This Instant Pot Ginger Chicken & Rice Soup is a cozy, freezer-friendly meal that’s perfect for cooler nights! It’s packed with fresh ginger, garlic, plenty of vegetables and brown rice for a well-rounded, seriously delicious soup.
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 5–6 cloves garlic, roughly minced
- ~3 ounces fresh ginger, peeled and roughly minced
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, fresh or frozen
- 3/4 cup dry/uncooked brown rice
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- (optional) 1/4 teaspoon dried red chili pepper flakes
- 1 (12-ounce) bag frozen cauliflower rice
- (optional) chopped fresh parsley
- Sauté: Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, carrots and celery, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced ginger and garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.
- Add ingredients: Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add the chicken breasts, brown rice, dried parsley, dried basil, dried thyme, salt, pepper and optional red chili pepper flakes to the pot. Stir gently to give it a quick mix.
- Pressure cook: Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook for 15 minutes. When it’s done cooking, let the steam naturally release for 10 minutes. Hit the quick release valve to release the remaining steam.
- Finish & serve: After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return to the pot. Add the frozen cauliflower rice and stir until the soup is well combined (cauli rice will heat up from the hot soup). Serve with fresh parsley garnish (optional). Store in the refrigerator and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months.
Nutrition information estimated with My Fitness Pal. Referred to the Instant Pot manual cook times for brown rice.
Instant Pot: Instant Pot takes around 15 minutes to come to pressure. I have only tested this recipe with a 6-quart Instant Pot, and the recipe may not work correctly with other Instant Pot sizes. Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!
- Serving Size: ~1 1/2 cups
- Calories: 265
- Sugar: 3g
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
Keywords: soup, instant pot, chicken soup, rice, brown rice, fall soup, chicken