Pressure Cooker Chicken & Quinoa Soup

1. 1

   Turn on a multi-function pressure cooker (such as an Instant Pot), choose the Saute function, and add the butter.

2. 2

   Add the onion and the garlic to the melted butter and cook, stirring, until the onion starts to soften, 5 to 7 minutes.

3. 3

   Add the carrots, mushrooms, rice from the package, and quinoa.

4. 4

   Place the frozen chicken on top and add the chicken broth, seasoned salt, pepper flakes, parsley, and chili powder.

5. 5

   Cancel the Saute function.

6. 6

   Close and lock the lid.

7. 7

   Select high pressure according to the manufacturer's instructions and set the timer for 8 minutes.

8. 8

   Allow 10 to 15 minutes for the pressure to build.

9. 9

   Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes.

10. 10

    Unlock and remove the lid.

11. 11

    Remove the chicken breasts to a plate and use two forks to shred the meat.

12. 12

    Return the shredded chicken to the pot and season the soup with salt and pepper.

• Calories 532.73 kcal High
• Protein 35.87 g Good Source
• Carbs 82.17 g Moderate
• Total Fat 8.32 g Moderate
• Saturated Fat 1.99 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 60.6 mg High
• Sodium 966.06 mg High
• Fiber 11.96 g Good Source
• Sugar 6.62 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 62.3 mg Low Source
• Iron 9.14 mg Good Source
• Potassium 356.97 mg Low Source
• Vitamin A 1.7 mcg_rae Low Source
• Vitamin C 1.11 mg Low Source
• Vitamin D 0.47 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅