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.
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.