Instant Pot Chicken Rice Soup
This Chicken Rice Soup is made using Gary’s QuickSteak Chicken Breast!
Instant Pot Chicken Rice Soup
Ingredients
- 1 12 oz. package Gary’s QuickSteak Chicken
- 1 Tbsp oil
- 1/2 Onion, diced
- 2 Carrots, thinly sliced
- 2 Celery stalks, thin sliced
- 6 C Chicken Broth
- 1/2 C White Rice, long grain
- 1 Tbsp fresh Ginger, finely chopped
- 4 cloves Garlic, finely chopped
- 1 tsp ground Turmeric
- 1 tsp dried Rosemary, crushed, or 1 tbsp fresh Rosemary, chopped
- 1 tsp dried Thyme, crushed, or 1 tbsp fresh Thyme, chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2/3 C frozen Peas (Optional)
- Fresh parsley or herbs, chopped (Optional)
Instructions
- Remove QuickSteak Chicken from package and set aside. Prepare onion, carrots, celery, garlic and ginger.
- Set Instant Pot to sauté setting, add oil to stainless steel insert, allow to heat 2 to 3 minutes.
- Dump in chopped vegetables, sauté 3 to 4 minutes.
- Add grated garlic, ginger, thyme, rosemary, turmeric, salt and pepper.
- Add chicken broth and rice, stir.
- Break apart chicken into three pieces, drop into broth mixture.
- Close the lid, set valve to sealing position. Make sure the Instant Pot is set to HIGH pressure.
- Press the pressure cook button.
- Set timer to 5 minutes, it will take about 7 minutes for the Instant Pot to come to pressure.
- When timer is done let the pressure release naturally for 5 minutes, then flip the valve to venting position to release remaining pressure.
- Open lid carefully, remove chicken patties and shred on board with two forks, add chicken back to Instant Pot.
- Add peas, if using and stir. Garnish with chopped parsley or herbs.
