Instant Pot Chicken and Rice Soup

Gluten-free chicken and brown rice soup cooked in the Instant Pot with fresh and frozen vegetables. This Allrecipes Magazine recipe is based on the Crustless and Gluten-Free Instant Pot Chicken Pot Pie from Jane Cooks It Up. Garnish with lemon wedges and fresh dill sprigs.


Soups, Stews and Chili Recipes · Soup Recipes · Chicken Soup Recipes · Chicken and Rice Soup Recipes


Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Additional Time: 15 mins
Servings: 4

Ingredients

Ingredients List

  • 1 ½ cups low-sodium chicken broth

  • ⅓ cup brown rice

  • 1 ½ pounds chicken breast tenderloins, cubed

  • 1 large onion, diced

  • 1 ½ cups diced carrot

  • 1 ½ cups diced celery

  • 1 cup frozen corn kernels

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon poultry seasoning

  • ½ teaspoon dried thyme

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ cup half-and-half

  • 2 teaspoons cornstarch

  • ½ cup frozen peas


Directions

  1. Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid.

  3. Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.


Nutrition Facts (per serving)

Nutrition Facts
380 Calories
8g Fat
37g Carbs
40g Protein


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