Instant Pot Chicken Vegetable Soup with Rice is a hearty soup loaded with chunks of chicken, vegetables and some long grain white rice.
Every scoopful is loaded with ingredients to provide a satisfying meal.
This Instant Pot Chicken Vegetable Soup with Rice yields ten generous servings.
This easy pressure cooker soup recipe is great comfort food on a cool day.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To begin making this Instant Pot Chicken Vegetable Soup with Rice I diced some celery and yellow onion. Then I chopped up some baby carrots.
When the vegetables were ready I cut up four boneless, skinless chicken breasts into bite sized pieces.
I added some olive oil to the Instant Pot and turned it to the Sauté Less function for 8 minutes.
Then I added in the cut up vegetables and bits of chicken.
I stirred occasionally until the Pot shut off. The chicken was still quite pink.
Next I added a bit of chicken broth and used it to deglaze the Pot. This means to scrape any brown bits from the bottom in order to avoid the Burn message when the Pot is coming to Pressure.
After deglazing the Pot I stirred in the remaining broth and some almond milk.
Then I sprinkled in some long grain white rice. I did not stir.
I followed the rice with some salt and pepper. I did not stir.
Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.
Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position.
I removed the lid and stirred the contents.
After removing the lid and stirring the contents I dumped in some frozen peas.
At this time I also made a slurry with some corn starch and a bit of water. I turned the Saute Less function back on for three minutes and stirred in the slurry.
When the Pot shut off I let the soup cool for a few minutes.
Then I filled bowls with this hearty, flavourful soup.
Each bite was loaded with chicken, vegetables and rice to satisfy appetites and fill bellies with warmth!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
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Instant Pot Chicken Vegetable Soup with Rice is a hearty soup loaded with chunks of chicken, vegetables and some long grain white rice. *This recipe was tested in an 8 quart Instant Pot Duo.Instant Pot Chicken Vegetable Soup with Rice
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
10 Serving Size:
1
Amount Per Serving: Calories: 275Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 832mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 32g
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