Description
This Instant Pot Chicken and Rice Soup recipe typically serves about 4 to 6 people, depending on portion sizes. If you’re serving it as a main dish, it might comfortably serve 4, but as an appetizer or side, it can stretch to serve 6.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 pound (about 450g) of boneless, skinless chicken breasts or thighs
- 1 cup white rice (use long-grain for best results)
- 6 cups chicken broth (make sure it’s gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Juice of 1 lemon (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
-
Sauté Vegetables: Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the onions are translucent.
-
Add Ingredients: Add the chicken, rice, chicken broth, salt, pepper, thyme, and bay leaf to the pot.
-
Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Make sure the valve is set to the sealing position.
-
Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
-
Shred Chicken: Open the lid, remove the chicken, and shred it with two forks. Return the shredded chicken to the pot and stir well.
-
Season and Serve: If desired, add lemon juice for extra flavor. Garnish with fresh parsley before serving.