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Instant Pot Chicken Rice Soup

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner
Instant Pot Chicken Rice Soup
Ingredients
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup brown rice
  • 1 1/2 pounds chicken breast tenderloins, cubed
  • 1 large onion, diced
  • 1 1/2 cups diced carrot
  • 1 1/2 cups diced celery
  • 1 cup frozen corn kernels
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup half-and-half
  • 2 teaspoons cornstarch
  • 1/2 cup frozen peas
Instructions
1
Combine the broth and brown rice in a versatile pressure cooking device, such as an Instant Pot, until the rice is adequately moistened. Add chicken, along with onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper, to the pot. Close and secure the lid tightly. Set the device to high pressure and set the timer for 18 minutes. Allow 10-15 minutes for the pressure to build up.
2
Allow the pressure to release naturally, taking about 10 minutes. Then, carefully release any remaining pressure using the quick-release method, which should take around 2-3 minutes. Remove the lid carefully.
3
In a small bowl, whisk together half-and-half and cornstarch until smooth. Add this mixture to the cooker along with frozen peas. Switch the device to its sauté function and cook, stirring constantly, until the mixture thickens and becomes bubbly, taking about 2-3 minutes.