Recipe

This hearty chicken and rice soup made in the Instant Pot with fresh veggies is comfort food that pleases everyone!

You can count on this easy Instant Pot chicken and rice soup on a busy weeknight and whenever you need a warm and inviting meal.

top view of a white bowl of chicken and rice soup

Instant Pot Chicken Rice Soup Recipe

Laura fuentes holding a skillet of food standing in front of a blue door

My old-fashioned chicken and rice soup made on the stove is nourishing for the mind and body, so I had to create an Instant Pot version for days when I need dinner ready a little bit quicker.

While this recipe calls for cooking the chicken from scratch, below you’ll find my tips on making this soup with a shredded rotisserie chicken and other useful swaps.

Ingredients

The base of this soup are chicken breasts, white rice (brown rice also works, you just need to cook it longer), and chicken broth. To make it super flavorful, you’ll also add garlic, onion, carrots, celery, dried thyme (or poultry seasoning), and optionally, a bay leaf.

How to Make Chicken and Rice Soup in the Instant Pot

Sauté the meat.
Set the Instant Pot to sauté and brown your diced chicken breasts for about 2 minutes.
Soften the veggies.
Add the aromatics to the pot and stir while cooking, until softened and golden brown, about 4 minutes. Then add the seasonings and cook for an additional minute.
Add the liquid and rice.
Pour in the broth, water, and rice. Seal the Instant Pot and close the release valve. Cook on HIGH pressure for 5 minutes.
Let it sit.
Once the cycle is finished, do a NATURAL RELEASE for 5 minutes (wait 5 minutes). Then, release the pressure by opening the pressure valve and releasing the steam away from you.

Laura’s Favorite Recipe Variations

Swap the protein
Make this turkey and rice soup with shredded roasted turkey from Thanksgiving leftovers, or use rotisserie chicken to shorten the cooking time.
Use your favorite rice
If you adjust the cooking time, you can swap the white rice for any long-grain rice such as brown rice, wild rice, and Jasmine rice.
Use frozen chicken
If using frozen chicken, skip browning it, dice it, and use brown rice. Using white rice with frozen chicken will overcook.
Add more veggies
Cubed butternut squash is great for bulk in this soup. Sauté it with the onions, celery, and carrots. When you add the chicken, you can also add frozen green peas, frozen corn, and chopped spinach.
Use another cooking method
Want to use the slow cooker? Follow this crockpot chicken and rice soup recipe.

If you're on an Instant Pot kick and want more healthy soups to try out, check out this chicken taco soup, this vegetable minestrone, and this Instant Pot chili mac.

Always See My Recipes In Google

Instant Pot Chicken and Rice Soup

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 25

This hearty chicken and rice soup made in the Instant Pot with fresh veggies is comfort food that pleases everyone!

5 from 12 votes

Print Pin

Ingredients

1 tablespoon olive oil
1 lb chicken breasts, diced*
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 medium carrots, chopped
½ cup chopped celery
1 teaspoon poultry seasoning or dried thyme
1 bay leaf, optional
32 ounces low-sodium chicken stock
2 cups water
1 cup white rice*

Instructions

Brown the chicken:

Set the Instant Pot to sauté and heat the oil. Add the chicken pieces and brown them, stirring frequently, for about 2 minutes.

Cook the veggies:

Add the onions, garlic, carrots, and celery. Cook for 4 minutes or until the veggies have softened.
Add the seasoning, bay leaf (if using), and stir to combine, while sauteeing for one more minute.

Cook the soup:

Pour in the broth, water, and rice. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 5 minutes.
Once the cycle is finished, do a NATURAL RELEASE for 5 minutes (wait 5 minutes). Then, release the pressure by opening the pressure valve and release the steam away from you.
Remove the lid, and serve.

Notes

Using cooked, shredded rotisserie chicken:
Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on HIGH PRESSURE for 4 minutes. Do a natural release of 5 minutes, then release the pressure.
Using brown rice:
Follow the recipe and change the cooking time to 12 minutes on high pressure. Do a natural release of 5 minutes, then release the pressure.

The recommendations below may include affiliate links.