Name: Instant Pot® Chicken and Quinoa Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Yellow onion, diced - 1 large; Minced garlic - 2 tablespoons; Sliced carrots - 4 cups; Sliced fresh mushrooms - 4 cups; Pre-cooked brown rice (such as Boil-in-Bag®) - 14 ounces; Tri-colored quinoa (such as Boil-in-Bag®) - 2 cups; Frozen skinless, boneless chicken breasts - 3; Chicken broth - 1 (48 ounce) container; Seasoned salt (such as LAWRY'S®) - ½ tablespoon; Red pepper flakes - ½ tablespoon; Dried parsley - ½ tablespoon; Chili powder - 1 teaspoon; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Instant Pot® Chicken and Quinoa Soup

1. Butter 2 tablespoons

2. Yellow onion, diced 1 large

3. Minced garlic 2 tablespoons

4. Sliced carrots 4 cups

5. Sliced fresh mushrooms 4 cups

6. Pre-cooked brown rice (such as Boil-in-Bag®) 14 ounces

7. Tri-colored quinoa (such as Boil-in-Bag®) 2 cups

8. Frozen skinless, boneless chicken breasts 3

9. Chicken broth 1 (48 ounce) container

10. Seasoned salt (such as LAWRY'S®) ½ tablespoon

11. Red pepper flakes ½ tablespoon

12. Dried parsley ½ tablespoon

13. Chili powder 1 teaspoon

14. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Instant Pot® Chicken and Quinoa Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.

2 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4 . Stage

Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.