1. Recipes

How to Make Instant Pot® Chicken and Quinoa Soup - A Step-by-Step Guide

Soups are a classic comfort food that are perfect for any season. Whether you're looking for a warm and hearty meal on a cold winter night or a light and refreshing dish during the warmer months, a good soup recipe can always hit the spot. And if you're a fan of using your Instant Pot® to make delicious and convenient meals, then you're in luck! This Instant Pot® Chicken and Quinoa Soup recipe is a game-changer when it comes to quick and easy homemade soups.

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Ingredients

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 2 tablespoons minced garlic
  • 4 cups sliced carrots
  • 4 cups sliced fresh mushrooms
  • 14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
  • 2 cups tri-colored quinoa (such as Boil-in-Bag®)
  • 3 frozen skinless, boneless chicken breasts
  • 1 (48 ounce) container chicken broth
  • ½ tablespoon seasoned salt (such as Lawry's®)
  • ½ tablespoon red pepper flakes
  • ½ tablespoon dried parsley
  • 1 teaspoon chili powder
  • 1 pinch salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.

    • Nutrition

    341 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 34mg
    • Sodium: 1138mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 19g
    • Vitamin C: 7mg
    • Calcium: 63mg
    • Iron: 3mg
    • Potassium: 713mg

    Categories

    Soup recipes
    Instant pot recipes
    Chicken recipes
    Quinoa recipes
    Healthy recipes