Instant Pot Chicken and Rice Soup

Name: Instant Pot Chicken and Rice Soup
Total time: 70
Yield: 4
Ingredients: 1.5 cups low-sodium chicken broth; 0.33333334326744 cup brown rice; 1.5 pounds chicken breast tenderloins, cubed; 1 large onion, diced; 1.5 cups diced carrot; 1.5 cups diced celery; 1 cup frozen corn kernels; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon poultry seasoning; 0.5 teaspoon dried thyme; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup half-and-half; 2 teaspoons cornstarch; 0.5 cup frozen peas

Recipe by Allrecipes Magazine from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1.5 cups low-sodium chicken broth
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0.33333334326744 cup brown rice
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1.5 pounds chicken breast tenderloins, cubed
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1 large onion, diced
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1.5 cups diced carrot
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1.5 cups diced celery
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1 cup frozen corn kernels
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1 teaspoon garlic powder

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1 teaspoon onion powder
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1 teaspoon poultry seasoning
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0.5 teaspoon dried thyme
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 cup half-and-half
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2 teaspoons cornstarch
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0.5 cup frozen peas

Instructions

Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) 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. Select high pressure and set the 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, 2 to 3 minutes. Remove the lid.
Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.