Instant Pot Chicken and Rice Soup Recipe

Introduction

This Instant Pot Chicken and Rice Soup is a comforting and hearty meal that’s perfect for any day of the week. With tender chicken, wholesome brown rice, and flavorful vegetables, it comes together quickly and easily in your pressure cooker.

Ingredients

• 2 teaspoons olive oil
• ½ yellow onion, chopped
• 1 large carrot, cut into thin half-circles
• 1 large stalk celery, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• ¾ teaspoon crushed dried rosemary
• 5 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• ¾ cup brown rice, uncooked
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup minced flat-leaf parsley
• Salt and pepper, to taste

Instructions

1. Step 1: Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrot, and celery. Sauté the vegetables, stirring occasionally, until they start to soften, about 3 to 4 minutes.
2. Step 2: Add the garlic, dried thyme, and crushed rosemary. Cook, stirring constantly, for 30 seconds to release their aroma.
3. Step 3: Pour in the chicken broth and stir to combine all ingredients.
4. Step 4: Add the chicken breasts, brown rice, salt, and ground pepper to the Instant Pot.
5. Step 5: Put the lid on the Instant Pot, close the steam vent, and set to HIGH pressure using the manual setting. Set the timer for 13 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
6. Step 6: Once the cooking time expires, allow a natural pressure release for 10 minutes, then carefully perform a quick release to fully release the remaining pressure.
7. Step 7: Transfer the chicken breasts to a cutting board and shred them with two forks. Return the shredded chicken to the pot, stir in the minced parsley, and season with salt and pepper to taste. Serve warm.

Tips & Variations

• For a creamier texture, stir in a splash of milk or cream after cooking.
• Use chicken thighs instead of breasts for more tender, flavorful meat.
• Add other vegetables like peas or corn in the last few minutes of cooking for extra color and nutrition.
• Replace brown rice with white rice for a shorter cooking time, but adjust pressure cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The rice may absorb some liquid overnight; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute white rice for brown rice, but reduce the pressure cooking time to about 6-8 minutes to prevent overcooking.

Is it possible to freeze this soup?

This soup freezes well. Allow it to cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Instant Pot Chicken and Rice Soup Recipe

---

★★★★★

4.5 from 100 reviews

• Author: Simon
• Total Time: 38 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This comforting Instant Pot Chicken and Rice Soup combines tender chicken breasts, wholesome brown rice, and a medley of sautéed vegetables simmered in flavorful chicken broth. Enhanced with fragrant herbs like thyme and rosemary, this soup is a quick and nourishing meal perfect for cozy days or meal prep.

---

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 teaspoons olive oil
• ½ yellow onion, chopped
• 1 large carrot, cut into thin half-circles
• 1 large stalk celery, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• ¾ teaspoon crushed dried rosemary
• 5 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• ¾ cup brown rice (uncooked)
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup minced flat-leaf parsley
• Salt and pepper, to taste

---

Instructions

1. Saute the vegetables: Set the Instant Pot to Saute mode and heat the olive oil. Add the chopped onion, sliced carrot, and diced celery. Saute the vegetables, stirring occasionally, for 3 to 4 minutes until they start to soften.
2. Add garlic and herbs: Stir in the minced garlic, dried thyme, and crushed rosemary. Cook while stirring constantly for about 30 seconds to release the aromatics.
3. Add broth: Pour in the low sodium chicken broth and stir to combine all ingredients.
4. Add chicken and rice: Place the boneless skinless chicken breasts into the Instant Pot along with the uncooked brown rice. Season with ½ teaspoon salt and ¼ teaspoon ground pepper.
5. Pressure cook: Secure the Instant Pot lid and close the steam vent. Set the pot to HIGH pressure using the manual setting and cook for 13 minutes. It will take approximately 15 minutes to reach full pressure.
6. Release pressure: After the cooking time ends, allow the pressure to release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
7. Shred chicken and finish soup: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup, stir in the minced parsley, and adjust seasoning with salt and pepper to taste. Serve hot.

Notes

• For a thicker soup, you can use less broth or cook uncovered for a few minutes after shredding the chicken.
• Brown rice may take longer to cook fully; pressure cooking ensures it becomes tender and flavorful.
• Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
• To reduce sodium further, opt for homemade chicken broth or a low-sodium store-bought option.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: instant pot chicken soup, chicken and rice soup, healthy chicken soup, easy chicken soup, pressure cooker soup