Instant Pot Chicken and Rice Soup Recipe

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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.

Cooking soups in the Instant Pot is in my weekly routine. Some of my favorite 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!

INSTANT POT CHICKEN AND RICE SOUP

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!

HOW TO MAKE INSTANT POT CHICKEN AND RICE SOUP?

• 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.
• 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.

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 flavor. You don’t want dry herbs floating on top of the soup. Adding them to the chicken is the best way to activate them.

CAN I USE BROWN RICE IN THIS RECIPE?

Absolutely! You can use white, Jasmin or brown rice in this recipe. Brown rice will require 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 IN THIS RECIPE?

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.

MORE INSTANT POT RECIPES:

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Tacos

Instant Pot Fluffy Rice

Instant Pot Chicken Lettuce Wraps

More Healthy Instant Pot Recipe

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, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

INSTANT POT CHICKEN AND RICE SOUP RECIPE:

5 from 12 votes

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Instant Pot Chicken and Rice Soup recipe

Prep Time

10 mins

Cook Time

4 mins

coming to pressure

7 mins

Total Time

14 mins

 

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.

More easy Instant Pot recipes: www.crunchycreamysweet.com

Course: Soup

Cuisine: American

Keyword: Instant pot soup

Servings: 4 servings

Calories: 298 kcal

Author: Anna

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion
• 2 celery stalks
• 2 carrots
• 2 garlic cloves
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon Italian seasoning or dried thyme
• 1/2 cup white long-grain rice see note
• 2.5 cups low-sodium chicken broth or stock
• 2.3 cups water

US Customary - Metric

Instructions

1. Start by cutting the chicken breast into bite size pieces. Chop onion, carrots and celery.
2. 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.
3. 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.
4. 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.
5. When the timer is done, let the pressure release naturally for 5 minutes, then flip the valve to "venting" position to release remaining pressure.
6. Open the lid carefully away from your face. Stir. Serve with chopped parsley.

Nutrition Facts

Instant Pot Chicken and Rice Soup recipe

Amount Per Serving

Calories 298 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 72mg 24%

Sodium 513mg 21%

Potassium 762mg 22%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 3g

Protein 29g 58%

Vitamin A 104.4%

Vitamin C 7.6%

Calcium 5.5%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.