Instant Pot® Chicken Rice Soup
Ingredients
- ½ lb boneless, skinless chicken breast
- 1 carrot, peeled and chopped (about ½ cup)
- 1 stalk celery, sliced (about ½ cup)
- ½ cup uncooked long grain white rice
- 4 cups chicken broth
Instructions
- Season the chicken with salt and pepper. Add the carrot, celery, chicken, rice, and broth to a 6-quart Instant Pot®.
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached—it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
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