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Creamy instant pot chicken and rice soup in a white bowl topped with parsley and cracked pepper
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Instant Pot Chicken and Rice Soup
Prep Time
5 mins
Cook Time
23 mins
Total Time
28 mins
 
Course: Main Course, Soup
Cuisine: Dairy-free, Gluten-free
Servings: 6 servings
Author: anaankeny.com
Ingredients
  • 2 chicken breasts ~ 2lbs
  • 1 32 oz box chicken broth
  • 1 1/2 cup diced yellow and orange peppers
  • 3 tsp Redmond Seasoning Salt Blend
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Instructions

  1. Place the trivet in the Instant Pot with one cup of water in the bottom. Place the frozen chicken breasts on the trivet, place the lid securely on, and turn the valve to the sealing position.

  2. Press the 'pressure cook' button and manually adjust the time using the +/- button to 18 minutes. Let cook.

  3. Turn the valve to release the pressure (caution, this will be hot!), then remove the lid. Remove the trivet and pour out the excess water.

  4. Remove the chicken from the Instant Pot and place it on a cutting board and shred using two forks. If the chicken is not cooked all the way through, press the 'saute' button and manually adjust the time to 5 minutes. Begin shredding the chicken with two forks while it finishes cooking.

  5. Add the shredded chicken, chicken broth, rice, and seasonings to the Instant Pot. Stir. Place the lid securely on, turn the valve to the sealing position, and press the 'rice' button.

  6. Let cook. Turn the valve to release the pressure (caution, this will be hot!), remove the lid, stir, then serve.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat the soup, add the amount you need to be reheated to a saucepan, add a small amount of water (1/4 cup to 1 cup of soup) and heat over medium-low heat.  Stir to mix in the water.  The rice will absorb all liquid while it's in the fridge, so adding a little water to reheat it will get it back to the right consistency.