Instant Pot Chicken and Rice Soup

Welcome back my food loving friends, I just could not be leave on how much that you guys loves the last blog post that I did, who knew that pasta carbonara would have been such a big hit, but then again it was by Ree Drummond. Well for this weeks post I will be trying something new and using a Instant Pot, and making Chicken and Rice soup in it because that is one of my favorite soup out there. i the recipe that  I would is also a gluten free soup because if you haven't found out yet I'm gluten free so most of the food that I make and post on here are as well or at least I make some changes to make them gluten free. Some of the reasons for why I chose to make this some was due to the fact that you know that I'm all about making a not only wonderful meal for supper but also making sure that its fast and easy so that if you have little children at home you don't have to hear " I'm Hungry, how much longer". Well and that's just what his recipe did for me, my family loved this soup and will be so happy when I make it again for them when its a little colder outside, So once again it was a 10/10 for this chief. 

Here's the Ingredients that you will need to make this in your home if you chose to. 

Ingredients

1.5lbs of Chicken 

3c. sliced fresh peeled carrots (cut to 1/8thin) 

4c. Chicken Broth 

1tea. dried thyme

1tea. dried marjoram

1tea. subbed sage

1tea. onion powder

1 tea. garlic powder 

1 tea. cajun spice 

Salt and Pepper 

2c. Cooked rice ( white or brown, I chose white)

1c. Coconut Milk

2-3table. Cornstarch

Instructions

• Prepare your rice according to package directions.

  

  
  
  
• In an Instant Pot or other pressure cooker, place the chicken in the bottom of the Instant Pot and add the sliced carrots on top of the chicken. 

   

  
  
• Add the garlic to the post along with all the seasonings (the thyme, marjoram, sage, onion powder, garlic powder, Cajun spice, black pepper, and salt). ( I didn't use sage because my family doesn't like it. ) 
• Pour the chicken broth over everything in the pot.
• Cook on "soup" setting on high for 8-9 minutes.  
• As soon as you get your Instant Pot started, cook your white or brown rice according to package directions on your chosen rice. You'll need 2 cups for this soup, so you'll want to cook at least 1 cup of dry rice to make 2 cups of cooked rice for the soup.
• Once the cooking is done, turn off the "keep warm" feature (if it comes on automatically) and allow the pressure to release naturally for 25-30 minutes.
• Quick release the rest of the pressure, then open the pressure cooker and stir everything, then shred the chicken (this will be quite easy since it will fall apart).  

  

  
  
• Add your rice to the soup and stir to mix.
• Whisk together the Silk half-and-half ( I used the Coconut Milk) and the corn starch.    

  

  
  
• With the lid off your pressure cooker, turn on the brown/heat setting and add the dairy free half-and-half and cornstarch mixture to the heating soup and stir regularly until it thickens to your desired thickness.   

  

  
  
• Dish into bowls, allow the soup to cool a few minutes before serving topped with sliced fresh chives.

  

  
  
• Store leftovers in an airtight container for up to 4 days in the fridge.