This comforting soup is perfect for busy days when you want something warm and nourishing without spending hours in the kitchen. Packed with tender chicken and wholesome quinoa, it’s a delicious and easy meal the whole family will love.
Start by turning on your Instant Pot and using the sauté setting. Melt some butter, then add chopped onion and garlic. Cook them, stirring occasionally, until the onion softens, which should take about 5 to 7 minutes. Toss in the carrots, mushrooms, rice from the package, and quinoa, then nestle the frozen chicken breasts right on top. Pour in the chicken broth and sprinkle in the seasoned salt, red pepper flakes, parsley, and chili powder. Cancel the sauté function.
Seal the lid and set the pot to cook on high pressure for 8 minutes. It will take around 10 to 15 minutes to build up pressure before the cooking time starts. When the timer goes off, carefully release the pressure using the quick-release method.
Once the lid is off, take out the chicken breasts and shred them with two forks. Stir the shredded chicken back into the soup. Taste and add salt and pepper as needed before serving.
- Use chicken thighs for juicier, more flavorful meat.
- Rinse the quinoa thoroughly to remove any bitterness.
- Allow natural pressure release for a few minutes to keep the chicken tender.
This soup is a wholesome and comforting meal that comes together quickly. It’s packed with protein from the chicken and quinoa, making it both filling and nutritious. Plus, using an Instant Pot cuts down on cooking time without sacrificing flavor.
Serve this soup with a side of crusty bread or a fresh green salad for a complete meal. A squeeze of lemon or a sprinkle of fresh herbs like parsley can brighten the flavors just before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just cool completely before freezing and thaw overnight in the fridge before reheating gently on the stove.
