Chicken Rice Soup

By: Campbell's®

Chicken Rice Soup
cuisine icon Cuisine
American, Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 4 servings, american, boneless, Campbell's®, carrot, contributed, cook 20 min, easy, instant pot chicken recipe, instant pot chicken soup, instant pot recipes, long grain white rice, main course, modern, prep 10 min, pressure cook, pressure cooker recipes, skinless chicken breasts, stalk celery, swanson® chicken broth

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
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.
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