Instant Pot Creamy Chicken and Rice Soup Recipe
Our Instant Pot Creamy Chicken and Rice Soup takes minutes to throw together for a delicious, cozy meal, ideal for chilly months.
Serving6 people
Ingredients
- 3 cups low-sodium chicken broth
- ½ cup uncooked brown rice
- 2 pounds chicken breast tenderloins, cut into bite size pieces
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 ½ cups corn kernels, frozen
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ground pepper, to taste
- ¾ cup half-and-half
- 1 Tablespoon cornstarch
- ¾ cup frozen peas
Instructions
- 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).
Notes
You can use canned corn instead of frozen corn. Just drain and rinse corn kernels before adding them to the Instant Pot.
Nutrition
Calories: 366 kcal · Carbohydrates: 32 g · Protein: 39 g · Fat: 9 g · Saturated Fat: 3 g · Cholesterol: 108 mg · Sodium: 616 mg · Potassium: 977 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 5427 IU · Vitamin C: 13 mg · Calcium: 75 mg · Iron: 2 mg