Instant Pot Chicken Rice Soup
Ingredients
-
1.25
pounds
chicken tenders or boneless chicken breasts
-
½
unit
onion, chopped
-
3
units
carrots, chopped
-
6
units
celery stalks, chopped
-
1
teaspoon
dried or fresh thyme
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
1
cup
white basmati rice, rinsed
-
4
cups
reduced-sodium chicken broth
-
2
cups
water
-
2
units
lemons, juiced
Instructions
- Chop the vegetables and rinse the rice. Cut the chicken into 1/2-inch pieces.
- Add all ingredients to the Instant Pot.
- Lock the lid and set the cooking time to 7 minutes on high pressure.
- After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid and stir in the lemon juice before serving.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
1.4g
Total carbohydrates
24.5g
Total protein
22.7g
Sodium
752.8mg
Cholesterol
45.8mg
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