Instant Pot Chicken And Brown Rice Soup Recipe
Description
This Instant Pot Chicken and Brown Rice Soup recipe is a hearty and comforting meal that comes together in 1 hour. It’s made with chicken, brown rice, carrots, celery and onion, and comes together easily in your pressure cooker. It’s a great way to use up leftover chicken, and the perfect combination of flavors. This soup is perfect for those cold winter days and is sure to warm you up.
Prep Time
This soup comes together quickly, with minimal prep time. You’ll want to make sure you have all of your ingredients prepared and ready to go before you begin cooking. The total prep time is about 10 minutes.
Cook Time
The cook time for this soup is about 45 minutes, depending on your pressure cooker. You’ll want to make sure you follow the instructions for your specific pressure cooker for the best results.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 cup long grain brown rice
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
1. Begin by preparing the chicken. Cut the chicken breasts into cubes and season with salt and pepper. Set aside.
2. Turn the Instant Pot to the sauté setting. Add the olive oil and heat until shimmering. Add the onion, carrots, celery and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Add the chicken and Italian seasoning. Sauté until the chicken is lightly browned on all sides, about 5 minutes.
4. Add the chicken broth and scrape up any browned bits from the bottom of the pot. Add the brown rice and stir to combine.
5. Place the lid on the Instant Pot and set the valve to sealing. Set the Instant Pot to high pressure for 20 minutes. When the cook time is finished, allow the pressure to naturally release for 10 minutes.
6. Carefully open the lid and stir the soup. Taste and adjust seasonings if desired. Serve warm.
Equipment
- Cutting board
- Knife
- Measuring cups and spoons
- Instant Pot
- Wooden spoon
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.
This soup can also be frozen. Place in an airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition: Per Serving
- Calories: 312
- Protein: 34g
- Carbohydrates: 28g
- Fat: 5g
- Fiber: 4g
- Sugar: 3g
- Sodium: 589mg
Recipe Tips
For a creamier soup, you can add 1/2 cup of heavy cream at the end of cooking. You can also add cooked bacon to the soup for an extra layer of flavor.
To make this soup vegetarian, you can use vegetable broth and omit the chicken. Add 1 cup of cooked chickpeas for added protein.
You can also add other vegetables to the soup, such as diced potatoes or frozen peas. For added flavor, add 1 teaspoon of thyme or 1/2 teaspoon of smoked paprika.
This soup can also be made in the slow cooker. Combine all of the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
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