Chicken and Rice Soup Pressure Cooker Recipe
A hearty, flavorful pressure cooker chicken and rice soup made with tender chicken, perfectly cooked rice, and cozy herbs. Quick, easy, and perfect for chilly days.
Equipment
- 1 Soup pot large
Ingredients
Main ingredients
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 small yellow onion diced
- ½ cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 6.5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce optional
- 1 ¼ lb bone-in chicken breast can substitute cooked chicken
- ¾ cup white long grain rice uncooked or 2 ¼ cups cooked rice
- fresh parsley to garnish
Instructions
Instructions
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery and soften for 4 minutes.
- Add garlic and cook for 1 more minute.
- Add seasonings, soy sauce, hot sauce, chicken, and 5 cups of chicken broth.
- Bring to a gentle simmer, cover partially, and cook chicken for 15-20 minutes until cooked through.
- Remove chicken, shred with two forks, and return it to the soup.
- Meanwhile, cook rice separately in 1½ cups chicken broth: bring to boil, reduce to simmer, cover and cook for 15 minutes. Let sit for 10 minutes off heat.
- Season soup to taste with salt or more herbs if needed.
- To serve: add rice to bowls, pour soup over, and garnish with fresh parsley.
- If using a pressure cooker method, cook at high pressure for 10 minutes, natural release for 10. Add rice at the end.
Notes
Store leftovers in the fridge separately for up to 4 days. Rice can be frozen separately to preserve texture.