CHICKEN AND RICE

DUMP-AND-START INSTANT POT

My family is partial to chicken and rice soup over chicken noodle soup, and the Instant Pot gave us a way to make it more easily and hands-off than ever.

Just like all the other easy and delicious recipes in my new cookbook, this Instant Pot chicken soup with rice is prepped and cooked completely in 30 minutes from start to finish.

DUMP-AND-START INSTANT POT CHICKEN AND RICE SOUP

INGREDIENTS

– Chicken stock – Water – Chicken breast, drained – Carrots – Celery – White rice – Onion – Salt

STEP 1

Pour the chicken stock and water into the pot. Add the canned chicken, carrots, celery, rice, onion, salt, thyme, pepper, and garlic powder to the pot and stir.

STEP 2

Close the lid and set the cooking time to 3 minutes at high/normal pressure. It will take 16 minutes to reach pressure.

STEP 3

Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.

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