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Instant Pot Chicken Soup with Rice, vegetables, and kale. An easy, clean dinner recipe made in your pressure cooker! | TheRoastedRoot.net #glutenfree #healthy #chickensoup
Instant Pot Chicken Soup with Rice
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Main Course
Keyword: chicken soup, healthy, instant pot, paleo, pressure cooker
Author: Julia
  • 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
  1. 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

  2. Add the garlic and chopped chicken thighs (or breasts) and brown the meat for 1 to 2 minutes (avoid cooking it through).

  3. Add the remaining ingredients to the pot and secure the lid. Press the Soup/Broth function and set the time to 25 minutes, keeping the vent sealed. Allow the pressure cooker to go into the Keep Warm mode and let it sit an additional 10 minutes.

  4. 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!

Recipe Notes

*omit the onion and garlic for Low-FODMAP