Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy clean-up! This is an all-in-one soup that I cook, all year round.
Chicken and Rice Soup (Instant Pot)
1 carton gluten-free chicken broth
2 cans of chicken, drained
4 c. cooked rice
1/2 c. sour cream
Cream of chicken soup
1 c. milk
2 c. cheddar cheese soup
In an instant pot, place all ingredients except the sour cream, milk, and cheddar cheese. Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it in before, it can lead to explosions (experience) and curdling (again, experience).
Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese. This includes cream, 1/2 and 1/2, sour cream, cream cheese, any type of cheese, etc.
Turn on soup mode and let run until done. This is usually 15 minutes. My rice was not quite done enough, so I stirred it up, well and put it on manual for another 10 minutes.
Once done, add the milk, sour cream, and cheddar. Stir until it is all melded well.