Description
This comforting Instant Pot Chicken and Rice Soup combines tender chicken breasts, wholesome brown rice, and a medley of sautéed vegetables simmered in flavorful chicken broth. Enhanced with fragrant herbs like thyme and rosemary, this soup is a quick and nourishing meal perfect for cozy days or meal prep.
Ingredients
Scale
Soup Ingredients
- 2 teaspoons olive oil
- ½ yellow onion, chopped
- 1 large carrot, cut into thin half-circles
- 1 large stalk celery, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ¾ teaspoon crushed dried rosemary
- 5 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- ¾ cup brown rice (uncooked)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
Instructions
- Saute the vegetables: Set the Instant Pot to Saute mode and heat the olive oil. Add the chopped onion, sliced carrot, and diced celery. Saute the vegetables, stirring occasionally, for 3 to 4 minutes until they start to soften.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, and crushed rosemary. Cook while stirring constantly for about 30 seconds to release the aromatics.
- Add broth: Pour in the low sodium chicken broth and stir to combine all ingredients.
- Add chicken and rice: Place the boneless skinless chicken breasts into the Instant Pot along with the uncooked brown rice. Season with ½ teaspoon salt and ¼ teaspoon ground pepper.
- Pressure cook: Secure the Instant Pot lid and close the steam vent. Set the pot to HIGH pressure using the manual setting and cook for 13 minutes. It will take approximately 15 minutes to reach full pressure.
- Release pressure: After the cooking time ends, allow the pressure to release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
- Shred chicken and finish soup: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup, stir in the minced parsley, and adjust seasoning with salt and pepper to taste. Serve hot.
Notes
- For a thicker soup, you can use less broth or cook uncovered for a few minutes after shredding the chicken.
- Brown rice may take longer to cook fully; pressure cooking ensures it becomes tender and flavorful.
- Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- To reduce sodium further, opt for homemade chicken broth or a low-sodium store-bought option.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot chicken soup, chicken and rice soup, healthy chicken soup, easy chicken soup, pressure cooker soup
