Instant Pot® Chicken and Quinoa Soup Recipe

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

Step 1

Turn on your Instant Pot and using the sauté setting. Melt some butter, then add chopped onion and garlic. Cook them, stirring occasionally, until the onion softens, which should take about 5 to 7 minutes. Toss in the carrots, mushrooms, rice from the package, and quinoa, then nestle the frozen chicken breasts right on top. Pour in the chicken broth and sprinkle in the seasoned salt, red pepper flakes, parsley, and chili powder. Cancel the sauté function.

Step 2

Seal the lid and set the pot to cook on high pressure for 8 minutes. It will take around 10 to 15 minutes to build up pressure before the cooking time starts. When the timer goes off, carefully release the pressure using the quick-release method.

Step 3

Once the lid is off, take out the chicken breasts and shred them with two forks. Stir the shredded chicken back into the soup. Taste and add salt and pepper as needed before serving.