Ingredients
8
8 servings
- •2 tablespoons butter
- •1 large yellow onion, diced
- •2 tablespoons minced garlic
- •4 cups sliced carrots
- •4 cups sliced fresh mushrooms
- •14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
- •2 cups tri-colored quinoa (such as Boil-in-Bag®)
- •3 frozen skinless, boneless chicken breasts
- •1 (48 ounce) container chicken broth
- •½ tablespoon seasoned salt (such as Lawry's®)
- •½ tablespoon red pepper flakes
- •½ tablespoon dried parsley
- •1 teaspoon chili powder
- •1 pinch salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 341
- Carbohydrate: 50g
- Fat: 8g
- Fiber: 7g
- Protein: 19g
- Sugar: 6g
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