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Instant Pot Chicken and Rice Soup


  • Author: jena
  • 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

Scale
  • 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

  1. Press the ‘sauté’ button on the Instant Pot and heat the oil on high.
  2. Add the diced onion, chopped carrots, chopped celery, and minced garlic. Cook for 4-5 minutes until softened.
  3. Stir in the flour and cook for an additional 30 seconds to thicken.
  4. Add the chicken broth to deglaze the pot, scraping up any brown bits stuck to the bottom.
  5. Press the ‘cancel’ button to stop the sauté function.
  6. Add the wild rice, frozen corn, thyme, sage, basil, and salt. Stir until combined.
  7. Nestle the chicken thighs into the pot, ensuring they are submerged.
  8. Close the lid and set the venting knob to ‘sealing.’
  9. Set the pressure cook function for 12 minutes. It may take about 15 minutes to reach pressure.
  10. After cooking, let the pot sit untouched for 5 minutes for natural release, then carefully release any remaining pressure.
  11. Open the lid, remove the chicken, and shred it. Return the chicken to the pot.
  12. 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