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Are you ready for another Instant Pot recipe? You know you are! This week, I’m sharing a recipe for chicken and rice soup. I love chicken and rice soup but the label on the Campbell’s one says that it may contain traces of wheat so it’s a no-go. So here’s my take. It’s super nice because you don’t have to precook the chicken or the rice. Win!
To start, put your Instant Pot on saute and saute the onion and garlic in some oil. Once they are softened, add the carrots and saute a few minutes longer. Add the chicken broth, chicken, and rice and you’re done! I have found a way to reduce the pressure build up time is to add boiling liquid vs room temperature. It seems to cut down the time by 5-10 minutes.
Turn your Instant Pot on “Manual” for 20 minutes. Once it’s done, quick release the steam and when you’re able to open the lid, add your salt and pepper. I made this batch and it lasted me all week to enjoy at lunch. It’s a quick and easy soup but so delicious. And you won’t even miss the Campbell’s.
Chicken and Rice Soup
- 1 yellow onion, diced
- 1 Tbs minced garlic
- Olive Oil for sauteing
- 1 cup chopped carrots
- 2 cup cubed chicken breast
- 2-3 cups chicken broth
- 1 cup uncooked rice
- salt and pepper to taste
- Saute the onion and garlic in your Instant Pot until soft. Add the carrots and saute a few minutes more.
- Add chicken, chicken broth, and uncooked rice into the pot.
- Set pot to “Manual” for 20 minutes.
- Quick release the pot at the end of 20 minutes and add salt and pepper to taste.
Do you like chicken and rice soup? What’s your favorite way to cook it?