Chicken and Rice Soup in the Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery
- 2 cups cooked chicken
- 8 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- 1 tablespoon herbs de provence
- 1 cups rice I used jasmine rice
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup fresh parsley chopped
Method
- Chop cooked chicken into small bite sized pieces, and set aside. Use light or dark meat, whichever you prefer (I used both).
- Set the Instant Pot to Sauté mode, and add the olive oil. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Add in the carrots and onion and cook for 3 minutes more.
- Add the cooked chicken, vegetable stock, bay leaves, herbs de Provence, uncooked rice, salt, and pepper. Set Instant Pot to 'Pressure Cook/Manual Mode' for 10 minutes.
- Once the timer has finished, allow the soup to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!
Nutrition
Calories264kcalCarbohydrates32gProtein15gFat8gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol35mgSodium60mgPotassium316mgFiber2gSugar4gVitamin A3872IUVitamin C11mgCalcium55mgIron2mg