Description
This Instant Pot Chicken Soup with Frozen Chicken is made using frozen chicken, onion, garlic, broth, spinach, diced tomatoes and rice.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 large chicken breasts, frozen
- 1 cup spinach or arugula
- 1 can diced tomatoes
- 1 cup jasmine rice
Instructions
- In an instant pot, hit the sauté function for 5 minutes. Add the oil and wait for it to shimmer. Toss the onion and garlic until fragrant.
- Pour in the diced tomatoes, chicken broth, spinach, and frozen chicken breasts.
- Pressure cook on high for 12 minutes and let it naturally release.
- Open the instant pot and pour in the rice and pressure cook again for one minute, and quick release.
Notes
- Use frozen chicken: As mentioned earlier, using frozen chicken in the Instant Pot can be a time-saving hack as it eliminates the need for thawing. You can simply add frozen chicken directly to the Instant Pot along with other ingredients, and the pressure cooking function will cook it to perfection. Just ensure that the frozen chicken is evenly distributed and not clumped together.
- Sauté for added flavor: Before pressure cooking, consider using the sauté function of the Instant Pot to sauté onions, garlic, and other aromatic vegetables in a little oil or butter. This can enhance the flavor of the chicken soup by adding a rich, caramelized depth of flavor.
- Layer ingredients properly: To avoid the "Burn" error on the Instant Pot, it's important to layer the ingredients properly. Place the chicken and any harder vegetables like carrots and potatoes at the bottom of the Instant Pot, followed by softer vegetables like celery and leafy greens, and finally the liquid on top. This can prevent the ingredients from sticking to the bottom and help ensure even cooking.
- Use chicken broth or stock: Using chicken broth or stock instead of water can add more depth of flavor to the chicken soup. You can use store-bought or homemade chicken broth or stock for a more flavorful soup base.
- Don't overfill: When using the Instant Pot, it's important not to overfill it to prevent food from spewing out of the pressure release valve during cooking. Follow the manufacturer's guidelines for maximum fill levels to ensure safe and efficient cooking.
- Adjust cooking time and pressure: Cooking time and pressure settings may vary depending on the type and quantity of ingredients used. Adjust the cooking time and pressure settings according to the recipe and the size of the chicken pieces to ensure that the chicken is fully cooked and tender.
- Season to taste: Taste the soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, herbs, or spices to suit your taste preferences.
- Let pressure release naturally: After the pressure cooking cycle is complete, allow the Instant Pot to naturally release the pressure for 10-15 minutes before manually releasing any remaining pressure. This can help to retain the natural juices and flavors of the ingredients.
- Optional finishing touches: Consider adding fresh herbs, a squeeze of lemon juice, a dollop of sour cream, or a sprinkle of grated cheese as optional finishing touches to enhance the flavor and presentation of your chicken soup.
- Storage and reheating: Follow proper storage and reheating guidelines (as mentioned in a previous response) to ensure food safety and maintain the quality of the chicken soup for later consumption.
- Prep Time: 5 minutes
- Cook Time: 12 minutes+pressure times
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 135.8
- Sodium: 363.2 mg
- Fat: 4.5 g
- Carbohydrates: 12.2 g
- Fiber: 0.5 g
- Protein: 10.3 g
- Cholesterol: 33.9 mg
