Craving a comforting, cozy dinner but short on time? With this Instant Pot Chicken Soup recipe, you can have an easy yet delicious meal ready in under 30 minutes! This flavorful soup is perfect for weeknight dinners or when you’re feeling under the weather and need something hearty. Bursting with juicy chunks of chicken, fresh vegetables, fragrant herbs and spices, it’s sure to bring warmth and cheer to your home. Plus, thanks to the Instant Pot pressure cooker feature it comes together quickly without all of the usual mess and fuss that often accompanies slow cooked recipes. Keep reading to learn how you can make this amazing soup right from the comfort of your own kitchen!
Recipe
Serves 8
2 tbsp. coconut oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tbsp. fresh parsley chopped
2 pt. chicken broth
2 lbs. chicken thighs, skinless, boneless
4 cups water
3.5 oz. white basmati rice
lemon, wedges, to serve
2 tbsp. parsley, chopped
2 tbsp. green onions, sliced
How to Prepare
Turn your Instant Pot to the sauté. Add the coconut oil, onion, carrots and celery and sauté for 3 minutes until translucent. Season with salt and pepper, add the thyme, oregano, parsley, and stir.
Now add in the chicken broth, chicken thighs, water and rice. Close the lid and set the Instant Pot to high pressure for 7 minutes.
Once the Instant Pot cycle is complete, allow it to naturally release which should take about 10 minutes. Carefully unlock and remove the lid from the Instant Pot.
Remove the chicken and shred with two forks, then add back to the pot and mix together.
Serve the soup with lemon wedges, and a garnish of parsley and green onions.
