The other day, I decided I wanted a "dump and cook" chicken soup that could be done in the Instant Pot™. My wife suggested chicken and rice, which was a great idea, since rice normally cooks great under pressure (and in no time at all).
I'll admit the first attempt wasn't perfect. For reasons I can't explain, I decided to let it release pressure naturally, even though I know very well that rice is a quick-release ingredient. I also added way too much rice. The result was mushy and thick, but nonetheless delicious.
The recipe below makes corrections for those two mistakes. I haven't actually tested it yet, so I present it with caution, but I'm pretty sure it'll work just fine.
Instant Pot™ Chicken and Rice SoupNote: This recipe uses white rice. It can be done with brown rice, but the cooking time would need to be longer (about 20-25 minutes).
4 cups low-sodium chicken broth
1 cup water
1 pound of boneless skinless chicken
1/2 cup of white long-grain or jasmine rice
1 large onion
3/4 pound of carrots
2 large ribs of celery
salt and pepper
- Wash, peel, and cut all ingredients into spoon-sized chunks.
- Switch the cooker to saute on high and heat 2 tablespoons of olive oil in the bottom of the pot. Saute the vegetables with a pinch of salt until they begin to soften.
- Add the chicken to the pot, stirring. Season with salt and pepper.
- Add the rice, stirring, followed by the liquid. Make sure all the rice is scraped off the sides and submerged into the liquid.
- Place the lid on the cooker. Switch to pressure cooking high pressure and set the timer for 6 minutes.
- As soon as the cooking cycle completes, perform a quick pressure release.
- Open the pot carefully, letting steam flow away from you. Stir the soup and give it a taste. Adjust seasoning and serve hot with nice crusty bread or cheesy toast.
Instant Pot™ is a trademark that I use and mention without permission from the trademark owner. Most of my Instant Pot™ recipes can be made in any similar multi-cooker or a stove-top pressure cooker, provided it can handle the settings described in the recipe (typically, high pressure for a designated amount of time plus saute/browning).