Instant Pot Chicken and Rice Soup

 

Ingredients

• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tablespoon oil
• 6 cups chicken stock divided
• 1 pound chicken
• 2 teaspoons dried parsley
• 2 carrots
• 1 cup frozen corn
• 1 rib celery
• 1 cup rice
• salt and pepper to taste

Instructions

• Heat

  Instant Potto saute then add a tablespoon of oil. Let it heat, then add chopped onion and garlic.
  1 medium onion, 1 tablespoon oil, 3 cloves garlic
• Turn off Instant Pot, and add the chicken and three cups chicken stock, along with parsley. Set vent to seal and cook for 5 minutes, then let NPR for 10 minutes.
  6 cups chicken stock, 1 pound chicken, 2 teaspoons dried parsley
• 2 carrots, and slice into coins. Set aside, along with corn sliced celery while chicken cooks.
• Add the rice and veggies to Instant Pot. Seal vent and cook for 4 minutes, then NPR again.
• Carefully open the vent after 10 minutes. Remove chicken and shred, then return to soup.
• Add remaining chicken stock, as well as salt and pepper. Taste for seasoning and serve immediately.
• Store any leftovers for up to 3 days