Ingredients
Units
Scale
- 1.25 pounds chicken tenders or boneless chicken breasts, cut into 1/2-inch pieces
- 1/2 onion, chopped
- 3 carrots, chopped
- 6 celery stalks, chopped
- 1 teaspoon dried or fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup white basmati rice, rinsed well in a fine-mesh sieve
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 2 lemons, juiced
Instructions
- In the base of a 6-quart or 8-quart Instant Pot, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water.
- Lock on the lid and set the time to 7 minutes on high pressure.
- Once the cooking time is complete, let the pressure come down naturally for 5 minutes. Quick release the remaining pressure and carefully remove the lid.
- Stir in the lemon juice and serve immediately.
Equipment
Buy Now → Notes
- Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days. Reheat before serving.
- Or, you can freeze the soup for up to 2 months in a tightly sealed container.
- Use a long-grain white rice for this recipe, as opposed to a short-grain rice.
- The total cooking time includes 10 minutes for the pot to come up to pressure and a 5 minute natural release.
- STOVETOP DIRECTIONS: In a large lidded pot over medium heat, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water. Bring the mixture up to a simmer, reduce the heat to low, and cover the pot. Let it cook for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Pressure cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 6.9 g
- Sodium: 752.8 mg
- Fat: 1.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 24.5 g
- Fiber: 3.3 g
- Protein: 22.7 g
- Cholesterol: 45.8 mg