This pressure cooker hearty soup is an unbelievably delicious and easy recipe; you won't believe it's made in one pot! The combination of chicken, rice, and veggies is a classic meal everyone loves.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
This Instant Pot chicken soup is ready in minutes, with no fuss or mess. One of my favorite instant pot soup recipes that will become a regular part of your dinner rotation!
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❤️ Chicken and rice soup
- Pressure cooking is one of the quickest ways to get dinner on the table, especially on busy weeknights.
- Made with simple ingredients found in your local grocery store. This recipe is affordable, so you can make a big batch without breaking the bank.
- This is an easy comfort food recipe your whole family will enjoy.
It's a great way to get everyone in your family to eat their vegetables! And best of all, it tastes amazing. This is one soup you won't be able to get enough of!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥣 Before you begin: essential tools
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- Instant Pot
- Measuring cups
- Wooden spoon
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🥄 How to make instant pot chicken soup
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Sauté the chicken breasts and cook briefly for about 2 minutes on each side.
- Stir in the Mirepoix (onions, celery and carrots) and keep cooking for about 3 minutes more before adding the seasonings.
- Add the chicken broth and rice and mix well then pressure cook on high pressure for 12 minutes. Manually release the pressure and remove the lid.
- Remove the chicken and shred. Return the shredded chicken to the pot, and serve warm, garnished with fresh parsley.
More delicious soup recipes
💡My notes
- I like to cut my chicken breasts into strips so that it cooks quickly and evenly without overcooking the vegetables. If you are using large chicken breasts, you will need to increase the cooking time.
- I didn't not rinse my rice for this recipe, however you can do so if you prefer.
- If you like your soup to have a lot of broth, add a couple cups of extra broth to the soup when it's finished cooking.
- If you like basil, you might want to up it to 1 teaspoon.
You might want to try this Rotisserie Chicken Noodle Soup is a weeknight lifesaver! Cozy, comforting, and easy to make.
🧺 Storage and reheating
Refrigerate - Using a slotted spoon and taking the rice and vegetables out before storing it is best, or you will end up with rice soaking up all the broth. Store rice and broth in separate containers. Stored in an airtight container in the fridge for up to four days.
Freeze- Follow the same procedure above and store in the freezer for up to 3 months.
Reheat- defrost in the fridge if frozen, then thoroughly reheat the broth on the stove before adding the rice and vegetables.
⌛ Make Ahead
Cook chicken with vegetables in the instant pot without the rice. Cook rice separately on the stove by adding rice with 1 cup of chicken broth and cook for about 15 minutes or until rice is totally cooked. Add rice to the soup when ready to serve.
🍽️ Soup dunkers: serve with
👩🍳 Variations
- I use raw chicken, but you can also start with leftover rotisserie chicken.
- You could also use boneless skinless chicken thighs, turkey tenderloin, or turkey breasts to make this delicious recipe.
- You could also add other vegetables to this soup recipe if you love more vegetables.
- Add some red pepper flakes or your favorite hot sauce for an extra kick!
- Chicken broth can be used instead of chicken stock, however because they don't have quite the same flavor I recommend that you use more seasonings.
- You can use brown rice instead; just adjust the cooking time. Or use wild rice for a delicious chicken wild rice soup.
💬 FAQs
You can microwave individual servings of this soup for 1-2 minutes or until warm all the way through. Or you can reheat it on the stove-top over medium until warm.
Yes, this soup can be frozen, just a note though, the rice and vegetables will soften so keep in mind that the texture will change.
I used only onion, carrots, and celery, keeping the vegetables in the soup rather traditional. Don't let my lack of creativity stop you, though; feel free to add anything you like! Let us know what you've added in the comments below.
Instant Pot Chicken and Rice Soup
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium onion diced
- 2 large carrots peeled and diced
- 1 celery stalk diced
- 2 garlic cloves minced
- ½ teaspoon dry basil
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- ¼ teaspoon ground black pepper
- 1 pound boneless skinless chicken breasts
- 5 cups chicken stock
- 1 teaspoon salt or to your liking
- ¾ cup long grain white rice
Optional:
- Parsley for garnish
Instructions
- Turn on your instant pot to the sauté option, add oil and butter and wait for the butter to melt.
- Add chicken breasts and cook briefly for about 2 minutes in each side.
- Stir in onions, celery and carrots and keep cooking for about 3 minutes more.
- Stir in garlic and cook for another 30 seconds then add oregano, basil, thyme and black pepper and mix well
- Add in about a cup of chicken broth scrapping the bottom of the pot to get bits unstuck.
- Pour in the remaining stock and rice mixing all well.
- Turn the sauté option off and cover with lid.
- Move the valve to seal option and pressure cook on high for 12 minutes.
- Manual release the pressure in bursts then carefully remove the lid.
- Take the chicken out and shred with fork.
- Return the chicken to the pot keeping it in the keep warm setting.
- Taste and adjust to see if you need more salt.
Notes
- If the chicken breasts are large cut in half or even third to ensure they will be fully cooked. I actually like to cut the chicken breasts into about 2 inch stripes to ensure even cooking.
- For more tips and notes please check the post above.
- Please check the nutrition disclaimer policy.
Nutrition
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