Instant Pot Turmeric Chicken Rice Soup
Instant Pot Turmeric Chicken Rice Soup is the best traditional soup made quickly in a pressure cooker. It's light, wholesome and has an anti-inflammatory boost. A simple, healthy and nutritious meal. Gluten Free + Low Calorie
Servings: 6 servings
Calories: 253kcal
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 cup long grain brown rice
- 1 tablespoon extra virgin olive oil
- 1 cup carrots diced
- 1 cup celery diced
- 1 yellow onion diced
- 6 cups chicken broth low sodium
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Add all ingredients to an Instant Pot. You can also make this in a slow cooker by placing all ingredients in it on high 4-6 hours or low 8-9 hours.
- Cover with the lid of the Instant Pot and set to steam or pressure cook for 25 minutes. Set the valve to sealing.
- Manually release the valve after 25 minutes to let the steam out then remove the lid.
- Using two forks, shred the chicken breast. It will shred easily from the steam.
- Stir the ingredients together and serve immediately.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 29g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 979mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3660IU | Vitamin C: 20.5mg | Calcium: 49mg | Iron: 1.8mg