Cozy Instant Pot Chicken And Brown Rice Soup Recipe

I absolutely love this recipe because it’s the perfect cozy meal that combines the wholesome goodness of chicken and brown rice with aromatic herbs, making me feel like I’m nurturing both my body and soul. Plus, it’s effortlessly cooked in an Instant Pot, giving me more free time to binge my favorite shows while knowing a delicious, hearty meal is just minutes away!

What I love about this cozy Instant Pot Chicken and Brown Rice Soup is how it brings together such wholesome ingredients into one nourishing meal. The protein from the boneless, skinless chicken breasts, the fiber from the hearty brown rice, and the tender aromatics of garlic, thyme, and rosemary make this soup such a cozy and comforting dish.

It is perfect for cold winter nights when you are wishing for a nutritious and delicious bowl of something hearty.

Ingredients

• Boneless, skinless chicken breasts: High in protein, low in fat, and aids muscle growth.
• Brown rice: Whole grain, rich in fiber and healthy carbohydrates, supports digestion.
• Carrots: Packed with beta-carotene, improves vision and immune health.
• Celery: Low-calorie, high in vitamins K and C, promotes hydration and heart health.
• Garlic: Contains antioxidants, boosts immune system, and has anti-inflammatory properties.
• Chicken broth: Hydrating, mineral-rich, enhances flavor; soothing and nutritious base.
• Olive oil: Healthy fats, supports heart health, and adds richness.

Ingredient Quantities

• 1 lb (about 2-3) boneless, skinless chicken breasts
• 1 cup brown rice, rinsed and drained
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

1. Put your Instant Pot in sauté mode, then add the olive oil. When the oil is hot, put in the diced onion, carrots, and celery. Let the mixture cook for about 5 minutes, stirring occasionally, until the vegetables are softened and starting to become translucent.

2. Add garlic minced to the pot, and for another minute, let it be in a state of fragrant sauté.

3. Disable the sauté mode and mix in the rinsed and drained brown rice.

4. On top of the rice mixture, place the chicken breasts.

5. Ensure that the rice and chicken are submerged by adding the chicken broth.

6. Inclusion of the bay leaf, dried thyme, dried rosemary, salt, and black pepper should be performed in a slight stirring motion, as this will mix the ingredients together.

7. Make sure the lid of the Instant Pot is secure, with the pressure valve set to sealing. Pick either the manual setting or the pressure cook setting, and then adjust the timer so that it reads 25 minutes at high pressure.

8. When the cooking time has finished, permit the pressure to release naturally for around 10 minutes, and then perform a careful quick release.

9. Take the chicken breasts out of the pot and shred them with two forks. Put the shredded chicken back into the soup and mix thoroughly.

10. If you wish, you may add fresh parsley for garnish. The soup can be served immediately from the pot, and it is best enjoyed when hot.

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Forks (for shredding chicken)
8. Ladle (for serving)

FAQ

• Can I use a different kind of rice?You can indeed use white rice as a substitute, but lower the cooking time to around 10 minutes in the Instant Pot, as white rice cooks faster than the brown variety.
• Can this recipe be made with frozen chicken?Frozen chicken breasts can certainly be used; however, you need to boost the cooking time to 20 to 25 minutes to ensure thorough cooking of the chicken.
• Is it possible to make this soup in a slow cooker?Certainly. Set the cooker to high for 3-4 hours or to low for 6-8 hours. The end goal is to have the rice and chicken tender, but you never want to undercook the chicken.
• Can I add additional vegetables?Certainly; you’re welcome to include veggies like peas, corn, or spinach during the last few minutes of cooking to enhance taste and for nutrition.
• How can I make the soup creamier?After pressure cooking, stir in a cup of heavy cream or coconut milk for a creamier texture.
• What is the best way to store leftovers?Refrigerate any leftover food in an airtight container, where it will stay fresh for up to three days. If you want to keep it for longer, store it in the freezer.
• Can I use chicken thighs instead of breasts?Without a doubt! Chicken thighs will contribute a more intense flavor and can be prepared for the same duration as breasts.

Substitutions and Variations

Boneless, skinless chicken thighs can be substituted for chicken breasts for a richer flavor.
Wild rice or quinoa can be used in place of brown rice for a different texture and taste.
If you don’t have any fresh garlic, you can substitute 1/2 teaspoon of garlic powder for each clove.
For a vegetarian version, vegetable broth may be used in place of chicken broth.
Dried herbs can be replaced with fresh herbs; in fact, when you substitute fresh for dried, do so in a 3-to-1 ratio (for example, use 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary to replace 1 teaspoon each of dried thyme and dried rosemary).

Pro Tips

1. Sauté for Flavor: When sautéing the onion, carrots, and celery, ensure you do not skip this step as it builds the foundational flavor of the soup. Sauté until they are just starting to brown slightly to enhance the taste.