Instant Pot Chicken and Rice Soup is one of my favorite quick and easy dinners to throw together for those hectic fall and winter evenings. It is super flavorful, with just a touch of red bell pepper for some extra kick.
Instant Pot Chicken and Rice Soup
Nothing is easier than this soup. For reals. And if the news and the weather is any indication, most of you out there might do well by this soup. It seems like have of my facebook feed is full of sniffly noses, fevers, or blizzard-like conditions. In March. I feel for you all.
We just had a rare March 70+ degree day in the Pacific Northwest, but now we’re back to rain and 40’s and 50’s and I also could use a big batch of this easy, comforting chicken soup.
Utilizing the Instant Pot just makes things a WHOLE lot faster. I stupid love this thing, no matter how bad I want it to just be a fad – I COOK MORE OFTEN with this thing in the house. It is really the busy person’s best friend.
If you need more awesome Instant Pot ideas, here is a link to all of my Instant Pot Recipes.
If you have kids, or a job and a life, or just a life (let’s get real), you are probably busy. Sometimes I start to feel a little sorry for myself and the general level of “busy” that I am, but really? I think most people are busy.
I’ve taken to writing SLOW on my wrist in sharpie some days just to remind myself to not rush through every single part of my day because HELLLLLLOOOOOOO anxiety my old friend, I HATE TO SEE YOU HERE AGAIN, and being in a hurry and feeling flustered doesn’t help that (or my Mom Guilt, gah) at all.
I KNOW. It doesn’t look like much. But OH…it is EVERYTHING when you need something hot and cozy.
- 3 quarts chicken stock
- 4 cups cooked diced chicken
- 3 cups sliced carrots
- 1/2 cup diced red bell pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoon parsley
- 1 bay leaf
- 1 1/2 teaspoons oregano
- 1 cup basmati rice
- Place all of the ingredients into the Instant Pot, close the lid, move the vent to the sealed position, and set to manual high pressure for 5 minutes.
- Let the pressure release naturally for 15 minutes, vent any remaining pressure until the pin drops, and open and serve!
Amount Per Serving: Calories: 367 Saturated Fat: 3g Cholesterol: 53mg Sodium: 592mg Carbohydrates: 38g Fiber: 2g Sugar: 9g Protein: 21g