Instant Pot Chicken and Rice Soup

There is nothing better than a creamy and comforting soup on a chilly fall day. This Chicken and Rice Soup is loaded with veggies, completely dairy-free, and will leave you feeling nice and cozy. It’s sure to become a new family favorite!  

There is nothing better than a creamy and comforting soup on a chilly fall day. This Chicken and Rice Soup is loaded with veggies, completely dairy-free, and will leave you feeling nice and cozy. It’s sure to become a new family favorite!  

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Instant Pot Chicken and Rice Soup
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Turn Instant Pot on, using the brown/sauté setting. Add olive oil.
  2. Sauté the onion and garlic until soft and translucent, about 3-5 minutes. Turn off Instant Pot.
  3. Add all ingredients EXCEPT the peas, carrots, and kale. Mix well.
  4. Set the Instant Pot to Manual mode for 15 minutes on HIGH pressure.
  5. After the timer goes off, perform a quick pressure release. Set Instant Pot to Keep Warm.
  6. Remove the chicken.
  7. Then add the vegetables (peas, carrots, kale) and mix. (The veggies will cook while you are shredding the chicken).
  8. Shred the chicken and return to the pot. Mix well.
  9. Serve!
Recipe Notes

Sara is a stay at home mom and content creator/recipe developer behind Imperfectly Balanced Sara. She creates easy, healthy, and delicious recipes the whole family will love (with a few treats thrown in for good measure). When she’s not creating delicious recipes, you can find her chasing her kiddos around or in a rare moment, reading a book!

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