Instant Pot Chicken and Brown Rice Soup

As my mom gets comfortable with her pot she has been making up recipes to take to work. She made this recipe on Martin Luther King Day and it turn out great. She used a full 32oz box of broth; however, she felt that was too much.

If you decide to increase your rice to one cup,  then I suggest using the full 32oz of broth.

Instant Pot Chicken and Brown Rice Soup

Ingredients
2 Chicken Skinless Thighs or Breasts
1/2 cup of Brown Rice
2 cups of Chicken Broth
1 small Onion, chopped
2 Celery Stalks, chopped
2 Carrots, diced
2 Cloves of Garlic, minced
1/4 Habanero Pepper, chopped
1 tbsp Italian Seasoning
1 tsp Salt
1 tsp pepper

Directions
Pour broth into pot. Pour in rice. Place chicken on top of rice. Add all vegetables and spices.

Put the lid on pot and lock it. Put it in the Sealing position.

Hit the Pressure Cook (Manual) button and set time to 20 mins.

Allow pot to do a Natural Pressure Release for 10 minutes. Put pot in Venting position and allow the rest of the steam to release.

Unlock your lid. Use a fork to shred your chicken. Once your chicken is shredded, stir, mixing all of your ingredients. Enjoy!

And...It Is What It Is!