Pressure Cooker Homemade Chicken and Rice Soup
Cozy up with a hearty bowl of Pressure Cooker Homemade Chicken and Rice Soup—comfort food at its finest, made quick and easy! Perfect for busy weeknights, this soul-warming soup combines tender shredded chicken, nutrient-packed vegetables, and fluffy white rice, all cooked to perfection in a pressure cooker for a meal that's both wholesome and time-efficient. Infused with aromatic garlic, thyme, and a hint of bay leaf, each spoonful is a savory blend of classic flavors. With just 15 minutes of prep and 20 minutes of cook time, this one-pot wonder is a go-to for nourishing your family without the fuss. Serve piping hot and finish with a sprinkle of fresh parsley for a touch of color and freshness. Whether you're combatting a chilly day or need a quick comfort fix, this pressure cooker chicken and rice soup is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound chicken breasts (boneless and skinless)
- 0.5 cup white rice, uncooked
- 6 cups chicken broth
- 1 teaspoon thyme, dried
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Turn on the pressure cooker to the sauté setting. Add the olive oil and allow it to heat up.
Add the diced onion, carrots, and celery. Cook for about 3 minutes until the vegetables begin to soften, stirring occasionally.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Place the chicken breasts on top of the sautéed vegetables in the pressure cooker.
Add the uncooked rice, chicken broth, dried thyme, bay leaf, salt, and black pepper. Stir gently to combine, making sure the rice is submerged in the broth.
Secure the lid of the pressure cooker and set the valve to the sealing position.
Cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully venting the remaining pressure.
Remove the lid and take out the chicken breasts. Shred the chicken using two forks, then return it to the soup.
Discard the bay leaf and stir the soup to combine. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 18.2 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
