Our family is currently “enjoying” a visit from the tummy bug. Not sure how it made its way home with us, but according to a local mom’s group on social media, it’s making the rounds. I guess it was time to start building up everyone’s immune system again after being under-exposed for such a long time. Anyway, I am still standing, so I decided to make Chicken and Brown Rice Soup in my Instant Pot. It is cooking as I type, and boy does it smell so good.
Instant Pot Chicken and Brown Rice Soup
- 8 cups chicken broth, I used 8 cups of water and 3 tablespoons Better than Bouillon chicken base.
- 2-3 boneless, skinless chicken breasts, I used frozen.
- 1 cup brown rice
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 large carrots, peeled and sliced
- 3 celery ribs, diced
- 2 teaspoons crushed garlic
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 1 ½ teaspoons salt
Add all ingredients to the pot. Cover pot and secure lid and set valve to seal. Set to pressure cook for 18 minutes. When the time is up, let the pot sit for 5 minutes before releasing the pressure by moving the valve to the vent position. Once the pressure is completely released, open the lid. Shred the chicken breasts. Serve, eat, enjoy, and feel much better!
Note: This recipe is very WW friendly with 6 points for green, 3 for blue, 0 for purple.
“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”