Instant Pot® Chicken and Rice Soup

Using brown rice and cornstarch thickens this soup and keeps it gluten free.

This Allrecipes Magazine recipe is based on Jane Cooks It Up’s Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

Step: 1

Stir together broth and brown rice in a multi-functional pressure cooker 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.

Step: 2

Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.

Step: 4

Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.

Per Serving: 380 calories; protein 40g; carbohydrates 36.9g; fat 8.2g; cholesterol 100.5mg; sodium 511.7mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.