Easy Chicken and Quinoa Soup Made in the Instant Pot®
This comforting soup is perfect for busy weeknights when you want something warm and healthy. With tender chicken and nutritious quinoa, it comes together quickly using the Instant Pot® for a delicious meal in no time.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Helpful Tips For Cooking
Rinse the quinoa well before adding it to remove any bitterness.
Use fresh or frozen vegetables for added flavor and nutrition.
Let the pressure release naturally for a few minutes to keep the chicken tender and juicy.
Ingredients
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Why This Dish Is Worth Trying
This soup is a comforting and nutritious meal that comes together quickly. Using the Instant Pot® makes cooking easy and hands-free. It’s perfect for busy days when you want something warm and wholesome without much effort.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onion softens, which should take about 5 to 7 minutes. Next, add the carrots, mushrooms, the rice from the package, and the quinoa. Place the frozen chicken breasts right on top, then pour in the chicken broth. Sprinkle in the seasoned salt, pepper flakes, parsley, and chili powder.
Step 2
Cancel the sauté function, close the lid, and make sure it’s locked. Set the pot to cook on high pressure for 8 minutes. It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method—this usually takes about 5 minutes.
Step 3
Once it’s safe to open, take the chicken out and shred it with two forks. Stir the shredded chicken back into the soup, then taste and adjust the seasoning with salt and pepper as needed. Your comforting chicken and quinoa soup is ready to enjoy!
287
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Style Ideas
Serve the soup with a side of crusty bread or a simple green salad for a complete meal. Adding a squeeze of fresh lemon juice or a sprinkle of chopped herbs like parsley can brighten up the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Frequently Asked Questions
Can I use fresh chicken instead of frozen for this soup?
Yes, fresh chicken breasts work fine; just reduce the cooking time slightly to ensure they cook through.
Is it necessary to use tri-colored quinoa, or can I use regular quinoa?
You can use any type of quinoa you prefer; cooking times and texture will be similar.
Can I substitute the pre-cooked brown rice with uncooked rice?
It’s best to use pre-cooked rice to avoid overcooking; if using uncooked rice, increase the cooking time accordingly.
How spicy is this soup with the red pepper flakes and chili powder?
The spice level is mild to medium, but you can adjust or omit the red pepper flakes and chili powder to suit your taste.
Can I make this soup without an Instant Pot?
Yes, you can cook it on the stovetop but will need to simmer longer until the chicken and quinoa are fully cooked.
How long can I store leftovers, and what's the best way to reheat?
Store leftovers in the fridge for up to 4 days; reheat gently on the stove or in the microwave until hot.
Can I freeze this soup?
Yes, it freezes well; thaw overnight in the fridge before reheating.
Do I need to thaw the chicken before cooking?
No, the recipe is designed for frozen chicken breasts to cook safely in the Instant Pot.
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