INSTANT POT CHICKEN RICE SOUP RECIPES

Steps:

• Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate. Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Remove the chicken from the pot and shred with two forks in a bowl. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste. Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

Steps:

• Turn a 6-quart Instant Pot® to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.  
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. 
• Switch the Instant Pot® to the high sauté setting and bring the soup to a boil. Once at a boil, add the noodles and cook until al dente, 4 to 5 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.