Chicken Rice Soup

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Ingredients
  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot
  • 1 stalk celery
  • 1/2 cup long grain white rice
  • 4 cups Swanson® Chicken Broth
Instructions
  • Season the chicken with salt and pepper. Add the carrot, celery, chicken, rice and broth to a 6 quart Instant Pot®.
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
Notes
  • Nutrition Values Per Serving : Calories 149, Total fat 1.2 g, Saturated fat 0.2 g, Cholesterol 29 mg, Sodium 897 mg, Total carbohydrate 21.2 g, Dietary fiber 0.9 g, Protein 11.5 g, Vitamin A 289 %DV, Vitamin C 1 %DV, Calcium 3 %DV, Iron 8 %DV
  • *Manual and Pressure Cook buttons are interchangeable
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