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  • Total Time

    Prep: 10 min. Cook: 5 min.

  • Makes

    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
  • Directions

  • 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.
  • With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size 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.
  • Instant Pot Chicken and Rice Soup Tips

    Can you make Instant Pot chicken rice soup with frozen chicken?

    Can you add uncooked rice to chicken soup in an Instant Pot?

    Can I use brown rice instead of white in Instant Pot chicken rice soup?

    Nutrition Facts

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