Cozy Instant Pot Chicken and Brown Rice Soup
Extra cozy and healthy chicken and brown rice soup all cooked up in the Instant Pot! Made with juicy chicken, tender vegetables, flavorful brown rice, delicious seasoning, and a touch of creaminess. It's easy to make and only requires 10 minutes of prep time, then let the Instant Pot do all the work. Finish with fresh lemon juice and serve with crusty bread for dipping!
Servings: 6 servings
Calories: 398kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 large carrots peeled and diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 can full fat coconut milk (or 1 ¾ cups heavy cream or half and half)
- ½ tablespoon balsamic vinegar
- 1 pound chicken breasts (2-3 breasts or boneless skinless chicken thighs)
- 1 cup long grain brown rice uncooked
- 2 teaspoons poultry seasoning
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon juiced (about 2-3 tablespoons)
- parmesan cheese for serving, optional
- easy no-knead crusty bread for serving, optional
Instructions
- Turn the Instant Pot on to the sauté feature. Add the olive oil, onion, carrot, and celery. Sauté the vegetables, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and continue to sauté another minute.
- Add the chicken broth, coconut milk, balsamic vinegar, chicken breasts, rice, poultry seasoning, Italian seasoning, nutmeg, salt and pepper. Stir to combine.
- Lock the lid on and set the valve to seal. Set to cook on high pressure for 15 minutes. When the cooking time is up, allow the pressure to naturally release for 10 minutes, then quick release.
- Remove the chicken to a plate or cutting board and shred. Add the chicken back to the soup along with the lemon juice. Serve with parmesan cheese and my easy no-knead crusty bread for dipping!
Notes
- Chicken breasts. If preferred, feel free to use boneless, skinless chicken thighs. There's no need to adjust the cooking time.
- Long grain brown rice. Long grain brown rice works great for this recipe because it takes awhile to cook, about 40 minutes on the stove. The chicken and brown rice cook up perfectly together in the Instant Pot. I don't recommend using long grain white rice because it cooks up in half the time, so it may end up mushy. Alternatively, if you don't have long grain brown rice, you can cook your rice on the stove, separately, according to package directions, then add it to the soup once it's finished cooking. Reduce the broth in the soup by 2 cups.
- Coconut milk. I like the light creaminess that the coconut milk adds. It does not make the soup taste like coconut. But, you can substitute heavy cream or half and half. You could also skip the cream altogether and just use more chicken broth!
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 36g | Protein: 22g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1394mg | Potassium: 756mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8072IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 4mg
