Instant Pot Chicken and Rice Soup Recipe
- cook TIME 23 mins
- prep TIME 7 mins
- total TIME 30 mins
Ingredients (14)
- 12 oz skinless boneless chicken thighs cut into bite-sized pieces
- 1 cup uncooked long-grain white rice like jasmine
- 6 cups unsalted chicken broth
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 12 oz carrots about 5-6 medium, diced
- 8 oz onions about 2 medium, finely chopped
- 4 oz celery about 1 large stalk, chopped
- 1 1/2 tbsp olive oil
- 1/2 tsp ground black pepper divided
- 1/2 tsp salt divided
- 1 tsp thyme fresh
- 1 tsp garlic about 1 clove, minced
- 1 tsp parsley finely chopped
INSTRUCTIONS
Select ‘sauté’ mode on your Instant Pot and add 1 1/2 tbsp olive oil. Add a piece of minced garlic, and when it sizzles, add 12 oz chicken thighs, 1/4 tsp pepper, 1/4 tsp salt, and 1 tsp fresh thyme. Stir it around a little, leave it to sear for about 3 minutes, then flip each chunk and cook for another 2 minutes. Transfer to a bowl.
Melt 2 tbsp unsalted butter in the pot, and add to it 1 tsp garlic, 4 oz celery, 4 oz onions, and 12 oz carrots. Sauté for 3 minutes or until softened, then tip in 1 cup long-grain white rice (we use jasmine). Stir for about 2 minutes.
Pour in 6 cups unsalted chicken broth, then close the lid. Turn the steam handle to ‘sealed’, select ‘meat/stew’, adjust the time to 15 minutes, then allow it to cook.
Place a kitchen rag onto the steam handle, switch it to ‘venting’ with a spoon, wait for the steam to escape, then carefully open the lid. Add the cooked chicken along with 1/4 tsp pepper and 1/4 tsp salt, and cook for 2 minutes on ‘sauté’ mode.
Press ‘cancel’ to turn off the heat, and stir in 1/4 cup heavy cream. Pulse the soup several times with an immersion blender, or, add 2 ladles to a food processor, blend until smooth, then add it back into the soup pot.
Sprinkle 1 tsp parsley on top and serve hot.
