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    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Chicken and Rice Soup Recipe

    Instant Pot Chicken and Rice Soup Recipe

    Published: Feb 13, 2019 · Modified: Nov 2, 2022 by Anna 83 Comments · This post may contain affiliate links.

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    Instant Pot Chicken and Rice Soup Recipe is a quick and easy soup with chicken, rice and vegetables, that cooks in 4 minutes. One of the easiest and healthy soups you can make in your pressure cooker.

    Overhead shot of chicken and rice soup in white bowl.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients:
    • How to make chicken and rice soup in the Instant Pot?
    • How to make sure the soup is flavorful?
    • Recipe FAQs:
    • More Instant Pot soup recipes:
    • Instant Pot Chicken and Rice Soup

    Why You'll Love This Recipe

    Cooking soups in the Instant Pot is in my weekly routine. Some of my favorites include Instant Pot Chicken Noodle Soup, Instant Pot Chicken Tortilla Soup and the creamy Instant Pot Broccoli Cheddar soup. Now, I have another recipe in the collection: the Chicken and Rice soup. It's even faster to make!

    This Instant Pot Chicken and Rice soup is so easy to make. With cooking time being only 4 minutes, you can have a delicious lunch or light dinner ready fast. The leftovers the next day are perfect too!

    Ingredients:

    • chicken: boneless skinless chicken breast or thighs;
    • vegetables: onion, garlic, celery, carrots
    • rice: I used long grain;
    • seasoning: Italian seasoning, salt and pepper;
    • liquids: water and chicken stock or broth.

    How to make chicken and rice soup in the Instant Pot?

    • Start by cutting the chicken breast into bite-size pieces. Chop onion, carrots, and celery.
    • Make sure the stainless steel insert is in your Instant Pot. Press the "saute" setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
    • Add chopped onion, carrot, celery, and minced garlic. Sautee for 3 to 4 minutes. Add chicken and saute for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until the chicken is almost done.
    Overhead shot of chopped onions, carrots and celery in the Instant Pot.
    • Add rice and stir well. Add liquids and stir. Close the lid, set the valve to the "sealing" position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the "manual" or "pressure cook" button. Set timer to 4 minutes. It will take about 7 minutes for the IP to come to pressure.
    • When the timer is done, let the pressure release naturally for 5 minutes, then flip the valve to the "venting" position to release the remaining pressure.
    • Open the lid carefully away from your face. Stir. Serve with chopped parsley.
    Overhead shot of chicken, carrots, celery, onions and rice in the Instant Pot.

    How to make sure the soup is flavorful?

    To ensure that the soup is not bland but flavorful, I recommend adding dry seasoning (herb mix, like poultry mix or Italian seasoning) to sauteeing vegetables and chicken. The dry herbs will become fragrant, they will stick to the chicken and add a lot of flavors. You don't want dry herbs floating on top of the soup. Adding them to the chicken is the best way to activate them.

    Overhead shot of two bowls with chicken and rice soup, next to the Instant Pot.

    Recipe FAQs:

    How to store leftovers?

    Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days. The rice may absorb more liquid so add more chicken stock or water when reheating.

    Can I use brown rice in this recipe?

    Absolutely! You can use white, Jasmin, or brown rice in this recipe. Brown rice will require a longer cooking time (12 minutes). In that case, you can use whole chicken breast or thighs (1 lb total), sear it with vegetables and seasoning, then add rice and liquids. Cook for 12 minutes on HIGH pressure. Jasmin rice requires only 4 minutes of cooking, so the instructions remain the same as for the white rice.

    Can I use frozen chicken to make this soup?

    Yes, you can place frozen chicken breast or thighs after sauteing the vegetables. Frozen chicken does not saute well, so skip that step. If using frozen chicken, you will need to increase the cooking time to 12 minutes. That means the white long-grain rice will overcook. I recommend using brown rice (since it requires longer cooking time) if you are using frozen chicken.

    Side shot of chicken and rice soup in white bowl, another bowl and Instant Pot in the background.

    More Instant Pot soup recipes:

    • Instant Pot Chicken Noodle Soup
    • Instant Pot Weight Loss Vegetable Soup Recipe
    • Instant Pot French Onion Soup
    • Instant Pot Potato Soup

    To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Instant Pot Chicken and Rice soup in white bowl with spoon.

    Instant Pot Chicken and Rice Soup

    Author: Anna
    Instant Pot Chicken and Rice Soup Recipe - quick and easy soup with chicken, rice and vegetables, that cooks in 4 minutes. One of the easiest and healthy soups you can make in your pressure cooker.
    4.79 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 4 mins
    coming to pressure 7 mins
    Total Time 14 mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 298 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 1 small yellow onion
    • 2 celery stalks
    • 2 carrots
    • 2 garlic cloves
    • 1 lb boneless skinless chicken breast
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¾ teaspoon Italian seasoning or dried thyme
    • ½ cup white long-grain rice see note
    • 2 ½ cups low-sodium chicken broth or stock
    • 2 ⅓ cups water

    Instructions
     

    • Start by cutting the chicken breast into bite size pieces. Chop onion, carrots and celery.
    • Make sure the stainless steel insert is in your Instant Pot. Press "saute" setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
    • Add chopped onion, carrot, celery and minced garlic. Sautee for 3 to 4 minutes. Add chicken and saute for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked. Press "cancel/off" button.
    • Add rice and stir well. Add liquids and stir. Close lid, set valve to "sealing" position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the "manual" or "pressure cook" button. Set timer to 4 minutes. It will take about 7 minutes for the IP to come to pressure.
    • When the timer is done, let the pressure release naturally for 5 minutes, then flip the valve to "venting" position to release remaining pressure.
    • Open the lid carefully away from your face. Stir. Serve with chopped parsley.

    Notes

    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
    • If using frozen chicken, skip the browning step, increase the cooking time to 12 minutes and use brown rice since it requires longer cooking time. White rice may overcook.

    Nutrition

    Calories: 298kcal | Carbohydrates: 27g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 513mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5220IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 1.2mg
    Tried this recipe?Leave a comment with rating below!

    More Instant Pot Recipes

    • Instant Pot Applesauce
    • Best Instant Pot Teriyaki Chicken
    • Instant Pot Corned Beef
    • Instant Pot Turkey Stock

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kathy says

      January 29, 2023 at 7:46 am

      5 stars
      This was so easy and tastes so wonderful. I didn’t have celery so I used some celery salt!

      Reply
      • Anna says

        January 29, 2023 at 10:27 pm

        Thank you for making my recipe, Kathy!

        Reply
    2. Carla says

      September 22, 2022 at 6:25 pm

      5 stars
      I have made this recipe several times now! Sometimes I use chicken broth I have made by cooking a whole chicken in the IP first. I have made this with whole frozen chicken breast and cut up raw chicken. I add more liquid because I like more liquid in my soup. I once added more celery thinking it would be healthier and have a higher water content, but the celery flavor was surprisingly overpowering. This recipe is in my Tried and True Recipes folder!

      Reply
    3. Monica says

      January 23, 2022 at 6:16 pm

      I don’t have chicken broth or stock but I do have buillion cubes. Any suggestions on how to measure that out?

      Reply
      • Anna says

        January 23, 2022 at 7:18 pm

        Hi Monica! No worries! Dissolve two cubes in 2 and 1/2 cups of water. That should work!

        Reply
    4. Kari says

      September 26, 2021 at 2:21 pm

      Absolutely delicious! I didn't change a thing. I love how easy and tasty it came out. It was as if I put it in the slow cooker all afternoon. Perfect for a fall Sunday football day.

      Reply
    5. Skip Johnson says

      September 04, 2021 at 5:58 pm

      5 stars
      I think your instructions need to include rinsing the rice before adding it to the instant pot.

      Reply
    6. Leanne P says

      August 02, 2021 at 6:52 pm

      This was absolutely delicious! Thanks for sharing! All the way from Australia! It was a hit with the whole family… including my 4 year old picky eater! Loved it and will definitely make again. Super easy esp with 2 kids under 4. Yum yum yum!!!

      Reply
    7. Ken says

      February 15, 2021 at 4:56 pm

      5 stars
      Travel a lot for work made the soup tonight in a hotel room ( kitchenette equipped) came out great in the instant pot mini. I can take leftovers tomorrow for lunch.
      Looking for recipes for what I’m calling pandemic cooking. No restaurant at limited capacity wants to burn a tAble of one. Soup was great and hearty

      Reply
      • Anna says

        February 17, 2021 at 3:49 pm

        Sounds perfect, Ken! Thank you for trying my recipe!

        Reply
    8. Martie says

      January 04, 2021 at 4:17 pm

      5 stars
      Love this recipe! This has become my go-to recipe for taking a meal to someone else who needs the TLC. The soup, with some homemade rolls and it's a full meal.

      I add more carrots and celery and I use CANNED chicken (12.5 oz size). Just fork shred it. I also add more broth/water to compensate for more veggies.

      Reply
    9. Jennifer Foley says

      January 03, 2021 at 9:32 pm

      5 stars
      My daughter made this tonight and it was absolutely delish! Will definitely make again.

      Reply
    10. Renee says

      December 04, 2020 at 7:50 pm

      Just made this recipe and it was wonderful! I tweaked the dry mixture because I doubled the recipe so I was worried it might not pack enough flavor. I added a ground chicken bouillon cube in the mixture of salt, pepper, thyme, terragon and Italian seasoning, and threw in a bay leaf with the liquid, and a spoonful of better than bouillon. Also- tried Goya Cannilla long grain rice and cooked for 7 minutes. Fantastic!

      Reply
    11. Kathy says

      November 13, 2020 at 12:12 pm

      5 stars
      I'd like to double this but not sure if I should exactly double the liquid or just add a smaller amount of extra liquid. I'm a newbie but loving this way of cooking.

      Reply
    12. Mary Ellen says

      October 24, 2020 at 1:03 pm

      5 stars
      THIS will now be my go-to chicken rice soup recipe! It was perfection!

      Reply
    13. Cynthia H says

      October 04, 2020 at 12:30 pm

      4 stars
      Used chicken thighs (more flavor) and celery seed (out of celery) and homemade chicken scrap stock. Yummy!

      Reply
      • Anna says

        October 04, 2020 at 3:50 pm

        Thank you, Cynthia!

        Reply
    14. Sunny Haynes says

      September 24, 2020 at 8:28 am

      I made this for my husband who is making some healthy lifestyle changes and it was a hit! A serving was enough to satisfy him for the night and he actually complimented it! The quick-release did take a long time for mine as well, but that didn't affect the taste!

      Reply
      • Anna says

        September 25, 2020 at 12:31 pm

        I am so glad it was a hit! Thank you so much, Sunny!

        Reply
        • Ewa says

          December 30, 2021 at 10:36 pm

          5 stars
          My neighbor was ill and I thought I'd make her some soup. It was fantastic! Couldn't believe how much flavor it had.

          Reply
    15. Laurel says

      March 11, 2020 at 10:53 pm

      Good taste, easy recipe. I didn’t have celery (which my husband hates anyways) so I subbed about 3-4 oz quartered mushrooms. It made a lot of rice so I might bring down to 1/3 cup or even 1/4. I would also let it natural release a bit longer, as it sputtered an threw out broth a lot. I had to stop and start the quick release a few times before it stopped sputtering.

      Reply
    16. john says

      February 14, 2020 at 6:39 am

      Hi can i use brown rice and what type

      Reply
    17. Lynda McCormick says

      January 12, 2020 at 2:05 pm

      I have this in my instant pot right now. My husband and I are in the throes of influenza A! This sounds like it will hit the spot for us today. I will be adding some lemon juice like someone suggested.

      Reply
      • Annie says

        January 16, 2020 at 8:13 pm

        5 stars
        Teenage son is battling a lingering cold. This was yummy and quick. I'll admit that I added spinach right before serving. I do that often, as I love to add greens to soups as they wilt quickly and I can make sure my family is eating them, LOL.

        Reply
        • Anna says

          January 18, 2020 at 12:54 pm

          Hi Annie! I am so glad the soup was a hit! I hope your son feels better soon!

          Reply
          • Bria says

            March 27, 2020 at 10:27 am

            Do you have to precook the chicken?

            Reply
            • Anna says

              March 27, 2020 at 11:56 am

              Hi Bria! I always do but you can just add it raw and let the IP cook the soup.

        • Darlene says

          January 26, 2020 at 10:14 am

          5 stars
          Thanks for the hint. I must confess, I would never have thought of doing that. I generally have baby spinach on hand and always end up having to throw out what I couldn't eat. I will begin adding it to my soups just like you do. Thanks again for the hint. I can hardly wait to try this soup and adding my spinach.

          Reply
    18. Aimee says

      January 07, 2020 at 5:53 pm

      Maybe the recipe exactly as it should be… After I naturally release the pressure for five minutes I flipped the valve and let it release and it released for an additional four minutes. Does this happen to anyone else? Should it take that long ?

      Reply
      • Lynda McCormick says

        January 12, 2020 at 2:23 pm

        That does seem like an awful long time afterwards. I think it took less than a minute for mine.

        Reply
      • Sue says

        April 25, 2020 at 1:13 pm

        5 stars
        I just made this. Confess that I added more chicken than recipe called for and used brown rice. I probably used more liquid because I could have used more rice. Anyway..... it is great.

        Reply
        • Anna says

          April 27, 2020 at 3:30 pm

          Thank you so much, Sue!

          Reply
    19. Jed says

      January 02, 2020 at 10:33 pm

      4 stars
      This was a crowd pleaser for me and the kids. We added lemon to give it a nice sour bite. I will also be adding more [brown] rice next time and cut the cooking time to 10 minutes as an experiment

      Reply
      • Anna says

        January 05, 2020 at 5:31 pm

        Thank you for trying the recipe, Jed!

        Reply
    20. james gilliam says

      December 30, 2019 at 6:48 pm

      can you freeze this soup for later

      Reply
      • Anna says

        January 01, 2020 at 3:59 pm

        Hi James! Absolutely! Make sure to cool it completely before placing in a freezer-safe container.

        Reply
    21. Tania says

      December 06, 2019 at 3:54 pm

      5 stars
      I have made this recipe about 5 times now and the end result is delicious every time. My husband has always mentioned how Campbell's chicken and rice soup is his favorite (he never liked it homemade) but now he says this recipe is his all time favorite. Guess I found the winning recipe. 🙂

      Thank you so much for sharing! No more canned soup in this house!!

      Reply
    22. jen says

      November 29, 2019 at 10:08 pm

      Hi! If i use cooked chicken in this would I add it in before cooking everything or after?

      Reply
      • Anna says

        December 02, 2019 at 12:56 am

        Hi Jen! You can add it before or after. It really doesn't matter.

        Reply
    23. Snejana says

      November 18, 2019 at 9:55 pm

      3 stars
      I was so excited about this soup. Not sure where I went wrong, but there was no broth left - it was a stew LOL

      Reply
      • cici says

        January 12, 2020 at 7:43 pm

        2 stars
        Me too...there was very little broth and I wasn't a fan.

        Reply
      • Jan says

        February 12, 2020 at 6:33 pm

        Did you use long cooking rice. No instant here. Plus you have to add 2 1/2 cups of stock. I added 2 1/2 c water and powdered bouillon AND 2 1/3 cups of water on top of that.

        Reply
    24. Charlotte says

      November 15, 2019 at 4:00 pm

      Do u double everything when doubling recipe?? Making it for company tonight.

      Reply
      • Anna says

        November 15, 2019 at 5:36 pm

        Hi Charlotte! Double the ingredients. Cooking time stays the same. I hope this helps!

        Reply
    25. Alex N says

      November 11, 2019 at 9:26 pm

      5 stars
      First time making this recipe, it was simple and very tasty! Perfect comfort soup for a cold night. Thanks for the easy directions.

      Reply
      • Anna says

        November 11, 2019 at 11:54 pm

        Thank you so much, Alex! I am glad you like the soup!

        Reply
    26. Nicole says

      November 06, 2019 at 9:10 pm

      Can I cook in the morning then set to “keep warm” so it stews and ready to go when we get back from work/school?

      Reply
    27. Stevie says

      November 02, 2019 at 10:48 am

      Can this also be made in a 3 quart mini instant pot? Thanks!!

      Reply
    28. Chelsea says

      October 29, 2019 at 6:43 pm

      I made this and mine came out more mushy...almost like a porridge. It’s still good, I’m just wondering how you get the rice to not be so mushy.

      Reply
    29. Chianna says

      October 24, 2019 at 5:12 pm

      Do you know if I can use frozen chicken in this recipe? I forgot to take the chicken out again 🤦🏻‍♀️

      Reply
      • Anna says

        October 25, 2019 at 11:33 pm

        Hi Chianna! If you use frozen chicken, the Instant Pot will take longer to come to pressure and you will have to increase the cooking time by a few minutes. This will cause the rice to be overcooked.

        Reply
    30. Mrs.S says

      October 18, 2019 at 5:03 pm

      If you double the recipe, do need to double the liquid?

      Reply
    31. Shannon says

      October 12, 2019 at 6:42 pm

      5 stars
      I love this soup! So easy to make, especially when you are not feeling well..which is when I enjoy soup the most. Thank you !

      Reply
      • Anna says

        October 13, 2019 at 12:14 am

        Thank you so much, Shannon! I am so glad you love the soup!

        Reply
    32. Richard Smith says

      October 09, 2019 at 2:59 pm

      would you happen to know the additional cook time if I doubled this recipe?

      Reply
      • Anna says

        October 09, 2019 at 3:01 pm

        Hi Richard! If you double the recipe, the cook time stays the same. The Instant Pot will take a little bit longer to come to pressure. Let me know how it goes and how you like the soup!

        Reply
    33. Olivia says

      October 09, 2019 at 1:32 pm

      Should the rice be cooked before I put it into the pot?

      Reply
      • Anna says

        October 09, 2019 at 1:36 pm

        Hi Olivia! No need to cook it before adding. It will cook in the soup. Hope it helps!

        Reply
    34. Jill Bellows says

      October 08, 2019 at 7:51 pm

      5 stars
      My family loved this! I made it tonight exactly as it was written and it was so good. But I also love that it’s a great base recipe. It could be so many things depending on different veggies, proteins or spices I have laying around. It’s a recipe that I feel like I could play with without totally screwing it up 😊.

      Reply
    35. Kat says

      September 28, 2019 at 9:07 pm

      5 stars
      Hey. Has anyone tried adding cream?

      Reply
      • Anna says

        September 29, 2019 at 3:55 pm

        Hi Kat! If you want the soup creamy, add 1/4 to 1/2 cup of heavy cream of a mix of cornstarch and half and half. Hope this helps!

        Reply
    36. Beatriz Rosado says

      August 16, 2019 at 12:54 pm

      Explain to me the liquids conversion. 2.5 cups? Is that 2 1/2 cups?

      Thnx!

      Reply
      • Anna says

        August 16, 2019 at 5:00 pm

        Yep, you need 2 and 1/2 cups.

        Reply
    37. Jacque Hastert says

      February 18, 2019 at 11:57 am

      5 stars
      One of my favorite soups to buy! Now I can make this in my Instant Pot. Making this for dinner tonight!

      Reply
    38. Natalie says

      February 17, 2019 at 12:13 am

      5 stars
      I made this soup for lunch today and all three kiddos loved it! I had no leftovers! That's huge! Thank you for the recipe.

      Reply
    39. Erin says

      February 16, 2019 at 1:46 am

      5 stars
      Looks like a perfect weeknight dinner! Yum!

      Reply
      • Anna@CrunchyCreamySweet says

        February 16, 2019 at 12:04 pm

        Thanks, Erin!

        Reply
    40. Catalina says

      February 14, 2019 at 4:18 pm

      5 stars
      This soup looks so hearty and comforting! Perfect for this season!

      Reply
    41. Chrissie Baker says

      February 14, 2019 at 9:39 am

      5 stars
      I love this recipe so much. I made it last night and my kids loved it!

      Reply
      • Anna@CrunchyCreamySweet says

        February 14, 2019 at 1:55 pm

        That's wonderful! Thank you, Chrissie!

        Reply
    42. Kimberly says

      February 13, 2019 at 8:15 pm

      5 stars
      This is EXACTLY what I need to make for dinner during this cold, snowy spell!

      Reply
      • Anna@CrunchyCreamySweet says

        February 14, 2019 at 1:57 pm

        Yes! It's perfect comfort food!

        Reply
    43. Dee says

      February 13, 2019 at 5:14 pm

      5 stars
      This looks fantastic and delicious! I love how it's easy to make

      Reply
      • Anna@CrunchyCreamySweet says

        February 14, 2019 at 1:57 pm

        Thanks, Dee!

        Reply
    44. Kim says

      February 13, 2019 at 2:57 pm

      5 stars
      I'll have to try this!

      Reply
      • Anna@CrunchyCreamySweet says

        February 13, 2019 at 3:18 pm

        I hope you love it!

        Reply
    45. Toni says

      February 13, 2019 at 2:23 pm

      5 stars
      I loved it! Really delicious and comforting!

      Reply
      • Anna@CrunchyCreamySweet says

        February 13, 2019 at 3:18 pm

        Thank you, Toni!

        Reply
    46. Kristyn says

      February 13, 2019 at 1:43 pm

      5 stars
      I wish I had a bowl of this right now! It looks so delicious & I love all those ingredients!!

      Reply
      • Anna@CrunchyCreamySweet says

        February 13, 2019 at 3:18 pm

        Thanks, Kristyn!

        Reply
    47. Courtney O'Dell says

      February 13, 2019 at 1:38 pm

      5 stars
      Such an easy and hearty soup - perfect for a busy weeknight!

      Reply
    48. Steph says

      February 13, 2019 at 1:01 pm

      5 stars
      Love this recipe! It was super easy to make and the flavor was incredible!

      Reply
      • Anna@CrunchyCreamySweet says

        February 13, 2019 at 1:37 pm

        I am so glad it was a hit! Thanks, Steph!

        Reply

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