Chicken and Rice Instant Pot® Soup
With a thankful nod to Jack Canfield and Mark Victor Hansen, authors of the famous book series Chicken Soup for the Soul, we bring you a recipe for a bowl of homemade chicken and rice soup that comes together in minutes, thanks to your Instant Pot® and our FinaMill spice grinder. This adaptable recipe lets you customize the flavors to your heart's content – freshly ground black peppercorns, toasted garlic, and aromatic herbs like thyme and rosemary bring depth and warmth to every spoonful. While browning the chicken adds an extra layer of flavor, you can skip this step and simply combine everything in the pot for an even quicker weeknight dinner. Keep your FinaMill spice pods stocked with your favorite spices and herbs to make this soup uniquely yours – try adding a kick with freshly ground red pepper flakes, or experiment with different herb combinations. Feel free to measure with your heart to make this recipe your own!
Ingredients:
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 1 small onion or half of a large onion, dice (about ¾ cup)
- 1 cup uncooked long-grain white rice
- 4 cups Chicken Broth
- 1 Tbsp. butter (omit if skipping the browning step)
- Salt
- 1 tsp. Black pepper (Ground fresh in a FinaPod Pro Plus)
- 2 tsp. Dried toasted garlic (Ground fresh in a FinaPod Pro Plus)
- 1/2 tsp. Thyme (Ground fresh in a FinaPod MAX)
- 1/2 tsp. Rosemary (Ground fresh in a FinaPod MAX)
- Red Pepper flakes (Ground fresh in a FinaPod Pro Plus)
Directions:
1. Season the chicken with salt, pepper, garlic, thyme and rosemary. Add butter to a 6-quart Instant Pot®. With the sauté function, brown the chicken on each side. It’s not necessary to cook it all the way through.
2. Add the carrot, celery, chicken, rice and broth. Add more salt, garlic, crushed red pepper, and black pepper. Lock the lid and close the pressure release valve. Set the timer to 5 minutes to pressure cook on High pressure.
3. When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot and use two forks to shred the chicken. Add it back to the pot and adjust the seasoning.