Description
- Warm up with Cozy Chicken & Brown Rice Soup! A hearty, nutritious recipe perfect for meal prep and comfort food.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 5–6 garlic cloves, roughly minced
- About 3 ounces fresh ginger, peeled and roughly minced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (fresh or frozen)
- 3/4 cup uncooked brown rice
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon red chili pepper flakes
- 12 ounces frozen cauliflower rice
- Optional: Fresh parsley for garnish
Instructions
- 1. Sauté the Vegetables
- Set your Instant Pot to Sauté on High. Add the avocado oil to the pot.
- Once the oil is hot, toss in the onion, carrot, celery, and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the onions turn translucent.
- Add the garlic and ginger, stirring for about 1 minute until fragrant. Turn off the Sauté function by hitting Cancel.
- 2. Deglaze & Add Ingredients
- Pour in a small amount of chicken broth to deglaze the bottom of the pot, scraping off any browned bits with a spatula or spoon.
- Add the rest of the broth, chicken breasts, brown rice, parsley, basil, thyme, salt, pepper, and chili flakes (if using). Give everything a gentle stir.
- 3. Pressure Cook
- Lock the Instant Pot lid in place and ensure the steam release valve is set to Sealed.
- Select Manual/Pressure Cook on High for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then use Quick Release for any remaining pressure.
- 4. Finish the Soup
- Carefully open the lid once the float valve drops.
- Remove the chicken breasts, shred them using forks, and return the shredded chicken to the soup.
- Stir in the frozen cauliflower rice and mix until fully incorporated. The heat from the soup will warm the cauliflower rice.
- 5. Serve & Store
- Garnish with chopped fresh parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
Keywords: #ChickenSoup #HealthyRecipes #InstantPotMeals #GlutenFree #EasyDinner