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Instant Pot® Chicken and Quinoa Soup

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8 made it  |  0 reviews   |  1 photos

"This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!"
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45 m servings 330
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.


  • Cook's Note:
  • Chicken bone broth or stock can be used in place of regular chicken broth.

Nutrition Facts

Per Serving: 330 calories; 7.5 48 17.4 34 1136 Full nutrition

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