Instant Pot Chicken Rice Soup
Instant Pot chicken and rice soup is fast and filling. You can make it just about any time you want soup, or you can make it ahead for an easy dinner whenever you want it.
Prep Time: 5 minutes minutes
Cook Time: 7 minutes minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Rice Soup
Servings: 8 people
Calories: 222kcal
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 pound chicken breasts Cut into bite-sized pieces
- 2 tablespoons poultry seasoning
- 1 bay leaf
- 1/2 teaspoon salt and pepper
- 16 ounces miremoix mix Equal parts diced carrots, onions, and celery.
- 1 cup white or brown rice
- 6 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 cup kale leaves
Pour the olive oil into the inner pot of the Instant Pot.
Add in the garlic, chicken breast, seasonings, and mirepoix.
Saute the mixture, stirring occassionally, until the veggies soften and the chicken becomes golden brown.
Add in the rice and pour in the chicken broth.
Put the lid on the Instant Pot, set it to pressure cook for 6 minutes, and do a quick release when the timer goes off.
Carefully remove the lid and turn the Instant Pot on saute mode.
Mix in the lemon juice and the kale, stirring to combine.
Serve the chicken and rice soup with your favorite breads.
Serving: 1cup | Calories: 222kcal | Carbohydrates: 27g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 908mg | Potassium: 480mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9784IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg