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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Chicken and Rice Soup Recipe

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This recipe for Instant Pot Chicken and Rice Soup is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c reduced sodium chicken broth
1/3 c brown rice
1 1/2 lb chicken breast tenderloin, cubed
1 large onion, diced ( 2 cups)
1 1/2 c diced carrot
1 1/2 c diced celery
1 c frozen corn kernels
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/2 c half and half
2 tsp cornstarch
1/2 c frozen peas
Fresh lemon wedges and fresh dill weed sprigs
Directions:
Directions:
1. Stir together broth and rice in Instant Pot until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt and pepper. Close and lock lid. Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure naturally for about 10 minutes. Carefully release remaining pressure using the quick release valve. Remove lid.
3. 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.
Garnish with lemon wedges and dill sprigs.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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