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Instant Pot Ginger Chicken & Rice Soup

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  • Author: James Carter
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

A comforting and easy Instant Pot chicken and rice soup with a warming ginger kick. Perfect for a quick weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 6 cups low-sodium chicken broth
  • 1/2 cup uncooked long-grain white rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. 1. Set your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
  2. 2. Add the chicken pieces to the pot. Brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside.
  3. 3. Add the chopped onion, sliced carrots, and sliced celery to the Instant Pot. Sauté for 5-7 minutes until the vegetables begin to soften.
  4. 4. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
  5. 5. Pour in the chicken broth, scraping the bottom of the pot to deglaze.
  6. 6. Return the browned chicken pieces to the pot.
  7. 7. Add the uncooked rice, dried thyme, and dried rosemary. Stir to combine.
  8. 8. Secure the lid and set the valve to “Sealing.” Manually select “Pressure Cook” on high pressure for 8 minutes.
  9. 9. Allow for a natural pressure release (NPR) for 10 minutes, then carefully vent any remaining pressure.
  10. 10. Open the lid carefully. Stir the soup.
  11. 11. Taste and season with salt and black pepper as needed.
  12. 12. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for up to 3 months. When reheating, gently warm on the stovetop over medium-low heat, or reheat in the microwave. Add a splash of water or broth if it has thickened.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soups
  • Method: Pressure Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350
  • Sugar: Approx. 5g
  • Sodium: Approx. 600mg (using low-sodium broth)
  • Fat: Approx. 10g
  • Carbohydrates: Approx. 35g
  • Fiber: Approx. 3g
  • Protein: Approx. 30g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/easy-instant-pot-ginger-chicken-rice-soup-recipe-for-comfort/