Chicken Rice Soup


  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot
  • 1 stalk celery
  • 1/2 cup long grain white rice
  • 4 cups Swanson® Chicken Broth
  • 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.
Previous Next