Instant Pot Chicken Rice Soup
Instant Pot chicken rice soup with frozen breasts, fresh or leftover rotisserie chicken. A healthy comfort food meal that is low fat that everyone loves. Can make in a Ninja Foodi pressure cooker too.
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 2 chicken breasts boneless, skinless cut into large chunks, if using frozen separate pieces and use small boneless skinless
- 1/2 onion chopped
- 3 stalks celery cut into chunks
- 1 c carrots dials
- 1 c mushrooms halved or sliced
- 1 c wild rice uncooked
- 1 tsp thyme dried
- 1 tsp minced garlic
- 2 tbsp olive oil
- 4 c chicken broth
- 1 c water
- salt and pepper to taste
Instructions
- Turn pot to saute and add olive oil.
- Add chopped onions, celery, carrots and minced garlic. Cook until these start to soften, then turn pot off.
- Add mushrooms, thyme, wild rice, with chicken pieces on top sprinkled with salt and pepper. Then pour broth over it all.
- Close lid and steam valve and set to high pressure for 30 minutes. When done let steam release naturally.
- Remove chicken and shred or chop on cutting board, will fall apart easily.
- Return meat to soup and stir. If you want a thicker version you can scoop some of the hot liquid out of your pot and whisk in 2 tbsp cornstarch until smooth.
- Set pot to saute again and pour this in when it is bubbling. Stir and let it bubble for about 2 minutes so it can thicken up nicely. Then turn off and serve.
Video
Nutrition
Serving: 2oz | Calories: 250kcal | Carbohydrates: 25g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 697mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3701IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg