Instant Pot Asian Chicken and Rice Soup
This Instant Pot Asian chicken and rice soup is a fun twist to traditional chicken and rice soup. Top with sriracha, chilies, and crushed peanuts for extra zing!
Servings: 4 servings
Ingredients
- 2 teaspoons olive oil
- 2 medium sized shallots diced
- 2 tablespoons grated ginger
- 2 tablespoons grated lemongrass
- 1 tablespoon grated garlic
- 3/4 cup white rice long grain
- 8 cups chicken stock
- 1 pound boneless skinless chicken thighs
- 2 tablespoons lime juice freshly juiced
- 1 tablespoon fish sauce
- Sriracha for topping
- Chopped peanuts for topping
- Sliced chilies for topping
Instructions
- Place you instant pot on saute and add in olive oil. When the oil is hot add in the shallots and saute for a few minutes to help soften the shallots.
- Stir in ginger, lemongrass, garlic, and rice. Toast the rice for a few minutes and turn off the saute setting.
- Pour in the chicken stock and stir.
- Place the chicken in the stock, secure the lid, make sure the nozzle is placed to "seal" and cook on the manual setting for 20 minutes. The Instant Pot will take about 10 minutes to reach pressure.
- When the cooking time is over manually release the pressure and remove the lid when unlocked.
- Shred the chicken into the pot and stir in the lime juice and fish sauce. Let the soup rest for about 5 minutes to help thicken the soup.
- Serve the soup topped with sriracha, chopped peanuts, and sliced chilies.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 51g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 1145mg | Potassium: 951mg | Fiber: 1g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg