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Pressure Cooker Chicken And Rice Soup Recipe

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Pressure Cooker Chicken and Wild Rice Soup
Pressure Cooker Chicken and Wild Rice Soup from glutenfreepressurecooker.com

Description

This pressure cooker chicken and rice soup recipe is the perfect comfort food for chilly nights. It’s packed with chicken, vegetables, and rice, cooked to perfection in a fraction of the time it would take on the stovetop. This soup is healthy, hearty, and easy to make.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is around 20 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup uncooked brown rice
  • 1 bay leaf
  • 1/4 cup chopped parsley

Equipment

  • Pressure cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn the pressure cooker on sauté mode and heat the olive oil.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Add the onion, garlic, celery, and carrots and cook for another 5 minutes.
  4. Stir in the thyme, salt, and black pepper.
  5. Add the chicken broth, rice, and bay leaf.
  6. Close the pressure cooker and set the timer for 10 minutes on high pressure.
  7. Once the timer goes off, let the pressure release naturally for 5 minutes, then release any remaining pressure manually.
  8. Open the pressure cooker and stir in the parsley.
  9. Taste and adjust the seasoning if necessary.
  10. Serve hot and enjoy!

Notes

  • If you prefer a thicker soup, you can add an extra 1/4 cup of rice.
  • If you like your soup spicy, you can add a pinch of red pepper flakes.
  • You can use white rice instead of brown rice, but reduce the cooking time to 8 minutes.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 5g
  • Saturated fat: 1g
  • Cholesterol: 45mg
  • Sodium: 900mg
  • Total carbohydrates: 19g
  • Dietary fiber: 2g
  • Sugar: 2g
  • Protein: 20g

Recipes FAQ

What can I substitute for chicken in this recipe?

You can use turkey or tofu instead of chicken.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before freezing and thaw it in the refrigerator before reheating.

Can I use white rice instead of brown rice?

Yes, you can use white rice, but reduce the cooking time to 8 minutes.

Recipe Tips

  • Make sure to brown the chicken well to develop flavor.
  • Don’t skip the bay leaf – it adds a lot of depth to the soup.
  • Let the pressure release naturally for 5 minutes before manually releasing any remaining pressure to avoid splatters.
  • Stir in the parsley at the end to preserve its fresh flavor.

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