Recipe
Instant Pot Chicken Quinoa Soup Recipe
Published: April 1, 2024
Looking for a delicious and healthy recipe? Try our Instant Pot Chicken Quinoa Soup for a nutritious and satisfying meal. Perfect for a quick and easy dinner!
This hearty chicken quinoa soup is my go-to comfort food. It's packed with veggies, protein-rich quinoa, and tender chicken. Just one pot and a few simple steps, you've got a wholesome meal!
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Brace yourselves, folks! I've got a knockout one-pot wonder for us today. Picture this: steaming hot chicken soup, laden with nutritious quinoa and vibrant vegetables. This cozy, mouthwatering concoction is perfect for those brisk evenings. It's a breeze to whip up thanks to our trusty Instant Pot and I promise, it's every bit as delicious as it sounds. Ready to dive into this culinary adventure? Let's do it!
Ingredients for Instant Pot Chicken Quinoa Soup
- Olive oil: Adds flavor and helps sauté vegetables, enhancing the overall taste and richness of the soup.
- Onion: Provides a savory base and depth of flavor, essential for building a delicious soup foundation.
- Carrots: Bring natural sweetness and vibrant color, adding texture and nutrients to the hearty soup.
- Celery: Offers a subtle earthy taste and crunch, contributing to the aromatic profile and overall texture of the soup.
- Garlic: Infuses a pungent aroma and robust flavor, elevating the taste profile and adding depth to the soup.
- Dried thyme: Imparts a warm, herbaceous essence, enhancing the overall savory notes and complexity of the soup.
- Dried oregano: Provides a Mediterranean flair with its earthy and slightly bitter undertones, complementing the other herbs and flavors.
- Quinoa: Adds a nutty flavor, protein, and a satisfying chew, making the soup heartier and more nutritious.
- Chicken breasts: Supply lean protein and a meaty texture, making the soup filling and adding a savory element.
- Chicken broth: Forms the flavorful base of the soup, infusing it with richness and depth, enhancing the overall taste.
- Spinach: Introduces a pop of color, vitamins, and a delicate flavor, adding freshness and nutritional value to the soup.
One unique tip for this instant pot chicken quinoa soup recipe is to add a splash of lemon juice at the end of cooking to brighten up the flavors and give the soup a refreshing twist.
Read more: Instant Pot Chicken and Rice Soup Recipe
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and keeping the chicken tender.
- Knife: Needed for chopping vegetables and slicing chicken breasts for even cooking and texture in the soup.
Common Questions About This Instant Pot Soup Recipe
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 cups water
- 2 cups spinach
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, carrots, and celery. Cook for 3-4 minutes until softened.
- Add the garlic, thyme, oregano, salt, and pepper. Cook for another minute.
- Stir in the quinoa.
- Add the chicken breasts, chicken broth, and water.
- Close the Instant Pot lid and set to high pressure for 8 minutes.
- Once done, do a quick pressure release.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the spinach until wilted.
- Serve hot and enjoy!
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 30 g | Protein: 30 g | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 1200 mg | Dietary Fiber: 5 g | Sugar: 5 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 20 mg
Tips for Making Instant Pot Chicken Quinoa Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not add the spinach.
- Let the soup cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the soup on the stove, add the spinach, and simmer until wilted.
Freezing Instructions
- Prepare the soup without adding the spinach.
- Allow the soup to cool down completely.
- Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator and reheat on the stove, adding the spinach before serving.
