Instant Pot Chicken and Brown Rice Soup

🧂 Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup chopped celery

  2-3 ribs
• 1 cup chopped carrots

  2 large or 3 medium
• 1 yellow or sweet onion
• 3 cloves garlic

  minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¾ cup brown rice
• 6 cups broth
• ¼ cup chopped fresh parsley
• 2-3 tbsp olive oil
• Salt and black pepper to taste

Instructions

• 1 Chop carrots into ¼ inch rounds. Chop celery into ¼ inch slices. Dice onion and
  mince garlic.
• 2 Make sure the stainless steel insert is in your instant pot. Turn on the saute
  function and let it heat up for about 2 minutes. Add olive oil and let it heat
  for about a minute.
• 3 Add onions, carrots and celery to the pot and cook for 2-3 minutes until
  softened. Add in garlic, dried herbs and a pinch of salt. Cook for another 2
  minutes or so until garlic and herbs are fragrant.
• 4 Add brown rice and stir. Place whole chicken breasts on top and pour in broth.
• 5 Close instant pot and turn valve to "sealing".
• 6 Set the instant pot to cook manually for 12 minutes on high pressure.
• 7 Once cooking is complete, let the pressure release naturally for another 10
  minutes. With a dish towel or oven mitt, carefully flip the valve to "venting"
  to release the remaining pressure.
• 8 Carefully open the Instant Pot away from your face. The chicken will be very
  tender. Shred chicken with two forks right in the pot, stir in fresh parsley if
  using, check for seasoning and add salt and pepper to taste.

Nutrition Info