Instant Pot Chicken and Rice Immune Boosting Soup

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Instant Pot Chicken and Rice Immune Boosting Soup

Kicked up chicken soup will help get you through cold and flu season! Bursting with immune supporting ingredients like ginger, turmeric, mushrooms and lemons.

Prep Time15

Cook Time30

Course: Soup

Keyword: chicken soup, immune boosting

Servings: servings

Calories: 287kcal

Author: Christina Shoup

Equipment

Instant Pot

Ingredients

4 tbsp olive oil, divided
1 lb boneless, skinless chicken breast, seasoned with salt and pepper
1 small onion, chopped about 1 cup
3 oz sliced shiitake mushrooms, wiped clean with a damp paper towel, stems removed about 1 heaping cup
3 ribs celery, sliced about 1 cup
4 carrots, sliced about 2 cups
1 tsp Italian seasoning
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper use ⅛ tsp for less spicy
¼ tsp ground turmeric root
6 cloves garlic, peeled and minced
1 inch fresh ginger, peeled and minced
½ cup jasmine rice, rinsed and drained
4 cups chicken broth
2 cups water
¼ cup chopped parsley
3 lemons ½ of a lemon squeezed into each serving

Instructions

Turn on an Instant Pot to the saute setting. When hot add 2 tbsp of oil and chicken breast. Lightly brown on both sides. Remove to plate (will add back with the rice and broth).
Heat the remaining 2 tbsp olive oil. Add onions, mushrooms, celery, carrots, Italian seasoning, salt and pepper. Saute 2 minutes.
Add cayenne, turmeric, garlic and ginger. Saute 1 minute. Cancel the saute setting.
Add rice, broth, water and browned chicken to the pot and cook on Manual High Pressure for 5 minutes and let it Natural Release for 8 minutes before manually venting completely.
Remove the chicken to a bowl and shred. Add the shredded chicken back to soup. Add parsley. Taste for seasoning - additional salt is often needed depending on how salty your broth is.
Squeeze a half of fresh lemon into each bowl of soup and enjoy the vitamin C boost!

Notes

Nutrition