Description

A comforting and creamy Latin-inspired chicken and rice soup made quickly in the Instant Pot. Tender chicken, savory vegetables, and creamy rice combine for a wholesome meal perfect for family dinners.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breast or thighs

1 cup long-grain white rice

5 cups low-sodium chicken broth

1 small onion, diced

2 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and black pepper, to taste

1 cup milk, half-and-half or heavy cream

2 tablespoons butter or olive oil

Optional add-ins: 1/2 cup corn kernels, a handful of spinach, chopped cilantro, lime wedges

Instructions

1. Set Instant Pot to Sauté and heat butter or oil

2. Add onion, carrots, and celery; cook 3–4 minutes until softened

3. Stir in garlic, oregano, cumin, salt, and pepper; cook 30 seconds

4. Add chicken pieces, rice, and chicken broth; stir to combine

5. Cancel Sauté, secure lid, set valve to Sealing

6. Pressure cook on High for 10 minutes

7. Allow natural release for 10 minutes, then quick release remaining steam

8. Open lid, remove and shred chicken with forks

9. Return shredded chicken to pot, switch to Sauté

10. Stir in milk or cream gently and heat through without boiling

11. Adjust seasoning with salt, pepper, and a squeeze of lime, garnish with cilantro

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: soup
Method: Instant Pot
Cuisine: Latin American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 3
Sodium: 600
Fat: 10
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 25
Fiber: 2
Protein: 20
Cholesterol: 55

Keywords: instant pot, chicken soup, rice soup, sopa de pollo, creamy soup, pressure cooker, family meal, healthy soup