release, then manually release the remaining pressure.
- Remove the chicken breasts and shred. For easy shredding, transfer the chicken to a stand mixer and use the paddle attachment. Mix for 5-10 seconds for perfectly shredded chicken!
- Add the chicken back into the soup along with the lemon juice and parsley. Serve hot.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 17g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1841mg | Fiber: 2g | Sugar: 5g