Instant Pot Chicken And Brown Rice Soup Recipe
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Description
This Instant Pot Chicken and Brown Rice Soup is a hearty and comforting soup that is perfect for chilly nights. It is packed with healthy ingredients like chicken, brown rice, and vegetables, making it a nutritious and satisfying meal.Prep Time
10 minutesCook Time
30 minutesIngredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked brown rice
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Method
- Set the Instant Pot to sauté mode and add the olive oil.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Add the onion, carrots, celery, and garlic and cook until the vegetables are softened, about 5 minutes.
- Add the brown rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Close the Instant Pot lid and set the pressure valve to sealing.
- Set the Instant Pot to pressure cook on high for 18 minutes.
- Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
- Remove the bay leaf and serve hot.
Notes
This soup is perfect for meal prep and can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.Nutrition Info
- Serving size: 1 cup
- Calories: 200
- Protein: 20g
- Carbohydrates: 20g
- Fat: 4g
- Sodium: 300mg
- Fiber: 3g
Recipe Tips
- You can use chicken thighs instead of chicken breasts for a more flavorful soup.
- Feel free to add more vegetables, such as chopped kale, spinach, or bell peppers.
- For a creamier soup, you can stir in some heavy cream or coconut milk before serving.
Enjoy this delicious and healthy Instant Pot Chicken and Brown Rice Soup!
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