Instant Pot Chicken Soup
Serves
8
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
2 tbsp butter, unsalted
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 tbsp fresh parsley chopped
1 chicken bouillon cube
2 pt (950 ml) chicken broth
2 lbs (900 g) skinless, boneless chicken thighs
2 pt (950 ml) water
3.5 oz (100 g) white basmati rice
lemon wedges, to serve
2 tbsp parsley, chopped
2 tbsp green onions, sliced
Nutrition
(Per Serving)
Calories
230
Fats
8 g
Protein
24 g
Carbs
14 g
Instructions
- Turn your Instant Pot to "sauté". Add the butter, onion, carrots, and celery, and sauté for 3 minutes until translucent. Season with salt and pepper, then add the thyme, oregano, parsley, and chicken cube and stir.
- Now add in the chicken broth, chicken thighs, water, and rice. Close the lid and set the Instant Pot to high pressure for 7 minutes.
- Once the Instant Pot cycle is complete, allow it to naturally release which should take about 10 minutes. Carefully unlock and remove the lid from the Instant Pot.
- Remove the chicken and shred with two forks, then add back to the pot and mix together.
- Serve the soup with lemon wedges and a garnish of parsley and green onions.