Instant Pot® Chicken and Quinoa Soup

Name: Instant Pot® Chicken and Quinoa Soup
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
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; 0.5 tablespoon seasoned salt (such as Lawry's®); 0.5 tablespoon red pepper flakes; 0.5 tablespoon dried parsley; 1 teaspoon chili powder; 1 pinch salt and ground black pepper to taste

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This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!

Submitted by 3ManCubs

Published on April 22, 2020

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

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

Directions

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.

Cook's Note:

Chicken bone broth or stock can be used in place of regular chicken broth.

Nutrition Facts (per serving)

341	Calories
8g	Fat
50g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 341
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	13%
Cholesterol 34mg	11%
Sodium 1138mg	49%
Total Carbohydrate 50g	18%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 19g	38%
Vitamin C 7mg	8%
Calcium 63mg	5%
Iron 3mg	17%
Potassium 713mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.