INSTANT POT® CHICKEN AND RICE SOUP
Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.
Provided by Allrecipes Magazine
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid.
- Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.
- Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 36.9 g, Cholesterol 100.5 mg, Fat 8.2 g, Fiber 5.2 g, Protein 40 g, SaturatedFat 3.5 g, Sodium 511.7 mg, Sugar 7.8 g
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