This Instant Pot Chicken and Rice Soup is so unbelievably delicious and hearty, you won't believe it's made in one pot! The combination of chicken, rice, and veggies is a classic meal that everyone loves.
The Instant Pot makes it easy to make this soup in just minutes, with no fuss or mess. This recipe is sure to become a regular part of your dinner rotation!
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❤️ Why You'll Love It
- The Instant Pot makes it quick and easy to prepare this delicious soup.
- All the ingredients used in this recipe are affordable, so you can make a big batch without breaking the bank.
- This soup is packed with protein from the chicken, healthy carbohydrates from the rice, and lots of vitamins and minerals from the veggies.
It's a great way to get everyone in your family eating 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.
🥄 Instructions
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.
💡Amira's Tips
- 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.
🧺 Storage
Leftover chicken and rice soup can be stored in an airtight container in the fridge for up to four days.
⌛ Make Ahead
I think that soup tastes better the next day, so feel free to make this soup a day ahead to reheat for dinner.
🍽️ Serve With
This soup pairs so well with a homemade bread side like this Air Fryer Garlic Bread or this Lebanese Pita Bread recipe.
👩🍳 Variations
- You could also use turkey tenderloin or turkey breasts to make this delicious recipe.
- If you love vegetables you could also add other vegetables to this soup recipe.
- Add in 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.
📣 Related Recipes
- This Turkey Albondigas Soup is another delicious Mexican-inspired soup that's perfect for those chilly winter days. It's always family favorite!
- Need a warm filling and nourishing bowl? try this Moroccan Harira Soup. A comforting combination of tomatoes, lentils, chickpeas, herbs and lamb all spiced up to a delicious aromatic stew.
- Mulukhia is a traditional soup in Egypt. It's very healthy and easy to cook.
- This vibrant Turkish lentil soup is a comforting, healthy meal that's perfect for fall!
Instant Pot Recipes
- Instant Pot Basmati Rice is a quick and convenient way to cook aromatic and fluffy basmati rice with just the right amount of moisture. Great as a side dish and very versatile.
- Instant Pot Beef and Barley Soup is full of flavor and so comforting. All you need is some crusty bread to mop up all that delicious broth for a hearty family-friendly meal.
- If you are looking for another delicious soup that you can make in your Instant Pot look no further than this Instant Pot Chicken and Potato Soup. It's creamy, flavorful and always a hit with the whole family.
- This Instant Pot Beef Bone Broth is rich, nourishing and easily made in a fraction of the time. This broth is delicious in soups, stews or sipped on its own.
More Chicken Recipes
- These oregano chicken will save your dinner plan anytime of the week. Quick and easy with special Greek style marinade for a healthy tender chicken recipe.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Amira's Pantry!
🥣 Equipment
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- Instant Pot
- Measuring cups
- Wooden spoon
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.
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