Easy Chicken and Quinoa Soup Made in the Instant Pot®

Ingredients 0/14

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onion softens, which should take about 5 to 7 minutes. Next, add the carrots, mushrooms, the rice from the package, and the quinoa. Place the frozen chicken breasts right on top, then pour in the chicken broth. Sprinkle in the seasoned salt, pepper flakes, parsley, and chili powder.

Step 2

Cancel the sauté function, close the lid, and make sure it’s locked. Set the pot to cook on high pressure for 8 minutes. It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method—this usually takes about 5 minutes.

Step 3

Once it’s safe to open, take the chicken out and shred it with two forks. Stir the shredded chicken back into the soup, then taste and adjust the seasoning with salt and pepper as needed. Your comforting chicken and quinoa soup is ready to enjoy!