Instant Pot® Chicken and Rice Soup

Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

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

Ingredients

• ½ teaspoon salt
• 2 teaspoons cornstarch
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 large onion, diced
• ½ cup half-and-half
• 1 cup frozen corn kernels
• 1 ½ cups diced celery
• ½ cup frozen peas
• 1 ½ cups low-sodium chicken broth
• ⅓ cup brown rice
• 1 ½ pounds chicken breast tenderloins, cubed
• 1 ½ cups diced carrot

Recipe Instructions

Step 1

Stir together broth and brown rice in a multi-functional pressure cooker 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.

Step 2

Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

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

Step 4

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