Name: Instant Pot Chicken and Rice Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Low-sodium chicken broth - 1 ½ cups; Brown rice - ⅓ cup; Chicken breast tenderloins, cubed - 1 ½ pounds; Onion, diced - 1 large; Diced carrot - 1 ½ cups; Diced celery - 1 ½ cups; Frozen corn kernels - 1 cup; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Poultry seasoning - 1 teaspoon; Dried thyme - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Half-and-half - ½ cup; Cornstarch - 2 teaspoons; Frozen peas - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken and Rice Soup

1. Low-sodium chicken broth - 1 ½ cups

2. Brown rice - ⅓ cup

3. Chicken breast tenderloins, cubed - 1 ½ pounds

4. Onion, diced - 1 large

5. Diced carrot - 1 ½ cups

6. Diced celery - 1 ½ cups

7. Frozen corn kernels - 1 cup

8. Garlic powder - 1 teaspoon

9. Onion Powder - 1 teaspoon

10. Poultry seasoning - 1 teaspoon

11. Dried thyme - ½ teaspoon

12. Salt - ½ teaspoon

13. Ground black pepper - ½ teaspoon

14. Half-and-half - ½ cup

15. Cornstarch - 2 teaspoons

16. Frozen peas - ½ cup

How to cook deliciously - Instant Pot Chicken and Rice Soup

1. Stage

Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) 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 the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid.

3. Stage

Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.