Instant Pot Chicken and Rice Stracciatella

Instant Pot Chicken and Rice Stracciatella
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    9

A comforting and lightened-up take on classic stracciatella soup, this Instant Pot version is infused with tender chicken and rice for a satisfying and quick meal, perfect for a chilly evening or when you're craving something nourishing.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    191 mg
  • Fiber
    0 g
  • Protein
    22 g
  • Saturated Fat
    3 g
  • Sodium
    1896 mg
  • Sugar
    2 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Combine chicken broth, chicken, and rice in your Instant Pot. (5 minutes)

02

Step

Seal the lid and cook on high pressure for 4 minutes. Allow 10-15 minutes for the pressure to build naturally.

03

Step

While the Instant Pot is working its magic, whisk together the eggs and Parmigiano-Reggiano cheese in a small bowl. Season generously with black pepper. Set aside. (5 minutes)

04

Step

Carefully release the pressure using the quick-release method (about 5 minutes).

05

Step

Remove the lid and switch the Instant Pot to the Sauté setting.

06

Step

Slowly pour the egg mixture into the simmering broth in a thin, steady stream, whisking constantly to create delicate egg ribbons. Cook for 1 minute, or until the soup thickens slightly.

07

Step

Serve immediately, garnished with fresh parsley.

For an even richer flavor, use homemade chicken broth.
Adjust the amount of black pepper to your liking – a generous grind really enhances the flavor.
If you don't have fresh parsley, a pinch of dried parsley will work in a pinch.

Audie Berge

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Peter Hamill

    I doubled the recipe and it worked perfectly in my 6-quart Instant Pot.

  • Cullen Gorczany

    I added a pinch of red pepper flakes for a little heat.

  • Mark Kunde

    I added some spinach for extra nutrients and it was delicious!

  • Tyreek Bergnaum

    My rice came out a little mushy, maybe I'll reduce the cooking time next time.

  • Liliane Schultz

    Delicious and very quick to make!

  • Bret Bosco

    I didn't have Parmigiano-Reggiano, so I used Pecorino Romano and it was still great!

  • Orie Weimann

    The perfect quick and easy soup for a sick day.

  • Richie Bode

    This was so easy and comforting! My family loved it.

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