Instant Pot Chicken Rice Soup
Ingredients
The Soup Base
-
3
Tablespoons
Olive Oil
-
1
large
Yellow Onion
-
1
lg
Bay Leaf
-
3
ribs
Celery, chopped
-
3
medium
Carrots, chopped
-
1
lb
Chicken Thighs, cubed
-
3
cloves
Garlic, pressed
-
5
cups
Chicken Broth
-
½
teaspoon
Dried Thyme Leaves
-
½
teaspoon
Italian Seasoning
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
½
cup
White Rice
Garnishes
-
¼
cup
Fresh Parsley, chopped
-
1
Tablespoon
Lemon Juice (optional)
Instructions
- Prep all ingredients by chopping the veggies and cubing the chicken.
- Turn on the Sauté setting and heat oil, onion, bay leaf, and celery for about 4 minutes.
- Add chicken and cook for a couple of minutes, stirring frequently.
- Stir in garlic and add a splash of broth to moisten the mixture.
- Scrape any browned bits from the bottom of the pot to prevent burning.
- Pour in the remaining chicken broth and add the chopped carrots.
- Add spices and uncooked rice, stirring well.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 3 minutes on High Pressure.
- After cooking, let it sit for 5 minutes for natural release, then quick release any remaining pressure.
- Open the lid, discard the bay leaf, and stir in parsley.
- If desired, add lemon juice, taste, and adjust salt before serving.
Nutrition Facts (estimated)
Servings
6
Calories
145
Total fat
7g
Total carbohydrates
15g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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