Instant Pot Chicken And Rice Soup Food
INSTANT POT® CHICKEN AND RICE SOUP
Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.
Provided by Allrecipes Magazine
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid.
- Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.
- Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 36.9 g, Cholesterol 100.5 mg, Fat 8.2 g, Fiber 5.2 g, Protein 40 g, SaturatedFat 3.5 g, Sodium 511.7 mg, Sugar 7.8 g
INSTANT POT CREAMY CHICKEN AND RICE SOUP RECIPE
This Instant Pot Creamy Chicken and Rice Soup takes minutes to throw together and is the most cozy soup for those chilly months!
Provided by Kendra Murdock
Categories Main Course
Time 33m
Number Of Ingredients 16
Steps:
- Place inner pot inside your Instant Pot.
- Mix together broth and rice inside pot.
- Add in chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt and pepper. Close and lock the lid.
- Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 18 minutes.
- When cooking ends, let the pressure release naturally for 10 minutes. Then carefully turn the valve to VENTING to release the rest of the pressure. Remove the lid.
- In a small bowl, mix half-and-half and cornstarch together. Add mixture to pot along with peas, and stir.
- Select SAUTE function and continue to cook soup, stirring constantly. Let the soup cook until it's thickened and bubbly (about 2 to 3 minutes).
Nutrition Facts : Calories 366 kcal, Carbohydrate 32 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 616 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP
We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 1690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
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