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a bowl of Instant Pot Chicken and Rice Soup on a linen place mat with a bowl of crackers

Instant Pot Chicken and Rice Soup Recipe

Arlene Mobley - Flour On My Face
Warm and comforting chicken and rice soup is done in 30 minutes or less when you make Instant Pot Chicken and Rice Soup.
5 from 3 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 218 kcal

Ingredients  

  • 5 medium carrots peeled and sliced
  • 2 small stalks celery sliced
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1.5 lbs boneless chicken
  • 3 large bay leaves
  • 1 small bunch fresh thyme or 1 teaspoon dried thyme
  • 8 cups chicken broth divided, (two 32 ounce cartons)
  • 2 cups Instant Rice
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Instructions 

  • Turn a 6-quart or 8-quart Instant Pot on and press the Saute button. 
  • Add the sliced carrots, celery, diced onion, minced garlic and butter. Sauté until the onions are soft, about 3 minutes. Turn the sauté setting off.
  • Add the salt, pepper and dried parsley. Toss to coat the vegetables.
  • Add the whole chicken pieces to the Instant Pot. Add the bay leaves and  fresh or dried thyme.
  • Pour 6 cups of the the chicken broth over the ingredients. Stir with a wooden spoon.
  • Place the lid on the Instant Pot. Make sure the valve is set to the sealing position. Press the manual button and set the pressure cooking time to 7 minutes.
  • After the timer beeps alerting you that the pressure cooking has finished allow the steam to release naturally for 15 minutes. Then push the valve to the releasing position and wait for all of the steam to escape and the pin to drop. 
  • Carefully twist the lid off away from your face. Remove the bundle of fresh thyme if used to season the chicken soup.
  • Use a slotted spoon or a kitchen tong to remove the hot cooked chicken from the pot and place it in a bowl. Allow the chicken to rest for about 5 minutes before shredding the chicken with two forks. 
  • Return the shredded chicken to the inner pot of the Instant Pot.
  • Pour the instant rice into the Instant Pot and stir with a wooden spoon. Place the lid on the Instant Pot and lock into place.  Allow the rice to cook in the hot chicken broth until tender, about 15 or 20 minutes. See Notes.
  • Remove the lid once again and stir the cooked rice into the chicken soup. If the rice has absorbed too much of the chicken broth add the remaining 2 cup and stir.
  • Makes 8 servings.

Video

Notes

  • Chicken: Use boneless skinless chicken. Place the whole pieces into the pressure cooker. Shred or cube after cooking in the broth to prevent the chicken from over cooking and getting a rubbery texture.
  • Vegetables: Prep the vegetables ahead of time to save even more time at dinner time.
  • Herbs: fresh or dried herbs can be used to make homemade soup.
  • Fresh herbs: When using fresh herbs it is recommended to tie the herbs up in a bundle secured with cooking twine. This will make is very easy to remove the stems from the soup.
  • Best soup herbs: Garlic, thyme, and bay leaves are the best soup herbs to use.
  • Rice: Instant rice will hold its shape and firmness unlike cooked white rice which will get mushy quickly. The instant rice is added after the chicken has pressure cooked. It will take from 5 to 15 minutes for the instant rice to cook in the broth. Times may vary.
  • Using cooked rice: You can use leftover cooked rice instead of instant rice for this recipe. Just add the cooked rice to the pressure cooker after the chicken has cooked instead of the instant rice. Cooked rice will get mushy if used.
  • Do not press any buttons to turn the Instant Pot on after adding the Instant rice. The heat and hot broth trapped inside the tightly covered Instant Pot will cook the instant rice. 

Nutrition

Serving: 1Bowl | Calories: 218kcal | Carbohydrates: 25g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 1282mg | Potassium: 660mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6395IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 2mg
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