10-Minute Instant Pot Chicken and Rice Soup

If there was one meal that I could easily live off of for the rest of my life, it would be rice and chicken. It provides a quality source of carbs, a quality source of lean protein and healthy fat. Better yet, you can tweak this classic combo a little bit to add some more variety, like with this recipe for making a 10-minute instant pot chicken and rice soup. It’s of course made with rice and roasted chicken, but it also features a hearty mix of healthy veggies, chicken broth, and savory herbs. It all comes together beautifully to make a bowl of soup that’s guaranteed to satisfy both your cravings and your hunger.

(You may also like: Homemade Instant Pot Chicken and Vegetable Soup)

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10-Minute Instant Pot Chicken and Rice Soup

• Author: Anna - MissWish.com
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4-6 1x

Scale 1x2x3x

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 3 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 3 cups chopped roasted chicken
• ½ tsp dried thyme
• 1 red bell pepper, finely diced
• ½ cup uncooked long-grain rice
• pinch of turmeric
• 6 cups chicken broth
• 3 tbsp minced fresh parsley plus extra for garnish
• salt, black pepper, to taste

Instructions

1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
2. Add the butter.
3. Add the onion, carrots and celery and cook for 2-3 minutes.
4. Add the garlic and cook for 30 seconds.
5. Press the CANCEL button.
6. Add the chicken, rice, dried thyme, red pepper, pinch of turmeric and broth.
7. Stir to combine.
8. Close and seal the Instant pot.
9. Turn the venting knob to SEALING.
10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
11. Adjust the timer to 2 minutes.
12. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
13. Open the lid.
14. Stir in the chopped parsley.
15. Season to taste with salt and black pepper.
16. Serve warm.

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