Instant Pot Chicken Soup with Rice
Nourishing chicken soup made easy in your pressure cooker is such a cozy, comforting meal that is easy on the belly!
Servings: 4 Servings
Calories: 292kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1/2 yellow onion diced*
- 4 cloves garlic minced*
- 1 lb boneless chicken thighs or breasts, chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini chopped
- 2/3 cup brown rice
- 1 small head lacinato kale chopped
- 4 cups chicken broth
- 1 tsp dried parsley
- 2 tsp dried oregano
- 1 1/2 tsp sea salt to taste
Instructions
- Plug in your Instant Pot and press the Saute button. Add the avocado oil and allow pot to heat up for a couple of minutes. Add the onion and saute, stirring occasionally, until onion has turned translucent, about 5 minutes
- Add the garlic and chopped chicken thighs (or breasts) and brown the meat for 1 to 2 minutes (avoid cooking it through).
- Add the remaining ingredients to the pot and secure the lid. Press the Soup/Broth function and set the time to 15 minutes, keeping the vent sealed. Allow the pressure cooker to go into the Keep Warm mode and let it sit an additional 10 minutes.
- Release the pressure by turning the steam valve to venting and let all of the pressure release. Once the pressure has released, you can remove the lid and serve the soup!
Notes
*omit the onion and garlic for Low-FODMAP
Nutrition
Serving: 1of 4 | Calories: 292kcal | Carbohydrates: 15g | Protein: 37g | Fat: 8g | Fiber: 3g | Sugar: 6g