This easy recipe for Instant Pot Chicken & Rice Soup is perfect for a weeknight dinner! Loaded with onions, celery, and carrots, this easy soup is super comforting and quick to make.
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Why You'll Love This Recipe
It's comfort in a bowl!
This will become a go-to when you need a hearty chicken soup. This chicken and rice soup is made in the Instant Pot, making it super simple to whip up in under an hour.
It's also a soup that's loaded with nutrition. You'll get veggies, hearty chicken stock, savory chicken, and perfectly cooked rice in each bite. You can feel good about serving this one for dinner by itself - it's a whole meal in one recipe.
Ingredients
(See recipe card at the bottom of the post for exact ingredient measurements.)
- butter
- onion
- celery
- carrots
- garlic
- salt
- black pepper
- ground thyme
- oregano
- bay leaves
- white long-grain rice
- boneless, skinless chicken breasts
- chicken stock or broth
- chopped fresh parsley
Recipe Variations & Additions
- Change to Mexican rice and use corn & tomatoes for your vegetables for more of a Spanish/Mexican feel.
- Leave out the rice in that combination above for an Instant Pot chicken tortilla soup.
- You could sub a few peppers in and add some Italian or Greek seasoning to make it more of a Mediterranean-inspired soup.
- Even egg noodles would give this Instant Pot Chicken soup a fun twist. There are a ton of possibilities for adapting this recipe to your flavor profile!
- Want a creamy chicken soup? Add either 8oz of cream cheese (for thicker soup) or 1 cup of half and half (for thinner soup).
- Feel free to use rotisserie chicken and shred the meat instead of cooking chicken from scratch.
- Want to use brown rice? No problem! Just adjust your pressure cooking time to 13 minutes. (Note: with this method, your veggies might be a little softer.)
Why Use the Instant Pot?
You're going to get all the flavor of simmering a big pot of chicken soup on the stove all day, just without the work!
A pressure cooker (like the Instant Pot) melds all of those rich flavors together so much quicker than any other method. Instead of having to simmer the soup for hours, you're going to get a soup with a slow-cooked taste in under 30 minutes.
You'll also be able to cook all ingredients together, all at once. Magically, the Instant Pot cooks the veggies, chicken, and rice to tender perfection all at the same time.
But never fear - if you want to make it in the Crock Pot or on the stovetop, I have those directions too! Check the section below for more info.
Need another great weeknight Instant Pot dinner? Try this Cheesy Chicken and Rice Casserole or Instant Pot Crack Chicken!
How to Make Instant Pot Chicken and Rice Soup
Step 1: Saute veggies.
Turn the Instant Pot to saute mode and allow it to warm. Add butter.
Add onion, celery, and carrots to the melted, bubbly butter. Allow them to brown for 3-5 minutes.
Step 2: Add rice and seasonings.
Add garlic, rice, and seasonings. Cook for about a minute, until fragrant.
Step 3: Add chicken & chicken stock; pressure cook.
Add chicken broth and chicken; lock the lid onto the Instant Pot. Press the manual button, select high pressure, and set the timer for 7 minutes.
Allow the pressure cook cycle to complete. When the cook cycle is over, quick release the pressure by turning the valve on top of the Instant Pot to venting.
Step 4: Shred chicken.
Once the cook cycle is over and the pressure is released, use two forks to shred the chicken. Stir the soup well.
Serve garnished with fresh parsley.
Related: Check out my easy tutorial on rice in the Instant Pot!
Alternate Directions: Slow Cooker
To make this recipe in the slow cooker (Crock Pot), add all ingredients except for rice to the slow cooker. Set Crock Pot to 6-8 hours on low. About 2 hours before serving, add rice.
Alternate Directions: Stove Top
To make this recipe on the stovetop, melt butter in a large soup pot over medium-high heat. Add veggies; saute for 3-5 minutes. Add garlic, seasonings, and rice, and saute for another minute or two. Finally, add chicken and stock; cook over medium-low heat for 2-3 hours. Thirty minutes before serving, turn the heat up to medium and add rice.
Leftovers & Storage
Leftover soup should be stored in an airtight container in the refrigerator. Enjoy your soup within 3-4 days.
Can I freeze this soup?
Yes, this soup freezes wonderfully! Make as directed and place in a gallon-sized freezer bag. (I also love using Souper Cubes for single-serve frozen portions.) Freeze for up to 6 months.
When you're ready to enjoy the frozen leftovers, simply thaw in the refrigerator.
More Expert Tips & Tricks
- I recommend cutting the chicken breasts in half. This ensures they'll cook through during your pressure cooking time.
- Frozen chicken is also fine in this one - just make sure it's divided into smaller pieces before adding to the recipe.
- This soup is a meal on its own - no need to pair with a side item to have a great weeknight dinner. However, garlic bread or a simple salad will complement the soup if you need a little extra!
- Make sure to rinse your rice before adding to the soup. This will get rid of any dirt or debris and will take a little bit of starch out of the rice, making it less sticky.
- If needed, you can add 1-2 cups of water to the soup to thin it.
Let me know what you think of this recipe! Leave a comment or rating ⭐️ below. You can also show off your recipe on 📸 social media - just tag me @lambertslately.
Instant Pot Chicken & Rice Soup
Affiliate links used.
Ingredients
- 2 tablespoon butter
- 1 onion chopped into bite-sized pieces
- 1 cup celery chopped into bite-sized pieces
- 1 cup carrots chopped into bite-sized pieces
- 1 tablespoon minced garlic
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon ground thyme
- 1 teaspoon oregano
- 2 bay leaves
- ⅔ cup white rice
- 1.5 lbs boneless, skinless chicken breasts halved
- 5 cups chicken stock or broth
- ½ cup chopped fresh parsley
Instructions
- Turn your Instant Pot to saute mode and allow it to warm. Add butter.
- Add onion, celery, and carrots to the melted, bubbly butter. Allow them to brown for 3-5 minutes.
- Add garlic, rice, and seasonings. Cook for about a minute, until fragrant.
- Add chicken broth and chicken; lock the lid onto the Instant Pot. Press the manual button, select high pressure, and set the timer for 7 minutes.
- Allow the pressure cook cycle to complete. When the cook cycle is over, quick release the pressure by turning the valve on top of the Instant Pot to venting.
- Once the cook cycle is over and the pressure is released, use two forks to shred the chicken. Stir the soup well.
- Serve garnished with fresh parsley.
Notes
-
- I recommend cutting the chicken breasts in half. This ensures they'll cook through during your cook time.
- Feel free to use rotisserie chicken (shredded) instead of cooking chicken from scratch.
- Frozen chicken is also fine in this one - just make sure it's divided into smaller pieces before adding to the recipe.
- This soup is a meal on its own - no need to pair with a side item to have a great weeknight dinner. However, garlic bread or a simple salad will complement the soup if you need a little extra!
- Make sure to rinse your rice before adding to the soup. This will get rid of any dirt or debris and will take a little bit of starch out of the rice, making it less sticky.
- Leftover soup should be stored in an airtight container in the refrigerator. Enjoy your soup within 3-4 days of cooking it.
- This soup freezes wonderfully! Make as directed and place in a gallon-sized freezer bag. (I also love using Souper Cubes for single-serve frozen portions.) Freeze for up to 6 months.
- If needed, you can add 1-2 cups of water to the soup to thin it.
