Instant Pot® Chicken and Quinoa Soup recipe
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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
Nutrition Info
- 340.6 caloriescarbohydrate: 49.6 gcholesterol: 34 mgfat: 7.7 gfiber: 6.6 gprotein: 18.9 gsaturatedFat: 2.5 gservingSize: -sodium: 1138.2 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Chicken and Quinoa Soup
Directions
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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.