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Instant Pot Pesto Chicken Rice Soup


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5 from 3 reviews

  • Author: 365 Days of Slow Cooking
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 6 servings 1x

Description

A flavorful soup with tender bites of chicken, chewy brown rice and flavorful basil pesto made in minutes in your pressure cooker


Ingredients

Units Scale
  • 3 cups chicken broth (or 3 cups water with chicken bouillon)
  • 2 carrots, sliced into quarter inch rounds
  • 2 ribs of celery, sliced into quarter into pieces
  • 1 medium onion, diced
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3 frozen boneless, skinless chicken thighs
  • 3/4 cup brown rice
  • 1 1/2 cups milk or half and half, warmed
  • 1/2 cup basil pesto

Instructions

  1. Turn Instant Pot to saute to warm up while you add ingredient to pot. Add broth, carrots, celery, onions, oregano, garlic powder, chicken and brown rice to the Instant Pot.
  2. Secure the lid and turn valve to sealing. Turn off the saute function, press manual and enter 22 minutes.
  3. Once the 22 minutes is up the pressure cooker will beep. Let it sit for 10 minutes. Then turn the valve to venting. Remove the lid and cut the chicken into bite size pieces, stir in warmed milk or half and half if you want it more creamy. Make sure that it’s warmed up or else the soup will curdle. Stir in the pesto.
  4. Ladle into bowl and serve.

Notes

I used my 6 quart Instant Pot for this recipe.

My IP took 6 minutes to come to pressure, 22 minutes to cook and then 10 minutes to release the pressure.