Instant Pot® Chicken and Quinoa Soup

Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken you can have a hearty and tasty chicken and quinoa soup on the table in just 45 minutes.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 341 Calories

Ingredients

• 2 tablespoons butter
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 1 teaspoon chili powder
• 4 cups sliced carrots
• 1 large yellow onion, diced
• 4 cups sliced fresh mushrooms
• 1 (48 ounce) container chicken broth
• 14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
• 2 cups tri-colored quinoa (such as Boil-in-Bag®)
• 3 frozen skinless, boneless chicken breasts
• 0.5 tablespoon dried parsley
• 0.5 tablespoon seasoned salt (such as Lawry's®)
• 0.5 tablespoon red pepper flakes

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.

Step 2

Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.