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Chicken w/ Brown Rice Soup

Tina Roberts


  • 2 frozen chicken breasts I used smaller sized ones
  • 6 cups broth I add better than bouillon chicken base to warm water, it's a money saver
  • 2 cups cooked brown rice
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon coconut oil


  • Turn IP onto saute, add teaspoon of coconut oil.
  • Add in onions, celery and carrots. Saute for several minutes until veggies start to soften.
  • Place chicken breasts in the pot.
  • Add broth, peas and seasonings to pot. Stir in rice. I added mine straight from the freezer.
  • Stir gently, making sure chicken breasts stay at the bottom.
  • Set pressure cooker for 12-15 minutes high pressure, longer if the breasts you are using are larger. Allow the pressure to release naturally, about 20 minutes. I then took the breasts out and shredded them easily, returned the meat to the pot, stirred and served.