Description
Creamy Instant Pot Chicken Soup with Rice is the ultimate comfort food, perfect for chilly evenings or cozy family gatherings. This rich and velvety soup combines tender chicken, aromatic vegetables, and hearty rice, all cooked to perfection in an Instant Pot. In just one pot, you can create a dish that warms your soul and satisfies your taste buds. Ready in no time, this recipe is sure to become a beloved staple in your home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium sweet onion, diced
- 1 cup long-grain white rice (uncooked)
- 4 cups chicken broth (homemade or store-bought)
- 1 cup heavy cream or whole milk
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Chop the onions, carrots, and celery into bite-sized pieces.
- Set the Instant Pot to 'Sauté' mode; add olive oil and sauté the onions and garlic until fragrant.
- Add the chicken breasts, carrots, and celery; stir gently.
- Pour in the chicken broth; add thyme, bay leaves, salt, and pepper; stir well.
- Add uncooked rice; ensure even distribution.
- Close the lid securely and set to high pressure for 10 minutes; allow natural release for 10 minutes before venting.
- Stir in cream or milk; adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg