Instant Pot Chicken And Rice Soup Recipes

INSTANT POT® CHICKEN AND RICE SOUP

Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

Provided by Allrecipes Magazine

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

Instant Pot® Chicken and Rice Soup image

Steps:

Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid.
Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.
Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 36.9 g, Cholesterol 100.5 mg, Fat 8.2 g, Fiber 5.2 g, Protein 40 g, SaturatedFat 3.5 g, Sodium 511.7 mg, Sugar 7.8 g

Ingredients

1 ½ cups low-sodium chicken broth
⅓ cup brown rice
1 ½ pounds chicken breast tenderloins, cubed
1 large onion, diced
1 ½ cups diced carrot
1 ½ cups diced celery
1 cup frozen corn kernels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ cup half-and-half
2 teaspoons cornstarch
½ cup frozen peas

INSTANT POT® CHICKEN AND WILD RICE SOUP

Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Instant Pot® Chicken and Wild Rice Soup image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
Ladle into serving bowls. Season with salt and pepper to taste.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
6 cups chicken broth
6 ounces sliced button mushrooms
½ (8 ounce) package uncooked wild rice
2 ribs celery, sliced
2 large carrots, sliced
2 sprigs fresh thyme, stemmed
1 sprig fresh rosemary, stemmed and diced
1 teaspoon dried parsley
⅔ cup half-and-half
2 tablespoons cornstarch
salt and ground black pepper to taste

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Pressure-Cooker Homemade Chicken and Rice Soup image

Steps:

In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 1690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

Ingredients

3 quarts chicken broth or water
4 bone-in chicken breast halves (about 3 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice
Minced fresh parsley, optional

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