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5 from 14 votes

Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

This canja de galinha recipe is a classic Brazilian chicken and rice soup, made in the instant pot with little effort and lots of returns! This delicious, filling and nourishing recipe goes a long way and freezes wonderfully for a week's worth of comforting meals.

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Brazilian, Latin American
Keyword: chicken, chicken soup, instant pot, soup
Servings: 8 servings
Author: Aline Shaw


  • Instant Pot


  • 1.5 lbs about 2 boneless skinless chicken breasts you can also use thighs
  • 1 Tbsp olive oil plus more for drizzling
  • 2 Tbsps of Brazilian Sofrito or 1/2 an onion, diced plus 2 garlic cloves, minced
  • 3 roma tomatoes, halved and seeded or a tablespoon of tomato paste
  • 1-2 sprigs of fresh thyme
  • 1.5 cups of chicken stock or water + 2tsp of chicken bouillon
  • 3 large carrots peeled and cut into rounds
  • 1 celery stalk diced
  • 2 potatoes peeled and diced
  • 1/2 cup of uncooked white rice
  • salt and pepper to taste


  • Season the chicken breasts with some salt and pepper, and set aside.
  • Heat up the olive oil using the 'saute' function of your instant pot.
  • When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
  • Add the chicken, and brown both sides - about a minute per side.
  • Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.
  • After 25 mins, safely release the pressure, turn off and open the pan when you are able.
  • Remove the tomato skins, and the thyme sprig and discard.
  • Using a wooden spoon, "smash" the coked chicken to shred it.
  • After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.
  • Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.

Bom Apetite!!