Quick Chicken and Quinoa Soup in the Instant Pot®

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 setting it to the sauté mode. Melt the butter, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onion starts to soften, about 5 to 7 minutes. Next, add the carrots, mushrooms, rice, and quinoa to the pot. Place the frozen chicken breasts right on top, then pour in the chicken broth. Sprinkle in the seasoned salt, red pepper flakes, parsley, and chili powder.

Step 2

Switch off the sauté function, close the lid, and make sure it’s locked. Set the Instant Pot to cook on high pressure for 8 minutes. It will take around 10 to 15 minutes to build up pressure before the timer starts. When it’s done, carefully release the pressure using the quick-release method.

Step 3

Once you can open the lid, take out the chicken breasts and shred them with two forks. Stir the shredded chicken back into the soup, then taste and add salt and pepper as needed. Give everything a good stir and you’re ready to enjoy!