Experience the ultimate comfort in a bowl with this incredible Instant Pot Chicken and Rice Soup. Featuring tender pieces of chicken, perfectly cooked rice, and a medley of wholesome carrots and celery simmered in a rich, aromatic broth, this recipe offers a heartwarming meal that’s both incredibly easy and remarkably quick to prepare. Perfect for busy weeknights, it delivers a depth of flavor that tastes like it has been simmering for hours.
Instant Pot Chicken and Rice Soup: Your Ultimate Comfort Food Recipe
Why Instant Pot Chicken and Rice Soup is a Weeknight Hero
There’s nothing quite like a steaming bowl of homemade chicken and rice soup to chase away the chill of a cold day or simply offer a hug in liquid form. This Instant Pot version takes all the beloved qualities of traditional chicken soup – the tender chicken, the soft rice, the earthy vegetables, and the comforting broth – and makes it achievable in under an hour. Forget slow simmering on the stove all day; your Instant Pot is a game-changer, transforming simple ingredients into a deeply flavorful meal with minimal effort.
The beauty of cooking this soup in a pressure cooker lies in its ability to infuse flavors rapidly and cook ingredients to perfection in a fraction of the time. The chicken becomes incredibly tender, the rice cooks evenly, and the vegetables retain their texture, all while merging into a harmonious broth that tastes like it’s been lovingly prepared over many hours. This recipe isn’t just fast; it’s a testament to how modern kitchen appliances can help us create nutritious, delicious, and deeply satisfying meals even on the busiest evenings.
Ingredients Spotlight: Building a Flavorful Soup
The secret to a truly outstanding chicken and rice soup lies in the quality and combination of its core ingredients. This recipe focuses on fresh, readily available components that work together to create a symphony of flavors and textures. Understanding each ingredient’s role can also inspire creative substitutions and adjustments to suit your preferences.
- Boneless, Skinless Chicken Breasts: These are ideal for their lean protein and quick cooking time. They shred beautifully after pressure cooking, integrating seamlessly into the soup. For a richer flavor profile and a slightly different texture, boneless, skinless chicken thighs can be used as an excellent alternative. Feel free to adjust the quantity based on how much chicken you prefer in your soup.
- Olive Oil: Essential for sautéing the aromatics, olive oil helps to build the foundational flavors of the soup, adding a subtle richness and ensuring the vegetables soften without burning.
- Chicken Broth: The backbone of any good soup. Using high-quality chicken broth is paramount for a flavorful outcome. We recommend using two 32-ounce cartons (8 cups total) for a hearty soup. For those mindful of sodium intake, low-sodium or no-sodium-added chicken broth is an excellent choice, allowing you to control the saltiness to your taste. Homemade chicken broth can elevate this soup to an even higher level of deliciousness.
- Long Grain White Rice: This rice variety cooks well under pressure and maintains a pleasant texture in the soup without becoming overly mushy. This particular recipe has been specifically developed for long grain white rice, and results may vary with other types. For specific guidance on brown rice, please refer to our FAQs. We do not recommend instant or minute rice for this recipe.
- Mirepoix (Onion, Carrots, Celery): This classic aromatic base is the heart and soul of many savory dishes, and chicken soup is no exception. The gentle sautéing of diced onion, sliced carrots, and celery creates a sweet and savory foundation that infuses the broth with incredible depth. For convenience, pre-diced mirepoix is often available in the produce section of most grocery stores, offering a fantastic time-saving option.
- Bay Leaves: These fragrant leaves impart a subtle, almost herbal and slightly floral note to the broth, adding complexity and authenticity to the soup’s flavor profile. Remember to remove them before serving.
- Dried Thyme: A staple herb in poultry dishes, dried thyme brings a warm, earthy, and slightly minty flavor that complements the chicken and vegetables beautifully.
- Garlic Salt: This seasoning provides both garlic flavor and salinity. However, if you are monitoring your sodium intake or using a regular chicken broth, you can swap it for a teaspoon of garlic powder and adjust salt separately to taste. Always taste and adjust seasoning towards the end of cooking.
- Black Pepper: A simple yet crucial spice, black pepper adds a mild heat and enhances all the other flavors in the soup.
- Chopped Fresh Parsley: Used as an optional garnish, fresh parsley adds a vibrant color and a burst of fresh, herbaceous flavor that brightens the entire dish upon serving.
How to Make Instant Pot Chicken and Rice Soup
Crafting this hearty soup in your Instant Pot is a straightforward process that yields impressive results. Follow these detailed steps to create a meal that will quickly become a family favorite.
- Sauté the Aromatics: Begin by setting your Instant Pot to the Sauté function. Add 2 tablespoons of olive oil and allow it to heat for about 1 minute. Introduce the diced onion, sliced carrots, and celery to the hot oil. Cook these vegetables for 3-4 minutes, stirring occasionally, until they start to soften and become fragrant. This crucial step builds the flavor foundation of your soup.
- Add Broth and Seasonings: Pour in the chicken broth and give it a good stir, making sure to scrape the bottom of the pot with your spoon. This prevents any browned bits from sticking, which could lead to a ‘burn’ notice. Add the boneless chicken breasts, bay leaves, dried thyme, garlic salt, and black pepper. At this stage, do not add the rice.
- Pressure Cook the Chicken: Secure the lid on your Instant Pot and turn the valve to the Sealing position. Select the Pressure Cook (or Manual) mode and set the timer for 10 minutes on high pressure.
- Natural Release and Prep: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This is important for the chicken’s tenderness. After 10 minutes, carefully perform a quick release to vent any remaining pressure. Open the lid and remove the bay leaves, discarding them. Take out the chicken breasts and place them on a separate plate to cool slightly.
- Cook the Rice: Add the long grain white rice directly into the broth in the pot and stir it in. Close the lid again, ensure the valve is set to Sealing, and pressure cook for another 5 minutes on high pressure.
- Shred the Chicken: While the rice is cooking in the Instant Pot, use two forks to shred the slightly cooled chicken breasts. This process is quick and easy, resulting in perfect bite-sized pieces for your soup.
- Combine and Serve: Once the rice has finished cooking, perform a quick release of pressure. Open the lid, stir the soup well to combine the rice, and then return the shredded chicken to the pot. Stir gently to incorporate. Serve the soup hot, and for an extra touch of freshness and color, garnish with chopped fresh parsley if desired.
Frequently Asked Questions: Your Soup Queries Answered
Absolutely! Brown rice is a fantastic, wholesome alternative. However, it requires a longer cooking time. If you opt for brown rice, increase the pressure cooking time for the rice step to 20 minutes on high pressure. Make sure to rinse your brown rice thoroughly before adding it to the pot.
To transform this comforting soup into a rich, creamy delight, simply stir in 1/2 cup of heavy cream, milk, or even coconut milk (for a dairy-free option) after the soup has finished cooking and the pressure has been released. Stir until fully combined and warmed through. This addition adds a luxurious texture without compromising flavor.
Yes, this recipe can be doubled to feed a larger crowd or for meal prepping. However, it’s crucial to ensure that your Instant Pot is not filled beyond its maximum fill line. Overfilling can prevent the pot from coming to pressure correctly and may lead to safety issues. Always adhere to your specific Instant Pot’s capacity guidelines.
This hearty soup is satisfying on its own, but it pairs wonderfully with a variety of sides. We highly recommend serving it with a crisp side salad for a fresh contrast. Crusty bread is a must for dipping – try our No Knead Dutch Oven Bread, Homemade Dinner Rolls, or simple toasted baguette slices, as shown in our pictures. For extra flavor, Garlic Breadsticks or Cheesy Garlic Bread would also be excellent choices. Simple crackers are always a classic and welcome addition.
Leftover Instant Pot Chicken and Rice Soup should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it in a pot on the stovetop over medium heat, stirring occasionally, until it’s heated through. Alternatively, you can use the microwave, stirring every minute or so.
Yes, this soup freezes beautifully! Store cooled leftover soup in a freezer-safe container or heavy-duty freezer bags for up to 3 months. Ensure there’s a little headspace if using containers, as liquids expand when frozen. To enjoy, thaw the soup overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Instant Pot Chicken and Rice Soup Recipe
Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup features tender pieces of chicken and rice with carrots and celery in a flavorful broth that can be made easily and quickly!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Brandie Skibinski
Ingredients
- 2 Tablespoons olive oil
- 1 onion, diced
- 2 celery stalks, sliced
- 1 cup sliced carrots
- 2 (32 ounce) cartons of chicken broth (8 cups total)
- 3 boneless, skinless chicken breasts
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 cup long grain white rice (uncooked)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Set the Instant Pot to the Sauté function. Add 2 Tablespoons olive oil and let it heat for 1 minute. Add 1 onion, diced, 2 celery stalks, sliced and 1 cup sliced carrots. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in 2 (32 ounce) cartons of chicken broth and stir, scraping the bottom of the pot to ensure nothing sticks. Add 3 boneless, skinless chicken breasts, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon garlic salt and 1/4 teaspoon black pepper (do not add the rice yet).
- Close the lid of the Instant Pot and set the valve to the Sealing position. Select the Pressure Cook (or Manual) mode and set the timer for 10 minutes on high pressure.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid and discard the bay leaves.
- Remove the chicken breasts and set them aside to cool slightly. Add 1 cup long grain white rice to the pot and stir. Close the lid, seal and pressure cook for 5 minutes on high pressure.
- While the rice is cooking, shred the chicken using two forks.
- Once the rice is cooked, perform a quick release of pressure. Open the lid, stir the soup, and return the shredded chicken to the pot.
- Serve warm, garnished with chopped fresh parsley if desired.
Notes
- For substitutions or answers to common questions, please refer to the Frequently Asked Questions and ingredient list sections above.
- If you need to reduce salt intake or are sensitive to salt, opt for low or no-sodium chicken broth and adjust seasonings accordingly.
- Cooking time does not account for the time it takes for the Instant Pot to come to pressure or for pressure to be fully released.
Nutrition (Estimated Per Serving)
Calories: 478kcal | Carbohydrates: 45g | Protein: 43g | Fat: 13g | Sodium: 2549mg | Fiber: 2g | Sugar: 5g
Nutritional Disclaimer: The nutritional information provided is an estimate. It can vary significantly based on brands, specific ingredients used, and preparation methods. If precise calorie and nutritional values are important to you, we recommend using your preferred online nutritional calculator.
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Craving More Instant Pot Recipes?
If you’ve fallen in love with the convenience and delicious results of Instant Pot cooking, you’re in luck! We have a treasure trove of other Instant Pot recipes that are just as easy and satisfying. Expand your culinary repertoire with these fantastic pressure cooker creations:
- Instant Pot Potato Soup
- Instant Pot Chicken Pot Pie
- Instant Pot Vegetable Soup
- Instant Pot Lasagna Soup
- Instant Pot Creamy Tortellini Chicken Soup
- Instant Pot Stuffed Peppers
- Instant Pot BBQ Chicken
- Instant Pot Pot Roast
- Instant Pot Ribs
- Instant Pot Spaghetti and Meatballs
- Instant Pot Green Beans and Potatoes