Instant Pot Chicken and Rice Soup

Name: Instant Pot Chicken and Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 - see notes below))); 3 boneless, skinless chicken breasts; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon garlic salt; 1/4 teaspoon black pepper; 1 cup long grain white rice ((uncooked)); chopped fresh parsley ((optional))

JUMP TO RECIPE

Instant Pot Chicken and Rice Soup features tender pieces of chicken and rice with carrots and celery in a a flavorful broth that can be made easily and quickly!

A QUICK INSTANT POT SOUP

Cozy and comforting, this Instant Pot Chicken and Rice Soup is hearty, flavorful, and ready in no time—a perfect weeknight meal! I think my most favorite part of this soup is that it’s ready in thirty minutes but tastes like it’s been simmering away on the stove all day. It’s super fast and who doesn’t love a comforting bowl of chicken and rice soup on a cold winter day? Serve it up with some warm, crusty bread and you have dinner ready!

A very large white bowl full of Chicken and Rice Soup from the Instant Pot.

FREQUENTLY ASKED QUESTIONS:

Can I make this soup with brown rice instead?

Absolutely! Increase the cooking time for the rice to 20 minutes on high pressure.

How can I make this a creamy soup?

Stir in 1/2 cup of heavy cream, milk or coconut milk after cooking for a rich, creamy broth.

Can I double this soup recipe?

Yes, but ensure your Instant Pot isn’t filled beyond the max fill line to allow proper pressure cooking.

What to serve with this Chicken and Rice Instant Pot soup recipe?

I recommend serving with a side salad, your favorite bread like my No Knead Dutch Oven Bread, Homemade Dinner Rolls, or just some simple crackers. I have also served it with toasted baguette slices like seen in my pictures. But Breadsticks or Garlic Bread would also be great choices.

How do I store leftover Instant Pot Chicken Soup with rice?

Instant Pot Chicken Rice Soup should be stored in an airtight container in the refrigerator for up to 3 days. Warm leftovers in a pot on the stovetop over medium heat or microwave, stirring occasionally, until warmed through.

Can you freeze this soup?

Yes. Store leftover soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

A ladle of chicken and rice soup above the Instant Pot full of soup.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

large boneless chicken breasts– you can use less chicken breasts if you don’t want as much chicken in your soup. Additionally, you can swap out the chicken breasts for chicken thighs if you prefer dark meat.
olive oil
chicken broth– I used 2 (32 ounce) containers and that worked out nicely. You can use Homemade Chicken Broth, or opt for a low sodium or no sodium added chicken broth option. You can always taste test later and add more salt if desired and tolerated.
long grain white rice – this recipe has not been tested with instant (minute rice) so I cannot give you guidance on using that.
onion, carrots and celery – This is called a mire poix. Sometimes you can find these three veggies already diced and in a container in the produce section of the grocery store. It is a time save if you need one.
bay leaves
dried thyme
garlic salt – Note: as I stated above with the chicken broth, if you are sensitive to salt or need to cut back, use low or no sodium options and you can skip this garlic salt and just season with a bit of garlic powder.
black pepper
chopped fresh parsley– this is used as an optional garnish

Chicken breasts, onion, celery, carrots, olive oil, chicken broth, long grain white rice, bay leaves, dried thyme, garlic salt, pepper, and parsley.

HOW TO MAKE INSTANT POT CHICKEN AND RICE SOUP

Set the Instant Pot to the Sauté function. Add olive oil and let it heat for 1 minute. Add the diced onion, sliced carrots, and celery. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

Celery, onions, and carrots in an Instant Pot being cooked.

Pour in the chicken broth and stir, scraping the bottom of the pot to ensure nothing sticks. Add the chicken breasts, bay leaves, thyme, garlic salt, and black pepper (do not add the rice yet).

Chicken broth being added to an Instant Pot and the rest of the soup ingredients in an Instant Pot.

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 the rice to the pot and stir. Close the lid and pressure cook for 5 minutes on high pressure. While the rice is cooking, shred the chicken using two forks.

Shredded chicken on a plate and returned to an Instant Pot.

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 hot, garnished with fresh parsley if desired.