Name: Instant Pot Chicken & Rice Soup
Prep time: 10 min
Cook time: 7 min
Total time: 32 min
Ingredients: 1 large yellow onion (peeled & diced); 2 celery stalks (diced); 3 large carrots (peeled & diced); 4 large chicken breasts (cubed (about 1 1/2 lbs)); 1 1/2 cups uncooked brown rice; 1 tsp dried oregano; 1/2 tsp ground thyme; 2 tsp onion powder; 2 tsp minced garlic; 1/8 tsp turmeric (optional); salt & pepper (to taste); 2 bay leaves; 10 cups chicken broth; 2 tbsp extra virgin olive oil (could also use butter instead); 1/4 cup flat leaf Italian parsley (washed & minced (optional))

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Instant Pot chicken and rice soup is an easy, fast way to make the classic soup. It’s so easy you can throw it together any weeknight or even when you are under the weather and want a homemade remedy.

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Making soup seems like it would be very time consuming.

But, thanks to the Instant Pot, it’s not!

It’s pretty much dump and go and then you have delicious homemade soup that’s way yummier than anything you could by in a can.

Like chicken noodle, chicken and rice soup is so good when you are under the weather and this is easy enough to make when you’re not feeling your best.

Ingredients

To make this you’ll need:

Veggies– Peeled and diced onion and carrots, and diced celery. If you are looking to make this easier on yourself, buy a precut mirepoix blend from the grocery store and then you don’t have to cut the veggies.
Chicken breasts– Trimmed of fat and cut into cubes.
Rice– Uncooked brown rice
Spices– Dried oregano, ground thyme, onion powder, minced garlic, turmeric, bay leaves, and salt and pepper
Chicken broth
Olive oil– You could use butter if you prefer
Fresh Italian parsley– Optional

How to Make

This Instant Pot chicken and rice soup is the easiest soup ever.

Just add all of the ingredients except the oil and parsley to the liner of your Instant Pot.

Secure the lid on the pot and set the vent valve to the sealed position.

Pressure cook on high for 7 minutes.

When the Pot beeps, let the pressure naturally releases for 15 minutes.

After 15 minutes, carefully open the vent valve to release any remaining steam.

Carefully take the bay leaves out of the soup.

Stir in the oil and parsley, if using.

Taste the soup and adjust the seasonings if needed.

Serve the soup hot with crusty bread.

Enjoy!

Can I Use White Rice?

White rice takes a lot less time to cook than the chicken in this soup.

It would break apart and become very mushy by the end of the cook time, which is why I recommend sticking with brown rice.

However, if you really want to use white rice, cook it on the stove separately and stir it in at the end just before serving.

What size Instant Pot should I make this in?

We make this in our 8 quart Instant Pot.

If you are using a smaller pot, you can half the recipe.

You don’t want to fill your liner above the MAX fill line.

Storing Leftovers

Store leftovers in airtight container in the fridge for up to 4 days.

As the soup sits, the rice may absorb some of the liquid.

Just stir in a little extra chicken broth when you reheat the soup.

Tips and Tricks

Don’t skip the natural release! That waiting period helps everything finish cooking, but also prevents rice starch from spraying everywhere when you vent the valve to release the remaining pent up steam.
If the soup’s too thick for you, stir in 1 to 1.5 cups of chicken broth before serving or as much as you need to reach your desired consistency.
I like to serve mine with a squeeze of fresh lemon juice in each bowl.

Other Instant Pot Soup Recipes

Instant Pot chicken and rice soup is one of the easiest comforting meals you can serve.

Make it and enjoy!

Looking for other Instant Pot soup recipes?

Try these:

If you’ve tried this INSTANT POT CHICKEN AND RICE SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Instant Pot Chicken & Rice Soup

Instant Pot chicken and rice soup is an easy, fast way to make the classic soup. It's so easy you can throw it together any weeknight or even when you are under the weather and want a homemade remedy.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Dinner, Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 7

Rest Time: 15

Total Time: 32

Servings:

Calories: 330kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 large yellow onion peeled & diced
2 celery stalks diced
3 large carrots peeled & diced
4 large chicken breasts cubed (about 1 1/2 lbs)
1 1/2 cups uncooked brown rice
1 tsp dried oregano
1/2 tsp ground thyme
2 tsp onion powder
2 tsp minced garlic
1/8 tsp turmeric optional
salt & pepper to taste
2 bay leaves
10 cups chicken broth
2 tbsp extra virgin olive oil could also use butter instead
1/4 cup flat leaf Italian parsley washed & minced (optional)

US Customary - Metric

Instructions

Add all of the ingredients (EXCEPT the oil and parsley) to the liner of your Instant Pot. Add the lid, turning to close, and set the vent valve to the sealed position.
Pressure cook on HIGH for 7 minutes. When done, let everything sit undisturbed while the pot naturally releases for 15 minutes.
Carefully open the vent valve to release any remaining steam, and remove the bay leaves from the soup.
Stir in the oil and parsley, if using. Adjust the seasonings to taste, if needed.
Serve the soup hot with crusty bread.

Notes

Don't skip the natural release! That waiting period helps everything finish cooking, but also prevents rice starch from spraying everywhere when you vent the valve to release the remaining pent up steam.
If the soup's too thick for you, stir in 1 to 1.5 cups of chicken broth before serving or as much as you need to reach your desired consistency.
I like to serve mine with a squeeze of fresh lemon juice in each bowl.