A Nutritious, Comforting Meal
When the weather turns chilly or when you’re feeling under the weather, there’s nothing like a warm, nourishing bowl of chicken and rice soup. This recipe is specifically crafted for the Instant Pot, delivering a rich, hearty meal in under 30 minutes. With tender chicken, wholesome rice, and a medley of vegetables, this soup offers both comfort and nutrition in one pot. Let’s dive into how to make this healthy, delicious Instant Pot chicken and rice soup.
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Ingredients for Instant Pot Chicken and Rice Soup
To achieve the best flavor and nutritional value, it’s essential to choose high-quality ingredients. This recipe uses simple, whole ingredients, making it both easy and nutritious.
Core Ingredients
- Chicken Breast or Thighs (boneless, skinless): Provides lean protein and a tender texture.
- Rice (white or brown): For a heartier, thicker soup, use long-grain white rice or basmati. Brown rice adds a chewy texture and whole-grain benefits.
- Chicken Broth: The base of our soup, lending depth and richness.
- Vegetables: Carrots, celery, and onion – these classics add flavor, texture, and color.
- Garlic: Enhances flavor with its savory, aromatic profile.
- Herbs and Spices: Bay leaves, thyme, rosemary, and black pepper bring a warm, herbaceous quality.Optional Add-Ins
Lemon Juice: A splash at the end for brightness.
Spinach or Kale: Adds a nutritious, vibrant green to the soup.
Parmesan Cheese: For a creamy, savory twist, sprinkle cheese before serving.
Step-by-Step Guide to Cooking Instant Pot Chicken and Rice Soup
Step 1: Prepare Ingredients
Before you begin, prepare all ingredients to streamline the cooking process:
- Dice Vegetables: Finely chop onions, slice carrots and celery.
- Mince Garlic: Fresh garlic provides the best flavor.
- Cut Chicken: Dice the chicken into bite-sized pieces for even cooking.
Step 2: Sauté Aromatics
Using the sauté function on the Instant Pot:
- Heat Oil: Add a tablespoon of olive oil.
- Cook Onions, Carrots, and Celery: Sauté until softened, about 3–5 minutes.
- Add Garlic: Stir in garlic, cooking for another minute until fragrant.
Step 3: Add Chicken, Rice, and Seasonings
- Add Chicken Pieces: Stir the chicken in with the vegetables, cooking briefly to brown.
- Incorporate Rice and Broth: Add rice and pour in chicken broth.
- Season with Herbs: Add thyme, rosemary, bay leaves, and salt and pepper to taste.
Step 4: Pressure Cook
- Seal the Instant Pot: Set the lid to “Sealing” and select “Pressure Cook” (or “Manual”) mode.
- Set Cooking Time: For white rice, set to 8 minutes. For brown rice, increase to 15 minutes.
- Natural Release: Allow the Instant Pot to naturally release pressure for 10 minutes before manually releasing the remaining pressure.
Step 5: Final Touches
- Stir and Taste: Remove the lid and give the soup a good stir.
- Add Optional Ingredients: Stir in lemon juice or spinach, if desired.
- Serve Warm: Ladle into bowls, garnishing with freshly ground pepper or Parmesan cheese if desired.
Health Benefits of Instant Pot Chicken and Rice Soup
This chicken and rice soup is not only comforting but packed with nutrients:
- Protein: Chicken breast or thighs provide lean protein for muscle repair and immune health.
- Fiber and Vitamins: Vegetables like carrots, celery, and onions add fiber, vitamin A, and other essential nutrients.
- Whole Grains: If using brown rice, you gain additional fiber, which aids in digestion and heart health.
- Low Fat and Calories: This soup is ideal for those looking to enjoy a satisfying meal without excessive calories or fats.
Common Questions About Instant Pot Chicken and Rice Soup
Can I Use Frozen Chicken?
Yes, frozen chicken can be used, but it will require additional cooking time. Add approximately 5 minutes to the pressure cooking time. Be sure to dice it after cooking, if needed.
What Rice Works Best?
Long-grain white rice cooks quickly and keeps a fluffy texture, while brown rice provides a heartier, whole-grain option. Avoid instant or quick-cooking rice as it may become overly soft.
Can I Make This Soup Ahead of Time?
Absolutely! This soup stores well in the refrigerator for up to four days. Reheat over medium heat on the stovetop or in the microwave, adding a bit of water or broth to thin if needed.
Is This Recipe Freezer-Friendly?
Yes, this soup freezes well, especially if you use white rice. Let it cool completely, then transfer it to freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stovetop.
Recipe Variations
Here are a few creative ways to modify the recipe to suit different dietary needs and flavor preferences:
Dairy-Free Creamy Chicken Soup: Replace some of the broth with coconut milk for a creamy texture without dairy.
Mexican-Style Chicken and Rice Soup: Add diced tomatoes, corn, and black beans along with a dash of cumin and chili powder.
Low-Carb Option: Substitute cauliflower rice for regular rice to reduce carbs while maintaining the soup’s texture.
Nutritional Information
|
Ingredient |
Calories | Protein (g) | Carbs (g) | Fat (g) |
|
Chicken (4 oz) |
140 |
26 | 0 |
3 |
|
Rice (1/2 cup) |
100 |
2 | 22 |
0 |
|
Carrots (1/2 cup) |
25 | 0.5 | 6 |
0 |
|
Celery (1/2 cup) |
8 |
0 | 2 |
0 |
|
Onion (1/4 cup) |
12 | 0 | 3 |
0 |
| Chicken Broth (1 c) | 15 | 1 | 1 |
0 |
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