There’s nothing quite like a warm bowl of soup on a chilly day. And when it comes to comfort food, chicken and rice soup is a classic favorite. But who has the time to spend hours in the kitchen, constantly checking on a simmering pot? That’s where the Instant Pot comes in. With its convenience and speed, you can make a hearty chicken and rice soup in no time. So let’s grab our aprons and get cooking!
First things first, let’s gather our ingredients. For this recipe, you will need:
– 1 pound boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 1 onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– 6 cups chicken broth
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Now that we have everything we need, let’s get started. The first step is to turn on your Instant Pot and select the “Saute” function. Once it’s hot, add a tablespoon of oil and saute the onions, carrots, and celery for about 3-4 minutes until they start to soften. Then, add in the minced garlic and saute for an additional minute.
Next, it’s time to add in the chicken breasts. Make sure to season them with salt and pepper before placing them in the Instant Pot. Let them cook for about 2-3 minutes on each side until they are lightly browned. This will help seal in the juices and add more flavor to the soup.
Once the chicken is browned, add in the dried thyme, oregano, and bay leaf. Give everything a good stir and let the herbs release their aroma for about a minute. Then, add in the uncooked rice and chicken broth. Give it a final stir and make sure the rice is fully submerged in the broth.
Now it’s time to lock the lid of the Instant Pot and set the pressure valve to “Sealing”. Select the “Manual” function and set the timer for 10 minutes. Once the timer goes off, let the pressure release naturally for about 10 minutes before manually releasing the remaining pressure.
Carefully open the lid and remove the chicken breasts from the Instant Pot. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken back into the pot and give everything a good stir. If you prefer a thicker soup, you can use an immersion blender to blend some of the soup before adding the chicken back in.
Now it’s time to taste and adjust the seasoning. Add more salt and pepper if needed. You can also add in some fresh parsley for a pop of color and freshness.
And just like that, your hearty chicken and rice soup is ready to be served! Ladle it into bowls and enjoy it with some crusty bread on the side. This recipe makes about 6 servings, so you can also store the leftovers in the fridge for a quick and easy meal later on.
Not only is this soup delicious and comforting, but it’s also packed with nutrients. The chicken provides lean protein while the vegetables and rice add fiber and essential vitamins. Plus, with the Instant Pot, you don’t have to worry about constantly checking on the soup or stirring it. You can simply set it and forget it, making it the perfect meal for busy weeknights.
So next time you’re craving a warm and hearty soup, give this chicken and rice soup recipe a try in your Instant Pot. It’s sure to become a family favorite and a go-to meal for those chilly days. Happy cooking!
