Instant Pot Chicken and Rice Soup
why make this recipe
Instant Pot Chicken and Rice Soup is a comforting, heartwarming dish that is perfect for any time of year. This recipe is not only simple to prepare but it’s also packed with flavors and nutrients. The use of an Instant Pot means you can have a delicious meal ready in no time, making it ideal for busy weeknights. With tender chunks of chicken, a medley of vegetables, and hearty rice swimming in rich broth, it’s a delightful dish that warms the soul.
how to make Instant Pot Chicken and Rice Soup
Ingredients
- 1 tbsp avocado oil (or olive oil)
- 1 medium onion (diced)
- 3 carrots (chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 tbsp flour
- 4 cups low sodium chicken broth
- 1 cup wild rice
- 1 cup frozen corn
- 2 tsp fresh thyme leaves
- 1 tsp dried sage
- 2 tsp dried basil
- ¼ tsp salt
- 1 lb chicken thighs (boneless & skinless)
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
Directions
- In your 6qt Instant Pot or larger, press the "saute" button and heat the oil on high. Add the onion, carrots, celery, and garlic, cooking for 4-5 minutes until softened.
- Stir in the flour and cook for about 30 seconds.
- Add the chicken broth and deglaze the pot, scraping up any brown bits.
- Press "cancel", then add the wild rice, corn, thyme, sage, basil, and salt. Stir until well combined.
- Nestle the chicken thighs into the pot, ensuring they are covered in the liquid.
- Close the lid and set the venting knob to "sealing". Pressure cook for 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
- After 12 minutes of cooking, allow the Instant Pot to sit untouched for 5 minutes (natural release). After 5 minutes, release the pressure using the venting knob.
- When the pin drops, open the lid and remove the chicken. Cut or shred the chicken, then return it to the Instant Pot.
- Add the heavy cream and parmesan cheese, stirring until the cheese is melted and everything is combined. Serve!
how to serve Instant Pot Chicken and Rice Soup
Serve this comforting soup hot in bowls, garnished with additional fresh herbs if desired. It pairs well with crusty bread or a simple side salad for a complete meal. This soup can also be dressed up with a sprinkle of more parmesan cheese or a squeeze of lemon juice for added zest.
how to store Instant Pot Chicken and Rice Soup
To store leftover soup, let it cool completely and transfer it to an airtight container. Refrigerate for up to 4 days. For longer storage, consider freezing the soup. It can be kept in the freezer for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator and reheat on the stove or in the microwave.
tips to make Instant Pot Chicken and Rice Soup
- For added flavor, consider using homemade chicken broth instead of store-bought.
- If you want a thicker soup, you can add a slurry made with cornstarch and water during the final steps.
- Feel free to add other vegetables like peas or green beans for extra nutrition.
- If you like a little heat, add a pinch of red pepper flakes for a spicy kick!
variation
You can easily customize this recipe to your liking. Substitute the wild rice with white or brown rice, or even quinoa for a different texture. Swap out the chicken thighs with chicken breast if you prefer a leaner meat option. You can also make it vegetarian by omitting the chicken and using vegetable broth along with your favorite vegetables and legumes for protein.
FAQs
1. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs in this recipe. Just increase the pressure cooking time by about 5 minutes.
2. Can I make this soup in advance?
Absolutely! This soup can be made in advance and stored in the refrigerator or freezer, making it a great option for meal prep.
3. How can I adjust the flavor of the soup?
You can adjust the flavor by adding more herbs, spices, or even a splash of lemon juice or hot sauce for extra zest. Consider sautéing the garlic until fragrant for added depth before adding the other ingredients.
Instant Pot Chicken and Rice Soup
Ingredients
For the soup
- 1 tablespoon avocado oil (or olive oil)
- 1 medium onion (diced)
- 3 carrots (chopped)
- 3 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon flour
- 4 cups low sodium chicken broth
- 1 cup wild rice
- 1 cup frozen corn
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried sage
- 2 teaspoons dried basil
- ¼ teaspoon salt
- 1 pound chicken thighs (boneless & skinless)
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
Instructions
Preparation
- In your 6qt Instant Pot or larger, press the "saute" button and heat the oil on high.
- Add the onion, carrots, celery, and garlic, cooking for 4-5 minutes until softened.
- Stir in the flour and cook for about 30 seconds.
- Add the chicken broth and deglaze the pot, scraping up any brown bits.
- Press "cancel", then add the wild rice, corn, thyme, sage, basil, and salt. Stir until well combined.
- Nestle the chicken thighs into the pot, ensuring they are covered in the liquid.
- Close the lid and set the venting knob to "sealing". Pressure cook for 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
- After 12 minutes of cooking, allow the Instant Pot to sit untouched for 5 minutes (natural release).
- After 5 minutes, release the pressure using the venting knob.
- When the pin drops, open the lid and remove the chicken. Cut or shred the chicken, then return it to the Instant Pot.
- Add the heavy cream and parmesan cheese, stirring until the cheese is melted and everything is combined. Serve!
