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!


Recipe Summary

15 mins
25 mins
5 mins
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), 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.

  • 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.

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

  • 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

341 calories; protein 18.9g; carbohydrates 49.6g; fat 7.7g; cholesterol 34mg; sodium 1138.2mg. Full Nutrition


Rating: 4 stars
It tasted fabulous but it ended up being more of a casserole than a soup. I guess the rice and quinoa soaked up all of the broth. I went back to check and I followed all the instructions. My husband says he prefers the casserole version as he is not a big soup fan. A big plus was that I had enough to feed an army. I made it during a historic snow and ice storm in Texas and it fed 5 of us with leftovers for 2 more full meals. That will help us stretch until we are able to get more groceries in town. Read More