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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.

This soup is perfect comfort food, just like my Instant Pot Beef Stew and the Instant Pot Red Beans and Rice.

Instant Pot chicken and rice soup in white bowl Instant Pot Chicken and Rice Soup Recipe

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.

Onion celery and carrots chopped in the Instant Pot. Instant Pot Chicken and Rice Soup Recipe

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.

Chicken carrots celery and uncooked rice in Instant Pot. 1 Instant Pot Chicken and Rice Soup Recipe

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.

Instant Pot chicken and rice soup in two white bowls. Instant Pot Chicken and Rice Soup Recipe

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.

Chicken and rice soup in white bowl next to the Instant Pot. Instant Pot Chicken and Rice Soup Recipe

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

More Instant Pot Chicken Recipes.

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!

pin it button Instant Pot Chicken and Rice Soup Recipe

INSTANT POT CHICKEN AND RICE SOUP RECIPE:

4.76 from 29 votes
Instant Pot chicken and rice soup in white bowl 150x150 Instant Pot Chicken and Rice Soup Recipe
Print
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*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 513mg22%
Potassium 762mg22%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 3g3%
Protein 29g58%
Vitamin A 5220IU104%
Vitamin C 6.3mg8%
Calcium 55mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Ken says

    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

  2. Martie says

    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

  4. Renee says

    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

  5. Kathy says

    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

  8. Sunny Haynes says

    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

  9. Laurel says

    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

  11. Lynda McCormick says

    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

      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

  12. Aimee says

    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

  13. Jed says

    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

  15. Tania says

    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

  19. Alex N says

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

    Reply

  20. Nicole says

    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

  22. Chelsea says

    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

    • Anna says

      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

  25. Shannon says

    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

      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

  28. Jill Bellows says

    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

  32. Natalie says

    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

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