There’s nothing quite like a warm, comforting bowl of homemade soup, especially when it’s packed with savory chicken, fluffy rice, and tender vegetables. This Instant Pot Chicken and Rice Soup recipe takes that classic comfort to a whole new level, making it unbelievably delicious and incredibly easy to prepare. Forget spending hours simmering on the stove; your pressure cooker transforms simple ingredients into a rich, hearty meal in mere minutes, all in one pot!
This Instant Pot chicken and rice soup is more than just a quick meal; it’s a hug in a bowl, perfect for chilly evenings or when you need a nutritious pick-me-up. It’s a fantastic addition to your dinner rotation, promising minimal fuss and maximum flavor, making it one of our absolute favorite Instant Pot soup recipes.
Why You Will Love This Instant Pot Chicken and Rice Soup
This chicken and rice soup isn’t just a recipe; it’s a game-changer for busy households and anyone craving wholesome, homemade goodness without the extensive kitchen time. Here’s why this pressure cooker chicken and rice soup will quickly become a family favorite:
- Effortless & Fast Weeknight Dinner: The Instant Pot revolutionizes soup making. What typically takes an hour or more on the stovetop is ready in a fraction of the time, delivering deeply developed flavors under pressure. It’s a lifesaver on busy weeknights when you want a nutritious meal without the long wait.
- Budget-Friendly Ingredients: Crafted with everyday staples found at any local grocery store, this recipe proves that incredible flavor doesn’t have to come with a hefty price tag. Chicken breasts, rice, and common vegetables are economical, allowing you to whip up a large batch to feed a crowd or enjoy leftovers without breaking the bank.
- Ultimate Comfort Food: Few dishes evoke the same sense of warmth and coziness as a classic chicken and rice soup. This recipe delivers that timeless comfort in every spoonful, making it perfect for soothing a cold, warming up on a cold day, or simply enjoying a satisfying family meal. It’s the kind of wholesome dish that truly nourishes the soul.
- Packed with Nutritious Vegetables: This soup is an excellent way to ensure everyone in your family gets their daily dose of vegetables. With a vibrant mix of carrots, celery, and onions, it’s not only delicious but also a powerhouse of essential vitamins and fiber. Even picky eaters will enjoy the subtle sweetness and tender texture of the veggies blended seamlessly into the comforting broth.
Beyond its practicality, this soup simply tastes amazing. The harmonious blend of tender chicken, perfectly cooked rice, aromatic herbs, and savory broth creates a flavor profile that’s incredibly satisfying. Get ready to add this to your collection of go-to recipes – you won’t be able to get enough!
Key Ingredients for the Perfect Soup
Crafting this hearty Instant Pot Chicken and Rice Soup relies on a blend of simple yet flavorful ingredients. Below is a detailed overview of what you’ll need to create this comforting meal. For precise measurements and step-by-step instructions, please refer to the complete, printable recipe card at the bottom of the page.
Instant Pot Chicken and Rice Soup
🖨️Print
📌Pin
⭐Rate
🤍Save
❤️Saved!
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 olive oil and unsalted butter to the pot and allow the butter to melt and shimmer. This creates a rich flavor base for your soup.
- Carefully place the boneless, skinless chicken breasts into the pot. Sear them briefly for about 2 minutes on each side until lightly browned. This step locks in flavor and helps prevent the chicken from drying out during pressure cooking.
- Add the diced onions, celery, and carrots (your classic mirepoix) to the pot. Sauté for approximately 3 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Stir in the minced garlic and cook for another 30 seconds until aromatic. Be careful not to burn the garlic. Then, add the dry oregano, basil, thyme, and ground black pepper. Mix thoroughly to coat the vegetables and chicken with these wonderful aromatics.
- Pour in about one cup of chicken broth. Use a wooden spoon or spatula to scrape the bottom of the pot, loosening any browned bits that may be stuck. This crucial step, known as deglazing, adds immense flavor to your soup and helps prevent a “burn” warning on your Instant Pot.
- Add the remaining chicken stock and the long-grain white rice to the pot. Stir everything well to ensure the rice is submerged and evenly distributed within the liquid.
- Cancel the sauté option on your Instant Pot and securely cover the pot with its lid.
- Ensure the steam release valve is set to the “Sealing” position. Pressure cook on high for 12 minutes. The Instant Pot will take some time to come to pressure before the 12-minute cooking cycle begins.
- Once the cooking cycle is complete, perform a manual (quick) pressure release by carefully turning the valve to the “Venting” position in short bursts. Stand clear of the steam. When the float valve drops, you can safely remove the lid.
- Carefully remove the cooked chicken breasts from the pot and place them on a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. This makes it easier to eat and distributes the chicken throughout the soup.
- Return the shredded chicken to the pot. You can keep the Instant Pot on the “Keep Warm” setting to maintain the soup’s temperature while serving.
- Taste the soup and adjust the seasoning as needed, adding more salt or pepper to your liking. Serve hot, garnished with fresh parsley if desired.
Notes
- For optimal and even cooking, especially with larger chicken breasts, it’s highly recommended to cut them into smaller pieces, such as 2-inch strips or even halves or thirds. This ensures that the chicken cooks thoroughly alongside the other ingredients without overcooking.
- This recipe does not require rinsing the rice. However, if you prefer a less starchy broth or are accustomed to rinsing your rice, feel free to do so before adding it to the pot.
- If you enjoy a soup with a more generous broth consistency, you can easily add an extra cup or two of chicken broth to the soup once it has finished cooking and the pressure has been released. Stir it in thoroughly before serving.
- Herbs are personal! If you are a big fan of basil, don’t hesitate to increase the amount to 1 teaspoon for a more pronounced flavor. Adjust other herbs as well to suit your palate.
- Always ensure to scrape the bottom of the Instant Pot thoroughly after sautéing and deglazing to prevent any “burn” messages during the pressure cooking cycle.
Nutrition
Step-by-Step: Crafting Your Instant Pot Chicken and Rice Soup
Making this hearty chicken and rice soup in your Instant Pot is incredibly straightforward. This overview highlights the key steps involved; remember, detailed instructions and measurements are provided in the recipe card above.
- Sauté the Aromatics and Chicken: Begin by using the Instant Pot’s sauté function. Heat olive oil and butter, then quickly sear the chicken breasts for a couple of minutes per side to build a flavorful base. Next, add your Mirepoix – diced onions, celery, and carrots – and sauté for about 3 minutes until softened. Finally, stir in the minced garlic and your chosen dry herbs (basil, thyme, oregano, and black pepper) for an extra burst of aroma.
- Deglaze and Combine: Pour in about a cup of chicken broth, then use a wooden spoon to thoroughly scrape the bottom of the pot. This deglazing step is crucial for preventing a “burn” notice and for incorporating all the delicious browned bits into your soup. Once the bottom is clear, add the remaining chicken stock and the long-grain white rice, stirring everything together until well combined.
- Pressure Cook to Perfection: Turn off the sauté function, secure the Instant Pot lid, and ensure the steam release valve is set to “Sealing.” Pressure cook the soup on high for 12 minutes. The magic of pressure cooking ensures the chicken is tender, the rice is perfectly cooked, and the vegetables are soft, all in a fraction of the time compared to traditional methods.
- Release Pressure and Finish: Once the cooking cycle is complete, carefully perform a manual (quick) pressure release, allowing the steam to escape fully before removing the lid. Take out the chicken breasts and shred them using two forks. Return the tender, shredded chicken to the pot, stir, and keep warm. Taste and adjust seasonings as needed, then serve your piping hot soup, perhaps garnished with fresh parsley for a touch of vibrant green.
Explore More Delicious Soup Recipes
If you’re a fan of comforting and easy-to-make soups, you’re in the right place! Here are some other delightful soup recipes that are sure to please your palate and fit perfectly into your meal rotation:
- Carrot Lentil Soup
- Instant Pot Tortellini Soup
- Instant Pot Tomato Soup with Fresh Tomatoes
- Harira (Moroccan Lentil and Chickpea Soup)
Chef’s Tips for Success (My Notes)
- Chicken Preparation for Even Cooking: To ensure your chicken breasts cook quickly and evenly without overcooking the vegetables, I highly recommend cutting them into strips or smaller pieces, roughly 2 inches in size. If you’re using particularly large chicken breasts, cutting them in half or even thirds before browning will ensure they cook through within the recipe’s specified time and absorb flavor more effectively.
- To Rinse or Not to Rinse Rice: For this specific recipe, I did not rinse my long-grain white rice. The slight starch released helps contribute to the soup’s comforting consistency. However, if you prefer a clearer broth or simply follow a habit of rinsing your rice, you are absolutely welcome to do so. Just be aware it might slightly alter the final texture of the broth.
- Adjusting Broth for Preferred Consistency: If you love your soup to have a more generous amount of liquid, or if you find it has thickened more than you’d like after cooking, feel free to add an extra cup or two of chicken broth once the soup is finished and the pressure has been released. Stir it in well and allow it to warm through before serving. This is a great way to customize the soup to your preferred level of heartiness.
- Customizing Herb Flavors: The listed herb measurements provide a balanced flavor profile. However, taste is personal! If you are a big fan of basil and want its distinct aroma to shine through more, you might consider increasing it to a full teaspoon. Feel free to adjust the amounts of basil, thyme, and oregano to match your personal preference.
- Deglazing is Key: Don’t skip the step of scraping the bottom of the Instant Pot after sautéing the chicken and vegetables. This not only prevents a potential “burn” error message but also incorporates all those delicious browned bits, which are packed with concentrated flavor, into your soup base.
- Garnish for Freshness: A sprinkle of fresh chopped parsley or even dill just before serving can add a wonderful pop of color and a fresh, bright flavor that complements the richness of the soup.
For another comforting and easy meal, you might want to try this Rotisserie Chicken Noodle Soup – it’s a true weeknight lifesaver! Cozy, comforting, and incredibly simple to make.
Storage and Reheating Best Practices
Proper storage is essential to maintain the quality and flavor of your Instant Pot Chicken and Rice Soup, especially if you plan on enjoying it for days to come. The key consideration is the rice, which tends to absorb liquid and can become mushy over time if left directly in the broth.
Refrigerate: For optimal texture, it is best to use a slotted spoon to remove the cooked rice and vegetables from the broth before storing. Store the rice and vegetables in one airtight container and the broth and shredded chicken in a separate airtight container. This prevents the rice from soaking up all the delicious broth and becoming overly soft. Stored this way, the soup components will remain fresh in the refrigerator for up to four days.
Freeze: This soup freezes beautifully! Follow the same separation procedure as for refrigeration: store the cooked rice and vegetables separately from the broth and chicken in freezer-safe airtight containers. This method helps preserve the texture of both the rice and the vegetables. You can safely store these components in the freezer for up to 3 months. Clearly label your containers with the date for easy tracking.
Reheat: If your soup components are frozen, first defrost them in the refrigerator overnight. When ready to enjoy, thoroughly reheat the broth and chicken mixture on the stove-top over medium heat until simmering and piping hot. Once the broth is heated, gently stir in the reserved rice and vegetables and continue to heat until everything is warmed through. This ensures a fresh-tasting, perfectly textured soup every time, as if it were just made.
Meal Prep Made Easy: Make Ahead Tips
Preparing components of this Instant Pot Chicken and Rice Soup in advance can be a fantastic time-saver for busy schedules. The primary goal of making this soup ahead is to prevent the rice from over-absorbing the broth, ensuring a fresh and flavorful experience when you’re ready to serve.
To make ahead, cook the chicken and vegetables together in the Instant Pot as per the recipe instructions, but without adding the rice. Once cooked, shred the chicken and combine it with the vegetables and broth. Store this chicken and vegetable broth mixture in an airtight container in the refrigerator.
Cook your rice separately on the stove when preparing the make-ahead components. Combine ¾ cup of long-grain white rice with 1 cup of chicken broth (or water) in a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the rice is fully cooked and the liquid is absorbed. Allow it to cool, then store the cooked rice in a separate airtight container in the refrigerator.
When you’re ready to serve, simply reheat the chicken and vegetable broth mixture thoroughly on the stove-top. Once hot, stir in the pre-cooked rice. This method ensures that your rice remains perfectly textured and that the broth retains its full body and flavor, tasting fresh even after being prepared in advance.
Perfect Pairings: What to Serve with Your Soup
A hearty bowl of chicken and rice soup is fantastic on its own, but it truly shines when paired with a delicious “soup dunker.” These additions not only complement the flavors but also add an extra layer of texture and satisfaction to your meal. Here are some of our top recommendations:
- Air Fryer Garlic Bread
- Cheese Stuffed Breadsticks
- Lebanese Pita Bread
- Garlic Bread Pizza
Creative Variations to Customize Your Soup
One of the best things about homemade soup is its versatility. This Instant Pot Chicken and Rice Soup is a fantastic base, but don’t hesitate to customize it to your family’s preferences or what you have on hand. Here are some delicious variations to inspire you:
- Utilize Leftover or Pre-Cooked Chicken: While this recipe uses raw chicken, you can easily adapt it if you have leftover rotisserie chicken or pre-cooked chicken breasts. Simply skip the initial sautéing of the raw chicken and add the shredded cooked chicken back into the soup at the very end, along with the other shredded chicken. This is a fantastic way to make the recipe even quicker!
- Experiment with Other Proteins: Don’t limit yourself to boneless, skinless chicken breasts. This recipe works beautifully with other lean proteins. Consider using boneless skinless chicken thighs for a richer flavor and even more tender texture. Turkey tenderloin or turkey breasts can also be excellent substitutes, offering a similar lean protein profile.
- Boost Your Veggie Intake: While traditional onions, carrots, and celery form a perfect base, feel free to get creative with additional vegetables. Consider adding frozen peas or corn during the last few minutes of cooking, or fresh chopped spinach or kale after pressure release (they will wilt quickly). Diced zucchini or bell peppers can also be lovely additions for extra nutrients and flavor.
- Add a Spicy Kick: If you enjoy a bit of heat, introduce some red pepper flakes along with the other dry herbs, or stir in a dash of your favorite hot sauce at the end of cooking. Start with a small amount and taste, adding more to achieve your desired level of spice.
- Broth vs. Stock: While chicken stock is recommended for its richer flavor profile, chicken broth can certainly be used. However, because broths sometimes have a lighter flavor, you might want to enhance the seasonings slightly to compensate and ensure your soup remains robustly flavored.
- Alternate Rice Varieties: This recipe calls for long-grain white rice, which cooks beautifully under pressure. However, you can use brown rice for a nuttier flavor and added fiber; just be sure to adjust the cooking time as brown rice typically requires a longer pressure cooking period (usually around 20-22 minutes). You could also explore making a delicious chicken wild rice soup by using wild rice, which would also necessitate adjusting the cooking time. For an even heartier twist, consider adding small pasta shapes (like ditalini or orzo) instead of rice, cooking them directly in the broth after pressure release until al dente.
Frequently Asked Questions (FAQs)
For individual servings, you can microwave the soup in 1-2 minute intervals, stirring in between, until it is thoroughly warm. If you’re reheating a larger quantity, the best method is on the stove-top over medium heat, stirring frequently, until it reaches your desired temperature. If you stored the rice and broth separately (as recommended for best texture), reheat the broth first, then add the rice and vegetables to warm through.
Yes, this soup can be frozen! However, it’s important to note that the texture of the rice and vegetables may soften slightly upon freezing and thawing. For the best results, it is highly recommended to freeze the broth and chicken separately from the cooked rice and vegetables. This helps prevent the rice from becoming overly mushy. Freeze in airtight, freezer-safe containers for up to 3 months.
A “burn” warning usually indicates that food is stuck to the bottom of the pot. This often happens if the pot isn’t deglazed properly after sautéing. If you get this warning, release the pressure, open the pot, remove any stuck bits from the bottom, and add a little more liquid before attempting to cook again. Ensure all solids are suspended in the liquid.
Absolutely! While long-grain white rice is used here, you can experiment with others. If using brown rice or wild rice, you will need to increase the pressure cooking time to ensure they cook through. Short-grain or medium-grain white rice might result in a slightly starchier, thicker soup, which some people prefer.
If your soup is too thick, simply stir in an additional ½ cup to 1 cup of warm chicken broth or water until it reaches your desired consistency. If it’s too thin, you can simmer it on the sauté function for a few minutes (with the lid off) to allow some liquid to evaporate, or mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the simmering soup to thicken.
In this recipe, I kept the vegetable base traditional with just onion, carrots, and celery, yielding a classic and beloved chicken soup flavor. However, don’t let my choice limit your creativity! This soup is incredibly forgiving, and you can easily add any other vegetables you enjoy. Think green beans, peas, corn, or even diced potatoes for extra heartiness. We’d love to hear your innovative additions in the comments section below – share your favorite ways to customize this comforting Instant Pot Chicken and Rice Soup!