Instant Pot Chicken and Rice Soup

This creamy Instant Pot chicken and rice soup is easy to make with chicken tenders, fresh and frozen veggies, and half-and-half.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 380 Calories

Ingredients

• 2 teaspoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 large onion, diced
• 1 cup frozen corn kernels
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.5 cup frozen peas
• 0.5 cup half-and-half
• 1.5 cups diced celery
• 0.33333334326744 cup brown rice
• 1.5 cups low-sodium chicken broth
• 1.5 pounds chicken breast tenderloins, cubed
• 1.5 cups diced carrot

Recipe Instructions

Step 1

Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid.

Step 3

Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.