Instant Pot Chicken and Rice Soup
There’s nothing quite like a warm, comforting bowl of chicken and rice soup, especially when the weather starts to cool down.
Whether you’re battling a winter cold, looking for a quick and nourishing meal, or just craving something cozy, this Instant Pot Chicken and Rice Soup is the perfect solution. It’s rich in flavor, packed with wholesome ingredients, and incredibly easy to make.
Using an Instant Pot takes all the guesswork out of cooking, delivering a homemade soup with minimal effort and maximum taste.
In less than an hour, you’ll have a hearty, protein-packed dish that tastes like it’s been simmering all day. Plus, with just one pot to clean, there’s no mess or excessive cleanup—just pure, delicious comfort food.
This recipe is also highly versatile. You can customize it with your favorite vegetables, adjust the seasonings to your taste, or even swap out ingredients to suit dietary needs.
Whether you’re meal-prepping for the week or feeding a hungry family, this Instant Pot Chicken and Rice Soup will quickly become a household favorite.
Why You’ll Love It
- Quick and Easy: The Instant Pot does all the work, cooking everything to perfection in under 30 minutes.
- Nutritious and Filling: Packed with protein-rich chicken, wholesome rice, and nourishing vegetables, this soup is both satisfying and healthy.
- Minimal Cleanup: With just one pot, you’ll save time on dishes and enjoy a fuss-free cooking experience.
- Customizable: Easily swap ingredients to make it dairy-free, gluten-free, or even vegetarian.
- Great for Leftovers: This soup stores well and tastes even better the next day!
Ingredient List
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (such as jasmine or basmati)
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika (optional, for extra depth of flavor)
- 1 bay leaf
- 1 tablespoon lemon juice (for a fresh, bright finish)
Optional Add-Ins:
- 1 cup fresh spinach or kale (stirred in at the end for extra greens)
- ½ cup frozen peas (added after cooking for a pop of sweetness)
- ¼ teaspoon red pepper flakes (for a touch of heat)
- Fresh parsley, chopped (for garnish)
Kitchen Tools Needed
- Instant Pot – The key appliance for this recipe, ensuring fast and even cooking.
- Cutting Board – For chopping vegetables and preparing chicken.
- Sharp Knife – Essential for dicing onions, carrots, celery, and cutting the chicken.
- Measuring Cups and Spoons – For accurately measuring broth, rice, and seasonings.
- Wooden Spoon or Spatula – Used for stirring the ingredients before pressure cooking.
- Ladle – For serving the soup easily into bowls.
- Tongs – Helpful for removing the cooked chicken from the Instant Pot before shredding.
- Forks or Shredder Claws – To shred the cooked chicken before returning it to the soup.
Cooking Instructions
Step 1: Sauté the Aromatics
Set the Instant Pot to the “Sauté” function and heat the olive oil. Add the diced onion, carrots, and celery, and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Main Ingredients
Turn off the “Sauté” function. Place the chicken breasts or thighs into the pot, then add the rice, chicken broth, salt, pepper, thyme, oregano, paprika, and bay leaf. Give everything a good stir to combine.
Step 3: Pressure Cook
Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 12 minutes on high pressure. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release.
Step 4: Shred the Chicken
Open the lid and use tongs to remove the cooked chicken to a cutting board. Shred the chicken using two forks and then return it to the pot.
Step 5: Final Touches
Stir in the lemon juice and any optional add-ins like spinach, peas, or parsley. Taste and adjust seasoning if necessary. If the soup is too thick, add extra broth to reach your desired consistency.
Step 6: Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers if desired.
Ingredient Substitutions and Variations
Substitutions
- Rice: Use brown rice for a nuttier flavor (increase cooking time to 22 minutes) or substitute with quinoa for added protein.
- Chicken: Swap with turkey, shredded rotisserie chicken (add after pressure cooking), or even tofu for a vegetarian option.
- Broth: Vegetable broth works well for a vegetarian version, and bone broth adds extra nutrients.
- Vegetables: Add mushrooms, zucchini, or bell peppers for extra nutrients and flavor.
Variations
- Creamy Version: Stir in a splash of heavy cream or coconut milk before serving.
- Spicy Kick: Add diced jalapeños or a teaspoon of hot sauce.
- Lemon-Herb Twist: Increase lemon juice and add fresh dill or rosemary.
- Mexican-Inspired: Replace oregano with cumin and garnish with avocado and cilantro.
Serving Suggestions
- Crusty Bread: Serve with warm, crusty bread or garlic toast for a complete meal.
- Side Salad: A fresh green salad with vinaigrette balances the warmth of the soup.
- Grilled Cheese: A cheesy grilled sandwich pairs wonderfully with this comforting soup.
- Roasted Vegetables: A side of roasted Brussels sprouts or sweet potatoes adds more nutrients.
- Crackers or Croutons: For a crunchy texture, top with crackers or homemade croutons.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Heat on the stove over medium-low heat, adding extra broth if needed. In the microwave, heat in 30-second intervals, stirring in between.
FAQ
1. Can I use frozen chicken?
Yes! Increase the pressure cooking time to 15 minutes for frozen chicken.
2. How can I prevent the rice from getting mushy?
Use long-grain rice and avoid overcooking. Alternatively, cook the rice separately and add it before serving.
3. Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir it back in.
4. What can I use instead of lemon juice?
Try apple cider vinegar or a splash of white wine for a similar tangy effect.
5. How can I make this soup dairy-free?
Simply avoid adding cream or butter; this recipe is naturally dairy-free.
6. Can I add beans?
Yes, white beans or chickpeas add extra protein and texture.
7. How do I make this soup gluten-free?
This recipe is naturally gluten-free—just check your broth label to ensure no added gluten.
8. Can I double the recipe?
Yes, but do not exceed the max fill line in your Instant Pot!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!
Instant Pot Chicken and Rice Soup
Equipment
- Instant Pot
- Cutting board
- Sharp Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Tongs
- Forks or Shredder Claws
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice such as jasmine or basmati
- 6 cups chicken broth low sodium preferred
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika optional, for extra depth of flavor
- 1 bay leaf
- 1 tablespoon lemon juice for a fresh, bright finish
Optional Add-Ins:
- 1 cup fresh spinach or kale stirred in at the end for extra greens
- ½ cup frozen peas added after cooking for a pop of sweetness
- ¼ teaspoon red pepper flakes for a touch of heat
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Set the Instant Pot to the “Sauté” function and heat the olive oil. Add the diced onion, carrots, and celery, and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Main Ingredients
- Turn off the “Sauté” function. Place the chicken breasts or thighs into the pot, then add the rice, chicken broth, salt, pepper, thyme, oregano, paprika, and bay leaf. Give everything a good stir to combine.
Step 3: Pressure Cook
- Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 12 minutes on high pressure. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release.
Step 4: Shred the Chicken
- Open the lid and use tongs to remove the cooked chicken to a cutting board. Shred the chicken using two forks and then return it to the pot.
Step 5: Final Touches
- Stir in the lemon juice and any optional add-ins like spinach, peas, or parsley. Taste and adjust seasoning if necessary. If the soup is too thick, add extra broth to reach your desired consistency.
Step 6: Serve and Enjoy
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers if desired.
Notes
- Calories: 320-350 kcal
- Protein: 28g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 3g
- Sodium: 600-800mg (depending on broth used)
- Vitamin A: 40% DV
- Vitamin C: 10% DV
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.