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Instant Pot Chicken and Rice Soup Recipe

This Instant Pot chicken and rice soup recipe is easy and quick. A dedicated 30 minutes can result in 4 wholesome, hearty bowls of soup today and probably tomorrow.
  • cook TIME 23 mins
  • prep TIME 7 mins
  • total TIME 30 mins
Course: Main CourseCuisine: Global
Servings: 4 servings
Calories: 497 kcal
Author: Tuyet Pham, Luna Regina

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
  • 1/2 tsp salt
  • 1 tsp thyme fresh
  • 1 tsp garlic about 1 clove, minced
  • 1 tsp parsley finely chopped

INSTRUCTIONS

1

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.

2

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.

3

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.

4

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.

5

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.

6

Sprinkle 1 tsp parsley on top and serve hot.

Nutrition

Serving: 1 serving | Calories: 497kcal | Fat 20g | Saturated Fat 9g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Cholesterol 112mg | Sodium 522mg | Potassium 817mg | Carbohydrate 54g | Fiber 5g | Sugar 7g | Protein 25g | Vitamin A 14370IU | Vitamin C 11mg | Calcium 103mg | Iron 4mg