Soup made with gluten-free chicken and brown rice with fresh and frozen vegetables in the Instant Pot. The Crustless and Gluten-Free Instant Pot Chicken Pot Pie from Jane Cooks It Up is the inspiration for this Allrecipes Magazine recipe. Lemon wedges and new dill sprigs are used as garnish.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups low-sodium chicken broth
- ⅓ cup brown rice
- 1 ½ pounds chicken breast tenderloins, cubed
- 1 large onion, diced
- 1 ½ cups diced carrot
- 1 ½ cups diced celery
- 1 cup frozen corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup half-and-half
- 2 teaspoons cornstarch
- ½ cup frozen peas
Instructions
- Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid.
- Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 40 g |
| Saturated Fat | 4 g |
| Sodium | 512 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent! I used Jack Stack All Purpose Rub as poultry seasoning and followed the recipe but used 3 cups broth like the others and made rice separately. I make cilantro lime rice which only added to the flavor!!! Sooo Good. My picky kids scarfed it down.
Delish! I used 3 cups of broth as one of the other reviewers suggested which was essential, but otherwise as is. Will be part of our regular rotation of Instant Pot recipes.
This is a very good soup. But it only called for one and half cups of broth, which wasn’t enough. I used about 3 Cups and it turned out very well! I followed the rest of the recipe exactly and will make it again!
My wife and I loved it. No half and half so we used 2% and sour cream. I will make it again.