Instant Pot Chicken and Rice Soup Recipe

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound boneless chicken breasts, 2 large or 3 small
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup sliced celery
• 3 carrots, cut into 1/2-inch dice, about 2 cups
• 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
• 1/4 teaspoon dried rosemary, crumbled, or 3/4 teaspoon fresh chopped rosemary
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 6 cups chicken broth
• 1/2 cup long-grain raw white rice
• 2 tablespoons chopped parsley

Instructions:

1. Gather the ingredients.
2. Select the Instant Pot sauté setting and add the olive oil to the pot. When the display reads “hot,” add the chicken breasts. Cook for about 3 minutes on each side (the chicken will be partially cooked and lightly browned on the outside). Remove the chicken to a plate and set aside.
3. Add the onion, garlic, celery, and carrots to the pot along with the thyme, rosemary, kosher salt, and pepper. Cook, stirring, for 1 minute longer.
4. Add the chicken broth and rice and stir, scraping the bottom of the pot to loosen any browned bits.
5. Add the partially cooked chicken breasts.
6. Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook or manual button, high pressure, and set the timer for 3 minutes (it will take roughly 13 minutes for the pot to come to full pressure and begin cooking). When the time is up, let the pressure come down naturally for 10 minutes. Move the steam release valve to the venting position to release the remaining pressure.
7. Remove the chicken breasts to a plate and shred it with 2 forks.
8. Return the shredded chicken to the Instant Pot and add the chopped parsley. Taste the broth and adjust the seasonings, as needed.
9. Ladle the soup into bowls and garnish with extra parsley, if desired.