Instant Pot Chicken and Rice Stracciatella: A Comforting One-Pot Meal
Craving a warm, comforting, and satisfying meal that’s also incredibly easy to make? Look no further than this Instant Pot Chicken and Rice Stracciatella! This recipe takes the classic Italian egg drop soup, Stracciatella, and combines it with the heartiness of chicken and rice, all cooked to perfection in your Instant Pot. It’s a one-pot wonder that’s perfect for busy weeknights, cozy weekends, or whenever you need a hug in a bowl.
## What is Stracciatella?
Before we dive into the recipe, let’s talk about Stracciatella. Stracciatella is an Italian soup characterized by its delicate egg ribbons floating in a flavorful broth. The name “Stracciatella” comes from the Italian word “stracciare,” which means “to shred” or “to tear,” referring to the way the eggs are whisked into the hot broth, creating those characteristic strands.
Traditionally, Stracciatella is a simple soup made with broth, eggs, Parmesan cheese, and sometimes semolina or breadcrumbs. This Instant Pot version builds on the classic by adding chicken and rice for a more substantial and complete meal.
## Why Use an Instant Pot?
The Instant Pot is the perfect tool for this recipe for several reasons:
* **One-Pot Cooking:** Everything cooks together in one pot, minimizing cleanup.
* **Speed:** The Instant Pot cooks the chicken and rice much faster than traditional methods.
* **Flavor Infusion:** Pressure cooking helps to meld the flavors together beautifully.
* **Tender Chicken:** The Instant Pot ensures the chicken is incredibly tender and moist.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious Instant Pot Chicken and Rice Stracciatella:
* **Chicken:** 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs will result in a richer flavor and more tender texture, but chicken breasts are a leaner option.
* **Rice:** 1 cup long-grain white rice, rinsed. Rinsing removes excess starch and helps prevent the rice from becoming sticky. Basmati or Jasmine rice can also be used.
* **Broth:** 6 cups chicken broth. Use low-sodium broth to control the salt level. Homemade broth will provide the best flavor, but store-bought is perfectly acceptable.
* **Aromatics:** 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced. These aromatics form the flavor base of the soup.
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables.
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese. Adds a salty and savory flavor to the egg mixture.
* **Eggs:** 3 large eggs. The key ingredient for the Stracciatella effect.
* **Fresh Parsley:** 1/4 cup chopped fresh parsley. For garnish and a touch of freshness.
* **Lemon Juice:** 1 tablespoon fresh lemon juice. Adds brightness and acidity to the soup.
* **Salt and Pepper:** To taste.
* **Optional:** Red pepper flakes for a touch of heat.
## Step-by-Step Instructions
Follow these detailed instructions to create your own Instant Pot Chicken and Rice Stracciatella:
**1. Sauté the Aromatics:**
* Turn your Instant Pot to the “Sauté” function.
* Add the olive oil to the pot. Once heated, add the chopped onion, carrots, and celery.
* Sauté for 5-7 minutes, or until the vegetables are softened and fragrant, stirring occasionally to prevent burning.
* Add the minced garlic and sauté for another minute until fragrant.
**2. Add Chicken and Rice:**
* Add the diced chicken to the pot and cook for 2-3 minutes, or until lightly browned on all sides.
* Pour in the rinsed rice and stir to combine with the chicken and vegetables.
**3. Add Broth and Pressure Cook:**
* Pour the chicken broth into the Instant Pot, ensuring that the rice and chicken are submerged.
* Season with salt and pepper to taste. Remember that the Parmesan cheese is also salty, so start with less salt and adjust later if needed. If using red pepper flakes, add them now.
* Close the Instant Pot lid and seal the vent.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 8 minutes on high pressure.
* Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, manually release any remaining pressure.
**4. Prepare the Egg Mixture:**
* While the Instant Pot is releasing pressure, prepare the egg mixture.
* In a medium bowl, whisk together the eggs and grated Parmesan cheese until well combined. This mixture will create the signature Stracciatella ribbons.
**5. Create the Stracciatella:**
* Carefully open the Instant Pot lid. Be cautious of escaping steam.
* Turn the Instant Pot back to the “Sauté” function on low. This is important to ensure the eggs cook properly and don’t scramble.
* Slowly drizzle the egg mixture into the hot soup while gently stirring with a fork or whisk. The eggs will cook almost instantly, forming delicate ribbons in the broth. This step requires patience and a slow, steady pour to achieve the desired Stracciatella effect.
* Continue stirring gently for 1-2 minutes until the egg ribbons are cooked through. Avoid over-stirring, which can break up the ribbons.
**6. Finish and Serve:**
* Turn off the Instant Pot.
* Stir in the fresh lemon juice and chopped parsley.
* Taste and adjust seasoning with salt and pepper as needed.
* Ladle the Instant Pot Chicken and Rice Stracciatella into bowls and serve immediately.
* Garnish with extra Parmesan cheese and fresh parsley, if desired.
## Tips and Variations
* **Use Leftover Chicken:** This recipe is a great way to use leftover cooked chicken. Simply shred the chicken and add it to the Instant Pot after sautéing the aromatics. Reduce the cooking time to 5 minutes since the chicken is already cooked.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as spinach, kale, zucchini, or mushrooms. Add them along with the chicken broth.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
* **Use Different Rice:** While long-grain white rice is recommended, you can also use other types of rice, such as brown rice or wild rice. Keep in mind that brown rice will require a longer cooking time.
* **Make it Creamy:** For a creamier soup, stir in a dollop of heavy cream or sour cream before serving.
* **Add Semolina or Breadcrumbs:** For a more traditional Stracciatella texture, whisk in a tablespoon or two of semolina flour or breadcrumbs into the egg mixture.
* **Vegetarian Option:** Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. Add a can of drained and rinsed chickpeas or white beans for added protein.
* **Fresh Herbs:** Experiment with different fresh herbs like dill, chives, or basil for different flavor profiles.
* **Lemon Zest:** Add a teaspoon of lemon zest along with the lemon juice for a more intense lemon flavor.
* **Don’t Overcook the Rice:** Overcooked rice will result in a mushy soup. Be sure to follow the cooking time carefully and rinse the rice thoroughly before cooking.
* **Don’t Boil After Adding Eggs:** After adding the egg mixture, avoid bringing the soup to a boil. This can cause the eggs to curdle and result in a less desirable texture. The residual heat from the “Sauté” function should be sufficient to cook the eggs gently.
## Serving Suggestions
This Instant Pot Chicken and Rice Stracciatella is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:
* **Crusty Bread:** Serve with a side of crusty bread for dipping into the flavorful broth.
* **Side Salad:** Pair with a simple green salad for a light and refreshing complement.
* **Grilled Cheese Sandwich:** A classic pairing for a comforting soup.
* **Grated Parmesan Cheese:** Offer extra grated Parmesan cheese for sprinkling on top.
* **Fresh Herbs:** Garnish with a sprig of fresh parsley or basil for a pop of color and flavor.
## Make-Ahead Tips
While this soup is best enjoyed fresh, you can prepare some components ahead of time to save time on busy weeknights:
* **Chop Vegetables:** Chop the onion, carrots, and celery in advance and store them in an airtight container in the refrigerator.
* **Dice Chicken:** Dice the chicken and store it in the refrigerator.
* **Grate Parmesan Cheese:** Grate the Parmesan cheese and store it in an airtight container in the refrigerator.
* **Cook the Rice:** While not recommended for optimal texture, you can cook the rice separately and add it to the soup at the end. This will shorten the Instant Pot cooking time.
**Storage Instructions**
* **Refrigerate:** Store leftover Instant Pot Chicken and Rice Stracciatella in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. Be careful not to overheat, as this can cause the eggs to become rubbery.
* **Freezing:** Freezing this soup is not recommended, as the texture of the rice and eggs may change upon thawing.
## Recipe Card
**Instant Pot Chicken and Rice Stracciatella**
A comforting and flavorful one-pot meal made easy in the Instant Pot.
**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 6-8
**Ingredients:**
* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 cup long-grain white rice, rinsed
* 6 cups chicken broth
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 1/2 cup grated Parmesan cheese
* 3 large eggs
* 1/4 cup chopped fresh parsley
* 1 tablespoon fresh lemon juice
* Salt and pepper to taste
* Optional: Red pepper flakes
**Instructions:**
1. Turn Instant Pot to “Sauté.” Add olive oil, then onion, carrots, and celery. Sauté 5-7 minutes until softened.
2. Add garlic and sauté 1 minute until fragrant.
3. Add chicken and cook 2-3 minutes until lightly browned.
4. Add rinsed rice and stir.
5. Pour in chicken broth, season with salt, pepper, and red pepper flakes (optional).
6. Close lid, seal vent. “Manual”/”Pressure Cook” for 8 minutes on high pressure.
7. Natural pressure release for 10 minutes, then manually release remaining pressure.
8. Whisk eggs and Parmesan cheese in a bowl.
9. Carefully open Instant Pot lid. Turn to “Sauté” on low.
10. Slowly drizzle egg mixture into hot soup while gently stirring with fork/whisk. Stir gently 1-2 minutes until egg ribbons are cooked.
11. Turn off Instant Pot. Stir in lemon juice and parsley.
12. Taste and adjust seasoning.
13. Ladle into bowls and serve. Garnish with extra Parmesan and parsley.
Enjoy your delicious and comforting Instant Pot Chicken and Rice Stracciatella! This recipe is sure to become a family favorite.
## Nutritional Information (Approximate):
* Calories: 350-400 per serving (estimated)
* Protein: 30-35g
* Carbohydrates: 30-35g
* Fat: 15-20g
*Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## More Instant Pot Recipes to Explore
If you enjoyed this Instant Pot recipe, here are a few more to try:
* Instant Pot Beef Stew
* Instant Pot Chili
* Instant Pot Mac and Cheese
* Instant Pot Chicken Noodle Soup
* Instant Pot Risotto
Happy cooking!