Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid.

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  • Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.

  • Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.

Nutrition Facts

380 calories; protein 40g; carbohydrates 36.9g; fat 8.2g; cholesterol 100.5mg; sodium 511.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2020
My wife and I loved it. No half and half so we used 2% and sour cream. I will make it again. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2020
My wife and I loved it. No half and half so we used 2% and sour cream. I will make it again. Read More
(1)
Rating: 4 stars
07/25/2020
This is a very good soup. But it only called for one and half cups of broth, which wasn’t enough. I used about 3 Cups and it turned out very well! I followed the rest of the recipe exactly and will make it again! Read More
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