A broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.
- 8 cups chicken broth (or 8 cups water and 8 tsp better than bouillon chicken base)
- 3 boneless, skinless chicken breasts (frozen is okay)
- 1 cup uncooked brown rice
- 1 onion, diced
- 3 large carrots, cut into half inch pieces
- 3 celery ribs, cut into half inch pieces
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 bay leaf
- 1 1/2 tsp salt
- 2 Tbsp butter
- Turn your Instant to the saute setting and add in your chicken broth. The saute setting will start heating up the broth and help the pot come to pressure quicker.
- Add in the rest of the ingredients. Turn off the saute setting.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. If liquid comes out of the valve move it back to sealing and wait a few more minutes and then try again. Remove the lid.
- Discard the bay leaf. Shred the chicken or cut it into pieces. Stir the soup.
- Ladle into bowls and serve.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from Favorite Family Recipes
This recipe can be gluten free. Just check the chicken broth to be sure it does not contain gluten.
I like heating up the broth in the pot using the saute setting while I prep the onions, carrots and celery. That helps the pot come to pressure quicker. A full pot like this one will take a while to come to pressure. It also takes a while to release all the pressure.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Serving Size: 1/8 of the recipe
- Calories: 294
- Sugar: 3 g
- Sodium: 877 mg
- Fat: 8 g
- Carbohydrates: 23 g
- Protein: 32 g
Keywords: instant pot