Instant Pot® Chicken and Quinoa Soup
Description
Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken you can have a hearty and tasty chicken and quinoa soup on the table in just 45 minutes.
Ingredients
•
2 tablespoons butter
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1 large yellow onion, diced
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2 tablespoons minced garlic
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4 cups sliced carrots
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4 cups sliced fresh mushrooms
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14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
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2 cups tri-colored quinoa (such as Boil-in-Bag®)
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3 frozen skinless, boneless chicken breasts
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1 (48 ounce) container chicken broth
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1/2 tablespoon seasoned salt (such as Lawry's®)
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1/2 tablespoon red pepper flakes
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1/2 tablespoon dried parsley
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1 teaspoon chili powder
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1 pinch salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
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.