Instant Pot Chicken and Rice Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups chicken broth
• 1 cup uncooked white rice
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen peas, thawed

Directions

1. Turn on the Instant Pot and select the sauté setting.
2. Add the olive oil, onion, garlic, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the chicken broth, rice, thyme, oregano, basil, and black pepper.
4. Add the chicken and stir to combine.
5. Secure the lid and set the pressure release valve to sealing.
6. Select the soup/stew setting and set the timer for 10 minutes.
7. When the timer goes off, carefully release the pressure and remove the lid.
8. Stir in the peas and cook for an additional 5 minutes.
9. Serve the soup hot.

Interesting Facts

• Instant Pot Chicken and Rice Soup is a great way to use up any leftover chicken you have on hand.
• If you like a thicker soup, add an additional cup of rice.
• This soup makes a great meal prep option - it will keep in the refrigerator for up to 5 days.
• For a vegetarian option, substitute the chicken for extra vegetables.