Chicken Rice Soup in the pressure cooker in 10 minutes
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- Опубликовано: 19 сен 2024
- Nice fast Chicken rice soup, great for the winter.
Make with my pressure cooker chicken stock, I did!
• How to make Chicken St...
6 cups stock
1 cup rice (or less, this makes it quite heavy on the rice)
Shredded Chicken
1 tsp Savory
Salt
Pepper
Soy sauce
Celery chopped
Onion diced
Carrot diced
Bay leaves - I add mine to the stock when I make it.
- Be sure to remove the bay leaves after you make the soup if you add them.
In this recipe I used the chicken stock from my 1hr Chicken stock recipe, both recipes together start to finish come in less than an hour and a half.
• How to make Chicken St...
For those who have asked, this is the pressure cooker I use, I hope to do a review soon.
Check out my Pressure cooker review below.
It includes links to my favorite products.
• Pressure Cooker Review...
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Thank you❤. I have been searching for a simple chicken and rice soup recipe for my instant pot for quite awhile.
I never thought of chicken and rice! I may make this with my left over rotisserie chicken. It’s a rainy day in Ohio!
I made beef stroganoff in mine yesterday :-) Thank's for the video!!!!!
Excellent, smiley suggests it turned out well ;).
I'd be glad to make a video if you sent me the recipe.
To send a message click the channel name, go to the About area, and send message!
I'm making this today thanks for the cideo
Great, let me know how it works out for you!
Looks good, thanks!
Was that QUICK or NATURAL release? I was thinking Quick. :) trying to cook more using the pressure cooker. I have the Nesco, but, had to buy the Instant pot. Cheaper at Wal-Mart. ;) trying to learn how to use them both. Cleaning the stainless steel pot on the IPot is hard at times. I have a rotisserie chicken in the fridge...so, i am going to watch your video on how to make bone broth. Thanks for making your videos, which help teach us just how easy it can be. :)
. :)
Glad you're finding them useful. I almost always use quick release.
Can you put in frozen chicken??
I often do, if it's thick increase time, but thin amounts shouldn't matter.
Thank you!
Does chicken have to be pe cooked
Hi again Matt. Can you double this recipe with good results?
Yes, it's a lifesaver during cold and flu season.
Another question: Sorry! You don't need to saute the veggies first?
Not for this one, but if you want to just put it on brown or saute, fry them up, then add the rest and cook. I LOVE one pot cooking.
And don't apologize, I'm glad to help if I can.
In one of your previous videos I watched, you said talked about how you really like your blue spatula/ stirrer. Do you have a link for it?
Sure, and yes I love them as I have a few, this is my favourite one.
Key things about it are that it is completely covered in silicon. The two piece ones don't last in my experience.
Also it feels like it has a metal insert, so it's nice and strong, but the silicon is soft enough to not damage the non stick coatings.
They're not even all that expensive, I've had mine for years. If you buy one let me know what you think.
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I thought your spatula thing was like a square stick almost like a paint stirrer?
I have a narrower one with a different shape, not as nice as the one I linked to.
Also: How much chicken do you use? Thanks again!
Great question, either a chicken breast, or half a dozen chicken thighs, if you like it meaty, double it. Quite honestly I often buy a whole chicken or two, take the breasts for another recipe, then use them to make this soup.
Is that 10 mins on the soup function please?
I typically use the pressure setting. I'm not a fan of all those fancy settings. It just has to be long enough for the rice as the meat is typically leftovers, or picked from the bones after I make stock/broth. I have a video on that too, it's tasty.
Matt in the Kitchen thanks for getting back to me!