Instant Pot® Chicken and Quinoa Soup This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it’s a relatively fast meal, too!
Ingredients
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Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
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Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.
Per Serving: 341 calories; protein 18.9g; carbohydrates 49.6g; fat 7.7g; cholesterol 34mg; sodium 1138.2mg. Chicken bone broth or stock can be used in place of regular chicken broth.