Best 2 Instant Pot Chicken And Quinoa Soup Recipes

Indulge in a culinary journey with our Instant Pot Chicken and Quinoa Soup, a delightful symphony of flavors that will warm your soul. This wholesome soup is not only incredibly delicious but also a breeze to make, thanks to the versatility of the Instant Pot. With just a handful of easily accessible ingredients and minimal prep time, you can conjure up a hearty and nutritious meal that the whole family will love. From the tender chicken and fluffy quinoa to the medley of vegetables and aromatic herbs, every spoonful promises a burst of flavor. Whether you're seeking a comforting lunch, a light dinner, or a cozy meal on a chilly evening, this Instant Pot Chicken and Quinoa Soup is guaranteed to hit the spot. So, prepare to tantalize your taste buds and embark on a culinary adventure with this exceptional recipe.

Here are our top 2 tried and tested 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

Tips:

Use high-quality chicken broth for the best flavor. If you don't have any on hand, you can use water instead, but the soup will be less flavorful.
Don't overcrowd the Instant Pot. If you're using a 6-quart Instant Pot, you can cook up to 1 pound of chicken breasts or thighs. If you're using an 8-quart Instant Pot, you can cook up to 2 pounds of chicken.
Make sure the chicken is fully cooked before adding the quinoa. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
Don't overcook the quinoa. Quinoa should be cooked until it is tender but still has a slight bite to it. This usually takes about 12 minutes in the Instant Pot.
Add your favorite vegetables to the soup. Some good options include carrots, celery, onions, potatoes, and spinach.
Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, paprika, or chili powder.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Instant Pot Chicken and Quinoa Soup is a delicious and healthy meal that can be made in just 30 minutes. It's perfect for a quick and easy weeknight dinner or a healthy lunch. The soup is also a great way to use up leftover chicken. So next time you have some leftover chicken, be sure to try this recipe!

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