Instant Pot Chicken and Rice Soup Recipe

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Chicken and Rice Soup – Make this exemplary soup in your Instant Pot or on the oven. With delicate chicken and rice cooked flawlessly, this soup is exactly what you need for a comfortable supper!

In the event that you love my Instant Pot Chicken Noodle Soup formula, this Chicken and Rice Soup should be in your turn as well.

Nothing hits the spot on a cold evening like an incredible bowl of chicken soup. I love an extraordinary chicken enchilada soup or chicken fajita soup, yet some of the time you need something somewhat less fiery.

This Chicken Soup Recipe is only that. Basic, clear yet at the same time overflowing with flavor. With garlic and a touch of thyme, the brothy soup gets a delicious smell as it cooks.

The hardest piece of making an incredible chicken and rice soup is frequently getting the rice the correct surface. Cook it excessively long and it gets soft. Try not to cook it adequately long and you end up with unappetizing hard grains.

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With this formula, the long grain earthy colored rice comes out completely without fail. Delicate with enough design to keep it dissolving into the stock.

At the point when you need an ameliorating natively constructed supper, this Chicken and Rice Soup is speedy and simple without forfeiting taste.

Ingredients

  • 1 Tablespoon olive oil
  • ½ cup chopped yellow or sweet onion (about ½ of a medium onion)
  • 1 ½ cups matchstick carrots
  • 1 cup chopped celery (2-3 stalks)
  • 1 clove garlic, minced
  • 1 teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 ½ pounds boneless, skinless chicken breast
  • ¾ cup long grain brown rice, uncooked
  • 4 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 2.5 cups baby spinach (about half of a 5 oz. bag)

Instructions

Instant Pot Recipe

  1. Select the SAUTE function on the Instant Pot. Add olive oil, onion, carrots and celery to the pot. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
  2. Add the garlic and thyme and saute for an additional minute.
  3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the Instant Pot.
  4. Close and lock the lid. Make sure the valve is set to SEALING. Select the HIGH PRESSURE setting and cook for 11 minutes.
  5. After the cooking time is complete, do a quick release of pressure.
  6. Open the lid and remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
  7. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
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Stove Top Recipe

  1. Add olive oil, onion, carrots and celery to a large pot or dutch oven. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
  2. Add the garlic and thyme and saute for an additional minute.
  3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the pot.
  4. Reduce heat to a simmer, cover and cook for 30 minutes, stirring periodically, until rice and vegetables are tender.
  5. Remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
  6. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.

Notes

  • Recipe tested in 6qt Instant Pot.
  • Doing a natural release of pressure for ten minutes may result in overcooked rice. Be sure to choose LONG GRAIN BROWN rice for this recipe.
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