Being stuck at home amidst the "Shelter In Place" (stay at home) order in Illinois, my wife said, "Let's make Instant Pot Chicken Soup with Rice"! So that's what we did!
We put chicken breasts cut into squares and potatoes into the pot and seasoned it with salt, pepper, oregano and other seasoning. The potatoes were placed in aluminum foil inside the Instant Pot to keep it from falling apart during the pressure cooking and then added into the soup after the pot was done cooking I cooked the soup using the program button labeled "Stew" for about 35 minutes after the pot hit pressure and then manually released the pressure after 5 minutes. After removing the aluminum foil for the potatoes, I added frozen peas, two cans of corn, two cans of mushrooms and one can of kidney beans along with corn starch to thicken the soup a bit. The soup was then heated up again with the Saute button until it came to a boil.
Scooping the soup over some rice made it complete. Tasted great!
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