Instant Pot Chicken Soup (for when you are sick)

Ingredients

• 8 pieces Chicken Thighs (bone-in, skin-on)
• 1 rib Celery Rib (roughly chopped)
• 1 carrot Carrot (roughly chopped)
• 1 onion Onion (roughly chopped)
• 1 leaf Bay Leaf (optional)
• 2 sprigs Fresh Dill or Parsley or Thyme Sprigs (optional, for flavor)
• 2 tablespoons Kosher Salt (or 1 tablespoon regular salt)
• 8 cups Water (cold, enough to cover chicken by 1 inch)
• 1.5 cups Jasmine Rice (uncooked, can substitute any white rice)
• 1.5 tablespoons Butter (for tossing cooked rice)
• 1 teaspoon Fresh Dill (for garnish) (optional, chopped)

Instructions

1. Prep Vegetables

   Roughly chop one celery rib, one carrot, and one onion. No need to be precise; just hack them up as best you can.

   Time: PT5M

2. Assemble Soup in Instant Pot

   Place the chopped vegetables into the Instant Pot. Add the eight chicken thighs, a bay leaf, and optional herb sprigs. Sprinkle two tablespoons of kosher salt (or one tablespoon regular salt). Cover with cold water until the liquid is about one inch above the chicken.

   Time: PT3M

3. Pressure Cook

   Seal the Instant Pot lid, set the pressure release knob to sealing, select High Pressure, and set the timer for 30 minutes. Press Start and let the pot come to pressure.

   Time: PT2M

4. Cook Rice Simultaneously

   While the soup is pressure cooking, bring a medium pot of water to a boil, salt generously, add 1½ cups of jasmine rice, stir a few times, and simmer gently until the rice is almost tender (8‑10 minutes).

   Time: PT12M

   Temperature: Boiling

5. Natural Pressure Release

   When the 30‑minute timer ends, allow the Instant Pot to release pressure naturally (about 10‑12 minutes). Do not force‑vent.

   Time: PT12M

6. Shred Chicken and Remove Herbs

   Open the pot, discard the bay leaf and any herb sprigs. Remove the chicken thighs, pull off the skin, discard bones and cartilage, then break the meat into bite‑size pieces. Set aside.

   Time: PT5M

7. Drain and Butter the Rice

   Drain the cooked rice in a fine mesh sieve or colander, then toss with 1‑2 tablespoons of butter until glossy.

   Time: PT3M

8. Assemble Bowls

   Place a scoop of buttered rice in each serving bowl, add shredded chicken, ladle hot broth over, and garnish with a pinch of fresh dill if desired.

   Time: PT2M

9. Serve

   Enjoy the soup while hot. It can be served as is or with additional rice or noodles if you like.

   Time: PT0M

Nutrition Facts

Calories

428

Protein

33g

Carbohydrates

32g

Fat

20g

Fiber

1g