Pressure-Cooker Homemade Chicken and Rice Soup

  Lunch

We loved this Homemade Chicken and Rice Soup by Kevin Bruckerhoff of Columbia, Missouri, and thought it would make a great pressure-cooker recipe. It doesn't disappoint! Pair your Instant Pot chicken and rice soup with fresh rolls and a simple salad.

Pressure-Cooker Homemade Chicken and Rice Soup

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TOTAL TIME: Prep: 10 min. Cook: 5 min.
YIELD: 10 servings (2-1/2 quarts).

Ingredients

  • 3 quarts chicken broth or water
  • 4 bone-in chicken breast halves (about 3 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon chicken bouillon granules
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup uncooked long grain rice
  • Minced fresh parsley, optional

Instructions

  • 1. In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes; quick-release pressure.
  • 2. 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

1 cup: 223 calories, 7g fat (2g saturated fat), 72mg cholesterol, 1690mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 26g protein.

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