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Bowl of instant pot chicken and brown rice soup with carrots, celery, and fresh herbs

Instant Pot Chicken and Brown Rice Soup

A hearty and healthy soup made with chicken, brown rice, and vegetables, cooked quickly in an Instant Pot.
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Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes
Portions: 4 bowls
Type de plat: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Soup
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts
  • 1 cup brown rice, uncooked
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Instant Pot
  • Cutting board
  • Chef's knife

Method
 

  1. Set the Instant Pot to sauté mode. Add olive oil, onion, carrots, and celery. Cook for 3-4 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Place chicken breasts on top of the vegetables. Add brown rice, chicken broth, thyme, salt, and pepper.
  4. Close the lid and set the Instant Pot to manual high pressure for 25 minutes.
  5. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
  6. Remove chicken and shred it with two forks. Return shredded chicken to the pot and stir.
  7. Serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtéines: 28gFat: 8gLipides saturés: 1.5gCholéstérol: 70mgSodium: 900mgPotassium: 600mgFibre: 3gSucre: 4gVitamine A: 120IUVitamine C: 10mgCalcium: 50mgFer: 2mg

Notes

For a thicker soup, let it sit for 5-10 minutes after cooking. You can also add chopped parsley for garnish.

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