Chicken Rice Soup
By :Campbell's®
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Our recipe for Instant Pot® Chicken Rice Soup lets you whip up a flavorful, comforting soup in no time at all. All you need are 5 ingredients that you add to your Instant Pot®. Chicken, veggies and rice cook together in the flavorful chicken broth in the Instant Pot®, which locks in flavor and moisture. This soup cooks in under 30 minutes making it perfect for any night of the week. Learn how to make chicken rice soup and try this recipe today!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1/2 cup long grain white rice uncooked
  • 4 cups Swanson® Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1/2 cup long grain white rice uncooked
  • 4 cups Swanson® Chicken Broth
instant pot soup, instant pot chicken soup recipe, instant pot recipe, instant pot chicken rice soup
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Season the chicken with salt and pepper. Add the carrot, celery, chicken, rice and broth to a 6 quart Instant Pot®.
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
Recipe Notes

Nutrition Values Per Serving : Calories 149, Total fat 1.2 g, Saturated fat 0.2 g, Cholesterol 29 mg, Sodium 897 mg, Total carbohydrate 21.2 g, Dietary fiber 0.9 g, Protein 11.5 g, Vitamin A 289 %DV, Vitamin C 1 %DV, Calcium 3 %DV, Iron 8 %DV

*Manual and Pressure Cook buttons are interchangeable

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