Instant Pot Chicken And Rice Soup

1. 1

   Turn Instant Pot to the high saute setting. Once hot, add coconut oil. Saute leeks and garlic. Season with 1 tablespoon salt, pepper, and a pinch of red pepper flakes. Cook, stirring until the vegetables are slightly softened, about 4 minutes.

2. 2

   Add the chicken, ginger, and 8 cups of water. Secure lid and set to pressure cook on high for 20 minutes.

3. 3

   Once pressure cook cycle is complete, quick release, unlock, and remove lid. Use a pair of tongs to remove the chicken from the pot and put into a large bowl to cool.

4. 4

   Meanwhile, return the Instant Pot to high saute setting and add the rinsed rice. Allow this to simmer while chicken is cooling. This gives the rice a little head start because it will need more cooking time than the other ingredients. You are not looking for this rice to be toothsome. By the time it's done cooking (after the NEXT pressure cook) it should be extra swollen, soft, and comforting.

5. 5

   Once chicken is cool enough to handle, shred the chicken into bite-sized pieces. Add them back to the pot, along with the sweet potatoes, cilantro stems, and braising greens. Secure the lid and set to pressure cook on high for 2 minutes.

6. 6

   After pressure cook cycle is complete, quick release, unlock and remove the lid. Add the lemon juice and soy sauce. Season with salt and pepper to your liking.

7. 7

   To serve, ladle into bowls and top with thinly sliced jalapenos, lime wedges, cilantro leaves, and sliced avocado. Enjoy!

No additional tips available.