Best-Ever Instant Pot Chicken and Rice Soup
READY IN: 14mins
1lbboneless skinless chicken breast
1⁄4 teaspoonblack pepper
3⁄4 teaspoonitalian seasoning or 3/4teaspoondried thyme
1⁄2 cuplong-grain white rice
2 1⁄2 cupslow sodium chicken broth or 2 1/2cupschicken stock
2 1⁄3 cupswater
Serving Size: 1 (498) g
Servings Per Recipe:4
Calories from Fat 67 g 23 %
Total Fat 7.5 g 11 %
Saturated Fat 1.4 g 7 %
Cholesterol 72.6 mg 24 %
Sodium 510.7 mg 21 %
Total Carbohydrate26 g 8 %
Dietary Fiber 1.8 g 7 %
Sugars 2.8 g 11 %
Protein 29.5 g 58 %
Start by cutting the chicken breast into bite size pieces.Chop onion, carrots, and celery.
Make sure the stainless steel insert is in your Instant Pot.Press suate setting and let heat up for 2 minutes.When the chicken starts to turn white, add seasoning.Cook until chicken is almost cooked.Press cancel/off button.
Add rice and stir well.Add liquids and stir.Close lid, set valve to sealing position.Make sure the instant pot is set to cook on high pressure.Press the manual or pressure cook button.Set timer to 4 minutes.It will take about 7 minutes for the instant pot to come to pressure.
When the timer is done, let the pressure release naturally for five minutes.Then flip the valve to venting position to release remaining pressure.
Open the lid carefully away from your face.Stir.Serve with chopped parsley.
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