This Instant Pot Chicken and Rice Soup is the best comfort food dish. It's creamy, healthy and really easy to make! This delicious soup is the perfect family meal for chilly nights. See the recipe card below for the remaining ingredients and quantities. 2. Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth. Top with bay leaves, rosemary and thyme. Close the lid on the Instant Pot, set the vent to the sealing position and pressure cook on high pressure for 20 minutes. 3. Release the pressure. Remove the chicken thighs and shred the chicken with two forks. Add the shredded chicken back to the pot with the half and half, cooked rice and slurry mixture. 4. Set the Instant Pot to sauté and bring the soup to a simmer. Once the soup starts simmering, hit cancel. Serve and enjoy! Recipe FAQsHow do you keep rice from getting mushy in soup? I recommend adding cooked rice to soup rather than uncooked rice. It should be added at the end and the soup should be simmered just long enough to warm up the rice. Can I use leftover chicken or rotisserie chicken? Yes- this is the perfect way to use leftovers. I recommend cutting down on the pressure cooking time by about 10 minutes and adding the cooked chicken at the end with the rice. You will need about 3 cups of cooked chicken. Can I make this chicken soup on the stovetop? Absolutely! Begin by cooking the veggies in olive oil in a large pot. Add in the chicken thighs, broth, salt, bay leaves, rosemary and thyme. Cover and simmer for about 25 minutes. Shred the chicken thighs and add them back in with the remaining ingredients. Stir and let simmer for about 2 minutes. Turn off the heat and serve. If you want to make it in the slow cooker, be sure to cook the veggies and then slow cook on low for 6 hours. Add the rice, slurry mix and cream at the end. Top Tips
Comforting Soup Recipes
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Serving: 1Serving | Calories: 505.9kcal | Carbohydrates: 68.85g | Protein: 29.53g | Fat: 11.86g | Saturated Fat: 2.29g | Polyunsaturated Fat: 2.34g | Monounsaturated Fat: 5.86g | Trans Fat: 0.02g | Cholesterol: 110.08mg | Sodium: 767.25mg | Potassium: 627.25mg | Fiber: 4.25g | Sugar: 2.97g | Vitamin A: 3434.96IU | Vitamin C: 2.93mg | Calcium: 37.29mg | Iron: 2.33mg Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. Let me know how this recipe turned out! Leave a comment Reader InteractionsDo you cook rice first before adding to soup?Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!
How can I add rice to soup without it getting mushy?To keep the rice from getting mushy in soup, it's best to add cooked rice at the very end. Simmer just long enough to warm the rice through. We like classic long-grain white rice, but any variety of cooked rice will work in this soup. Try brown rice or wild rice for a heartier, nuttier taste and texture.
Can you pressure cook heavy cream?Heavy cream can be used as well in moderation as it's high-fat content will not curdle when pressure cooked--but beware, it can still cause a burn notice if not used in with another type of thin liquid such as water or stock.
How do I make soup in the instant pot?Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.
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