Chicken and Rice Soup (Instant Pot)
This Chicken and Rice Soup (Instant Pot) is the perfect hearty and healthy dinner for the colder days ahead. It is loaded with vegetables, chicken breast, and Italian sausage for a boost of flavor. It is ready in just over 30 minutes in the Instant Pot. And don’t forget some crusty bread for dipping.
Servings: 6 people
Ingredients
- ½ pound ground italian sausage
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 pound boneless skinless chicken breasts*
- 8 ounces baby bella mushrooms sliced
- 1 ½ cups diced carrot
- 1 ½ cups diced celery
- 1 large yellow onion diced
- 6 cloves garlic
- 1 cup wild rice blend*
- 6 cups chicken stock
- 1 bunch dino kale thinly sliced
- 1 lemon juiced & zested
- 1 cup greek yogurt*
Optional for Serving
- cracked pepper
- parmesan cheese
- bread
Instructions
- Review all recipe notes and instructions before beginning.
- Select the “Sauté” mode on the Instant Pot. Add the sausage, salt, pepper and all of the herbs. Cook for 2-3 minutes.
- Add the chicken, mushroom, carrot, celery, onion, garlic, rice, and stock.
- Select “Pressure Cook” and “High”. Set the timer for 33 minutes. Quick release immediately after the timer goes off.
- Remove the chicken and set aside on a plate. Select the “Sauté” mode on the Instant Pot again. Add the kale, lemon juice, and lemon zest. Simmer for a few minutes or until the kale has reduced to your liking.
- While the kale is cooking, shred the chicken.
- Turn the Instant Pot off. Stir in the shredded chicken and greek yogurt. Serve hot with cracked pepper, parmesan cheese, and fresh bread.
Notes
Dried Herbs: Substitute all of the individual dried herbs for 2 Tablespoons of Italian seasoning.
Chicken Breasts: You can use boneless chicken thighs instead, but they will release more oil.
Wild Rice Blend: I like the Lundberg Wild Blend Rice. White rice and other varieties vary significantly in cook time and can’t be used.
Greek Yogurt: Nonfat, full fat, and any percentage in between can be used.
Refrigerator: Store in the fridge in an airtight container for up to 4 days.
Freezer: Let the soup cool completely in the refrigerator for 6 hours or overnight. Portion the soup in freezer bags or airtight containers. I recommend only putting as much as you intend to eat in one sitting in each bag/container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight or heat from frozen following the instructions below.