Instant Pot Chicken and Rice Soup
Every season brings its own flavors, and nothing beats a bowl of warm, comforting soup on a chilly day. What if you could prepare a delicious chicken and rice soup in no time? This recipe is simple, straightforward, and perfect for busy individuals or families. Using an Instant Pot makes the process quick and easy, allowing you to enjoy a hearty meal without spending hours in the kitchen.
Why Make This Recipe
There are many reasons to try this Instant Pot Chicken and Rice Soup. First, it’s incredibly easy to prepare. With just a few steps, you can whip up a meal that the whole family will adore. The ingredients are common and affordable, making it accessible to everyone.
Second, this soup is nutritious. The chicken provides protein while the vegetables add vitamins and minerals. Wild rice gives it a unique texture and is a healthier option compared to white rice.
Moreover, this soup is perfect for meal prep! You can make a large batch and have leftovers for days. It heats up wonderfully, so it’s great for lunch or dinner later in the week. You can also customize it according to your preferences, adding in extra vegetables or spices that you love.
Lastly, using an Instant Pot cuts down the cooking time significantly. Traditional soup recipes often require long simmering times, but this method allows you to enjoy your meal in under an hour, even including preparation and cooking. This is especially helpful for weekdays when you’re tight on time.
How to Make Instant Pot Chicken and Rice Soup
Making this soup is a straightforward process. You can enjoy a delicious, creamy, and flavorful chicken and rice soup in just a few steps. Here’s how to do it:
Ingredients:
- 1 tbsp avocado oil (or olive oil)
- 1 medium onion (diced)
- 3 carrots (chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 tbsp flour
- 4 cups low sodium chicken broth
- 1 cup wild rice
- 1 cup frozen corn
- 2 tsp fresh thyme leaves
- 1 tsp dried sage
- 2 tsp dried basil
- ¼ tsp salt
- 1 lb chicken thighs (boneless & skinless)
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
Directions:
- First, take your 6-quart Instant Pot (or larger). Press the "sauté" button and heat the oil on high.
- Once the oil is hot, add the diced onion, chopped carrots, chopped celery, and minced garlic to the pot. Cook these ingredients for about 4-5 minutes or until they soften.
- Next, stir in the flour and cook for an additional 30 seconds. This helps thicken the soup.
- Now it’s time to add the chicken broth to the pot. This is where you will deglaze the pot, which means scraping up any brown bits stuck to the bottom.
- Press the "cancel" button on your Instant Pot to stop the sauté function.
- Add the wild rice, frozen corn, thyme, sage, basil, and salt to the pot. Stir everything until it’s well combined.
- Nestle the chicken thighs into the pot, ensuring they are submerged in the liquid.
- Close the lid of the Instant Pot and set the venting knob to "sealing."
- Use the pressure cook function and set the timer for 12 minutes. It takes about 15 minutes for the pot to reach the right pressure.
- Once the cooking time is up, let the pot sit untouched for 5 minutes for a natural release. After this, carefully release any remaining pressure using the venting knob.
- When the pin drops, open the lid of the Instant Pot. Remove the chicken thighs and cut or shred them. Return the chicken to the pot.
- Finally, add the heavy cream and parmesan cheese, stirring until the cheese melts and everything is well combined. Your soup is now ready to serve!
How to Serve Instant Pot Chicken and Rice Soup
Serving this soup is as simple as dishing it out! You can serve it in bowls and garnish with a sprinkle of freshly chopped herbs or additional parmesan cheese if desired. This soup pairs wonderfully with crusty bread, savory biscuits, or crackers to soak up the creamy broth.
For a balanced meal, consider adding a side salad. A fresh green salad with a light vinaigrette can enhance the meal and provide extra crunch and freshness to your plate.
How to Store Instant Pot Chicken and Rice Soup
If you have leftovers (which is likely because this soup is so filling), storing them is easy. Allow the soup to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
If you want to keep it for longer, consider freezing it. Pour the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When you are ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stove or in the microwave. Just make sure to stir it well as it may separate slightly when frozen.
Tips to Make Instant Pot Chicken and Rice Soup
Use Fresh Herbs: Fresh herbs enhance the flavor of this soup. If you have fresh thyme or basil, feel free to use them instead of dried. Just adjust the quantity as fresh herbs tend to have a more potent flavor.
Customize the Veggies: Feel free to add other vegetables to the soup. Spinach, kale, or peas are great options. Just make sure to add them toward the end of the cooking process to prevent them from becoming overcooked.
Make it Spicy: For those who enjoy a little heat, adding crushed red pepper flakes or diced jalapeños can give your soup an exciting kick.
Use Bone-In Chicken: If you want even more flavor, consider using bone-in chicken thighs. Just make sure to remove the bones after cooking.
Variations
This recipe is flexible, allowing you to add your own twist. Try swapping wild rice with brown rice or barley for a different texture. If you prefer a lighter option, you can substitute heavy cream with coconut milk or low-fat milk.
Additionally, feel free to jazz it up with some diced tomatoes for a slight acidity or include a splash of lemon juice before serving for added brightness.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken thighs for this recipe. Just note that you will need to increase the cooking time to 15-20 minutes. Make sure to ensure the chicken is fully cooked after the pressure is released.
2. Is it possible to make this soup vegetarian?
For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. You can also increase the amount of veggies to make it heartier.
3. Can I double this recipe?
You can double the recipe as long as your Instant Pot is large enough. Make sure not to exceed the maximum fill line, and adjust the cooking time if necessary.
By following these guidelines, anyone can create a delicious dish that is warm, satisfying, and packed with flavor. Your kitchen will fill with wonderful aromas as this soup cooks, and your taste buds will thank you for the effort. Enjoy your hearty bowl of Instant Pot Chicken and Rice Soup!
Print
Instant Pot Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm and comforting chicken and rice soup made quickly in the Instant Pot, perfect for busy days and meal prep.
Ingredients
- 1 tbsp avocado oil (or olive oil)
- 1 medium onion (diced)
- 3 carrots (chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 tbsp flour
- 4 cups low sodium chicken broth
- 1 cup wild rice
- 1 cup frozen corn
- 2 tsp fresh thyme leaves
- 1 tsp dried sage
- 2 tsp dried basil
- ¼ tsp salt
- 1 lb chicken thighs (boneless & skinless)
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
Instructions
- Press the ‘sauté’ button on the Instant Pot and heat the oil on high.
- Add the diced onion, chopped carrots, chopped celery, and minced garlic. Cook for 4-5 minutes until softened.
- Stir in the flour and cook for an additional 30 seconds to thicken.
- Add the chicken broth to deglaze the pot, scraping up any brown bits stuck to the bottom.
- Press the ‘cancel’ button to stop the sauté function.
- Add the wild rice, frozen corn, thyme, sage, basil, and salt. Stir until combined.
- Nestle the chicken thighs into the pot, ensuring they are submerged.
- Close the lid and set the venting knob to ‘sealing.’
- Set the pressure cook function for 12 minutes. It may take about 15 minutes to reach pressure.
- After cooking, let the pot sit untouched for 5 minutes for natural release, then carefully release any remaining pressure.
- Open the lid, remove the chicken, and shred it. Return the chicken to the pot.
- Add the heavy cream and parmesan cheese, stirring until melted and well combined.
Notes
Serve hot, garnished with fresh herbs or extra parmesan. Pairs well with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken soup, Instant Pot, comfort food, quick meals, meal prep
