Instant Pot Chicken and Rice Soup

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 8 cups chicken broth
• 1 cup uncooked white rice
• 1/4 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Place the chicken in the Instant Pot and add the onion, celery, carrots, garlic, thyme, and oregano.
2. Pour in the chicken broth.
3. Lock the lid and set the valve to the "Sealing" position.
4. Cook on high pressure for 10 minutes per pound of chicken (30-40 minutes in total).
5. Once the cooking time is complete, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
6. Remove the chicken from the pot and let it cool slightly.
7. Shred the chicken and return it to the pot.
8. Add the rice and cook on high pressure for 5 minutes.
9. Once the cooking time is complete, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
10. Stir in the parsley and serve immediately.

Nutritional Information:

• Calories: 300
• Fat: 10 grams
• Protein: 30 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Rich and flavorful broth
• Tender and juicy chicken
• Fluffy and cooked-through rice
• Aromatic with herbs and spices

User Comments:

• "This soup is so easy to make and it tastes amazing! The chicken is so tender and the rice is cooked perfectly."
• "I love the combination of flavors in this soup. It's hearty and satisfying, but also light and refreshing."
• "This is my go-to soup recipe for a quick and easy dinner. My family loves it!"

Special Precautions and Tips:

• Be careful not to overcook the chicken. It should be tender and juicy, but not dry.
• If you don't have an Instant Pot, you can make this soup in a regular pot on the stovetop. Just increase the cooking time by about 30 minutes.
• To make a vegetarian version of this soup, simply omit the chicken and replace it with vegetable broth.