Instant Pot Ginger Chicken & Rice Soup

This Instant Pot Ginger Chicken & Rice Soup is a cozy, freezer-friendly meal that’s perfect for cooler nights! It’s packed with fresh ginger, garlic, plenty of vegetables and brown rice for a well-rounded, seriously delicious soup.

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 184 kcal per serving

Ingredients

2 tablespoons - avocado oil
1 - onion
1 - carrot
2 stalk - celery
5–6 clove - garlic
3 ounces - fresh ginger
6 cups - low-sodium chicken broth
1 lb - boneless and skinless chicken breasts
¾ cup - dry/brown rice
1 tsp - dried parsley
1 tsp - dried basil
½ tsp - dried thyme
1 tsp - sea salt
½ tsp - black pepper
¼ tsp - dried red chili pepper flakes
1 bag - frozen cauliflower rice
fresh parsley

Instructions

Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, carrots and celery, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced ginger and garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.
Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add the chicken breasts, brown rice, dried parsley, dried basil, dried thyme, salt, pepper and optional red chili pepper flakes to the pot. Stir gently to give it a quick mix.
Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook High for 15 minutes. When it’s done cooking, let the steam naturally release for 10 minutes. Hit the quick release valve to release the remaining steam.
After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return to the pot. Add the frozen cauliflower rice and stir until the soup is well combined (cauli rice will heat up from the hot soup). Serve with fresh parsley garnish (optional). Store in the refrigerator and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months.

Nutrition