Go Back
Instant pot chicken and rice soup

Instant Pot Chicken and Rice Soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

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

Nutritional Value (Per Serving, Approximate):
  • 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
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
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.
Keyword chicken and rice soup, instant pot chicken and rice soup, instant pot recipes, one pot recipes