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Instant Pot® Chicken and Quinoa Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and easy chicken and quinoa soup made with a pressure cooker and frozen chicken. Ready in 45 minutes.
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
Instructions:
  • Preheat your Instant Pot® on Saute mode and melt butter. Cook onion and garlic until onion softens, around 5 to 7 minutes. Stir in carrots, mushrooms, rice, quinoa, and place frozen chicken on top. Pour in chicken broth and add seasoned salt, pepper flakes, parsley, and chili powder. Turn off Saute mode.
  • Seal and lock the lid, then choose high pressure and set the timer for 8 minutes following the manufacturer's guidelines. Give it 10 to 15 minutes for pressure to build.
  • Carefully quick-release the pressure following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid.
  • Transfer the succulent chicken breasts onto a plate. Utilize two forks to skillfully shred the tender meat. Gently incorporate the seasoned shredded chicken back into the savory soup, enhancing it with a sprinkle of salt and pepper.

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