Instant Pot Chicken Rice Soup
Instant Pot Chicken Rice Soup is a comforting, flavorful chicken soup made with simple ingredients.
Servings: 6
Ingredients
- 3 Tablespoons Olive Oil
- 1 Yellow Onion
- 1 lg Bay Leaf
- 3 ribs Celery, chopped
- 3 med 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 (or ¾ teaspoon table salt)
- ½ teaspoon Black Pepper
- ½ cup White Rice
- ¼ cup Fresh Parsley, chopped
- 1 Tablespoon Lemon Juice (optional)
Instructions
- Prep all of the ingredients; chop the veggies, cube the chicken into bite-sized pieces, measure out the spices, broth, etc.
- Turn on the Sauté setting. When hot, add the oil, onion, bay leaf, and celery. Cook for about 4 minutes, stirring occasionally, until the vegetables start to soften.
- Add the chicken and cook a couple of minutes, stirring frequently.
- Add the garlic and stir. Add a splash of the broth and stir to moisten and keep the contents from scorching. If the bottom of your pot has browned bits on it, use a wooden spoon to scrape the bottom and get them all up (called Deglazing - this prevents the burn error). Use a little more broth if needed.
- Pour in the remainder of the chicken broth and add the carrots to the pot.
- Add the spices to the pot, then add the uncooked rice and stir well.
- Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid, turn off the pot, and discard the bay leaf.
- Add the parsley and stir.
- If using the lemon juice, add and stir. Taste the soup and adjust salt, if needed.
Notes
*Chicken breasts can be used.
See the post for details on the rices and chicken that can be used.
Nutrition
Calories: 145kcal
