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. Set your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
- 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. 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. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- 5. Pour in the chicken broth, scraping the bottom of the pot to deglaze.
- 6. Return the browned chicken pieces to the pot.
- 7. Add the uncooked rice, dried thyme, and dried rosemary. Stir to combine.
- 8. Secure the lid and set the valve to “Sealing.” Manually select “Pressure Cook” on high pressure for 8 minutes.
- 9. Allow for a natural pressure release (NPR) for 10 minutes, then carefully vent any remaining pressure.
- 10. Open the lid carefully. Stir the soup.
- 11. Taste and season with salt and black pepper as needed.
- 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