Best Instant Pot Chicken And Quinoa Soup Recipes

INSTANT POT® CHICKEN QUINOA TORTILLA SOUP

Instant Pot® Chicken Quinoa Tortilla Soup image

This wonderful Instant Pot® chicken tortilla soup is such a delicious, quick, and easy dinner option that you will put together in no time!

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 43m

Yield 4

Number Of Ingredients 16

Ingredients

5 cups chicken stock
1 (14.5 ounce) can canned diced tomatoes with their juice
1 onion, diced
2 cloves garlic, minced
1 ½ pounds boneless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 cups frozen corn kernels
½ cup shredded cabbage
1 cup cooked quinoa
1 tablespoon lemon juice
1 (8 ounce) package tortilla chips
1 tablespoon fresh cilantro

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. 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 lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 77.7 g, Cholesterol 88.7 mg, Fat 19.8 g, Fiber 9.5 g, Protein 44.8 g, SaturatedFat 3 g, Sodium 1920.1 mg, Sugar 9.4 g

INSTANT POT® CHICKEN AND QUINOA SOUP

Instant Pot® Chicken and Quinoa Soup image

This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!

Provided by 3ManCubs

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 49.6 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 6.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1138.2 mg, Sugar 5.6 g

CHICKEN AND QUINOA SOUP

Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.