As the days grow shorter and the air turns crisp, there’s nothing quite as inviting as a steaming bowl of homemade soup. And when it comes to delivering maximum comfort with minimal effort, this Instant Pot Chicken and Rice Soup reigns supreme. Forget long hours simmering on the stove; your pressure cooker transforms simple ingredients into a rich, flavorful, and incredibly satisfying meal in a fraction of the time. This isn’t just any chicken and rice soup; it’s a creamy, hearty, and deeply satisfying dish that will quickly become a cherished part of your colder weather recipe rotation. It’s the kind of meal that wraps you in a warm hug from the first spoonful, making it an absolute essential for busy weeknights or lazy weekends.

Ultimate Instant Pot Chicken and Rice Soup: Cozy Comfort in Minutes

This Instant Pot Chicken and Rice Soup is more than just a meal; it’s an experience. Each spoonful delivers a harmonious blend of juicy, tender chicken, perfectly cooked white rice, and a medley of wholesome vegetables, all infused with a delicate, savory seasoning. The magic of the Instant Pot ensures that every component is cooked to perfection, creating a thick and creamy texture without the need for any dairy. It’s a complete meal in one pot, designed to bring warmth and joy to your table with unparalleled ease.

Why This Instant Pot Chicken and Rice Soup Will Become Your New Favorite

• Unrivaled Comfort & Flavor: This soup is the epitome of comfort food. The combination of savory chicken, tender rice, and aromatic vegetables creates a deep, satisfying flavor profile that is both wholesome and incredibly delicious. The gentle seasoning enhances, rather than overpowers, the natural taste of the ingredients, making every bite a delightful experience.
• Nutritious & Wholesome: Packed with lean protein from the chicken, complex carbohydrates from the rice, and essential vitamins from the fresh vegetables, this soup is a well-rounded and nutritious meal. It’s designed to be filling without being heavy, providing sustained energy and satiety.
• Effortless One-Pot Wonder: The Instant Pot truly shines with this recipe. From browning the chicken to sautéing the aromatics and pressure cooking the rice, everything happens in a single pot. This not only simplifies the cooking process but also drastically cuts down on cleanup time, making it ideal for busy individuals and families. The rice cooks directly in the flavorful broth, absorbing all the deliciousness and emerging perfectly tender and fluffy.
• Naturally Thick and Creamy: One of the most remarkable aspects of this soup is its luscious, creamy texture achieved without a drop of dairy. The starches released from the white rice during the pressure cooking process naturally thicken the broth, creating a rich mouthfeel that rivals traditional cream-based soups. This makes it a fantastic option for those with dairy sensitivities or anyone looking for a lighter yet equally satisfying alternative.
• Versatile & Customizable: While the base recipe is fantastic as is, it also serves as a perfect canvas for customization. Feel free to adapt it with your favorite vegetables, herbs, or a touch of spice to truly make it your own. It’s a forgiving recipe that encourages creativity in the kitchen.

Expert Chef’s Tips for a Perfect Pot

• Frozen Chicken? No Problem! We’ve all been there – dinner time rolls around, and you realize you forgot to thaw the chicken. For this recipe, it’s not an issue! You can absolutely use frozen boneless, skinless chicken breasts. Simply skip the initial browning step for fresh chicken. Instead, add the frozen chicken breasts directly into the Instant Pot with the rice and broth in step 5 of the instructions. You may need to increase the pressure cook time by 2-3 minutes to ensure the chicken is thoroughly cooked through to an internal temperature of 165°F (74°C). Once the pressure is released, remove the chicken, shred it with two forks on a cutting board, then return it to the soup. This hack saves precious time and allows for spontaneous soup cravings.
• A Brightening Hint of Lemon: For an unexpected burst of freshness and to elevate the overall flavor profile, a small squeeze of fresh lemon juice at the end can make a world of difference. Citrus has a magical ability to brighten and balance rich flavors. This is completely optional, but we highly recommend trying it for that extra chef’s touch! Add it just before serving, after the pressure has been released.
• Personalize Your Seasoning: The foundation of this soup is a simple yet effective blend of salt, pepper, fresh rosemary, and thyme. However, this is your kitchen, and you’re the chef! Don’t hesitate to experiment with your favorite spices and herbs. Consider adding a pinch of dried oregano, a bay leaf during cooking (remember to remove it before serving!), or even a dash of red pepper flakes for a subtle kick. Smoked paprika can add depth, while a sprinkle of fresh parsley or dill at the end can enhance both flavor and presentation. Make this Instant Pot Chicken and Rice Soup uniquely yours!
• Achieving Perfect Rice Texture: To prevent the rice from becoming mushy, it’s crucial not to stir the rice too vigorously after adding it to the pot with the broth. A gentle stir to combine is sufficient. Also, the natural release period is essential for allowing the rice to fully absorb the liquid and achieve its ideal tender yet distinct texture. Resist the urge to quick release immediately!
• Don’t Overcrowd the Pot: When browning the chicken, ensure you work in batches if necessary. Overcrowding the Instant Pot will steam the chicken rather than brown it, preventing that delicious maillard reaction that adds depth of flavor to the soup. Give each piece enough space to achieve a beautiful golden crust.

Expand Your Instant Pot Horizons: More Must-Try Recipes

If you love the convenience and incredible results from your Instant Pot, you’re in for a treat! Here are some other fantastic pressure cooker recipes that are sure to impress:

• Instant Pot Buffalo Chicken Dip: A crowd-pleasing appetizer that’s ready in a flash.
• Instant Pot Cornbread: Surprisingly moist and perfectly cooked cornbread, ideal for pairing with soups and stews.
• Japanese Curry in the Instant Pot: Rich, savory, and incredibly comforting, a delightful twist on a classic.
• Dreamy Instant Pot Chicken and Rice: Another fantastic chicken and rice combination, perfect for a quick dinner.
• Instant Pot Lasagna: Yes, you can make lasagna in your Instant Pot, and it’s surprisingly easy and delicious!

Instant Pot Chicken and Rice Soup

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Cooler weather calls for a rich, delicious, filling, comforting dinner, and this Instant Pot chicken and rice soup totally fits the bill! Juicy chicken, tender white rice, hearty vegetables, and a light seasoning, all cooked to perfection in the pressure cooker.

Author: Cheryl Malik

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• Salt to taste
• Pepper to taste
• 1 stalk celery, sliced
• 2 carrots, sliced into coins
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• ¾ cup uncooked long-grain white rice
• 5 cups chicken broth or vegetable broth

Equipment

• Cutting board & sharp knife
• Instant Pot
• Large bowl

Instructions

1. Trim chicken and cut into bite-sized pieces. Season lightly with salt and pepper. This initial seasoning helps build a foundational flavor for the soup.

   

2. Set Instant Pot to Sauté mode. Add olive oil to Instant Pot and heat for 2 minutes. Once hot, add chicken pieces, working in batches if necessary to avoid overcrowding. Brown all pieces on every side until lightly golden. Browning the chicken adds a rich, savory depth to the soup.

   

3. Transfer browned chicken to a large bowl and set aside. Add celery, carrots, and onion to the Instant Pot. Sauté for another 2 minutes until they begin to soften. Then, add the minced garlic, rosemary, and thyme, and sauté for 1 additional minute, stirring frequently until fragrant. This step builds the aromatic base of the soup.

   

4. Add the uncooked long-grain white rice and chicken broth to the Instant Pot with the sautéed vegetables. Return the browned chicken pieces to the pot. Stir everything gently but thoroughly to ensure the rice is submerged and ingredients are well combined.

   

5. Secure the lid on the Instant Pot, ensuring the valve is in the sealing position. Set the Instant Pot to Manual (or Pressure Cook) High Pressure for 13 minutes. Once the cook time is complete, allow the pressure to Natural Release for 10 minutes. This crucial step prevents the rice from bursting and allows the soup to settle. After 10 minutes, carefully Quick Release any remaining pressure by turning the valve to the venting position. Once the float valve drops, open the lid.

6. Stir the soup well. The starches from the rice will have naturally thickened the broth, creating a creamy consistency. Taste and adjust seasoning with additional salt and pepper as needed. For an extra bright finish, consider stirring in a squeeze of fresh lemon juice before serving. Serve warm and enjoy your homemade, comforting Instant Pot Chicken and Rice Soup!

Notes

This recipe yields approximately 4 generous servings. The actual number of servings will depend on your preferred portion sizes.

Nutritional values provided below are general guidelines and reflect information for 1 serving using the ingredients listed. Please note that these values do not include any optional ingredients you might add. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To accurately determine the weight of one serving, prepare the recipe as instructed. Weigh the entire finished recipe (excluding the weight of the cooking pot or container), then divide that total weight by your desired number of servings. The result will be the weight of one serving.

Nutrition Information

Serving: 1 serving | Calories: 363kcal | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 36g | Fiber: 2g | Sugar: 3g | Net Carbs: 34g | Vitamin C: 28mg | Cholesterol: 73mg | Sodium: 1239mg | Potassium: 874mg | Calcium: 61mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Serving Suggestions for Your Cozy Soup

This Instant Pot Chicken and Rice Soup is a complete meal in itself, but it truly shines when paired with a few simple accompaniments. For a classic pairing, serve it alongside a crusty loaf of artisan bread or warm dinner rolls, perfect for soaking up every last drop of the savory broth. A fresh, light green salad with a vinaigrette dressing offers a refreshing contrast to the richness of the soup. For an extra touch of indulgence, consider a sprinkle of grated Parmesan cheese or a dollop of sour cream or Greek yogurt on top. A scattering of fresh chopped parsley or chives also adds a burst of color and herbaceous flavor, enhancing the overall presentation and taste.

Storage and Reheating Tips

One of the best things about this Instant Pot Chicken and Rice Soup is how well it stores, making it perfect for meal prep or enjoying leftovers. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, this soup also freezes beautifully! Portion it into freezer-safe containers or bags, leaving a little headspace for expansion, and freeze for up to 3 months. When reheating from the refrigerator, gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then reheat as described. You may need to add a splash of extra chicken broth or water during reheating if the soup has thickened too much.

Frequently Asked Questions (FAQ)

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you will need to adjust the cooking time. Brown rice typically requires a longer cooking time in the Instant Pot. For ¾ cup of brown rice, you might need to increase the pressure cook time to 20-22 minutes with a full natural release. Be aware that the texture and creaminess might differ slightly, as brown rice releases less starch than white rice.

Is this soup dairy-free?

Absolutely! This recipe is naturally dairy-free. The creamy texture is achieved solely through the starches released from the white rice during pressure cooking, making it a fantastic option for those avoiding dairy without sacrificing richness.

Can I add other vegetables?

Yes, this soup is very versatile! Feel free to incorporate other quick-cooking vegetables. Peas, corn, green beans, or spinach can be stirred in after the pressure cooking is complete and the pressure has been released, allowing them to warm through with the residual heat. For heartier vegetables like potatoes or sweet potatoes, cut them into small, bite-sized pieces and add them with the carrots and celery at the sautéing stage.

How can I make this soup spicier?

For a touch of heat, you can add a pinch of red pepper flakes along with the garlic and herbs. Alternatively, a dash of hot sauce or a swirl of chili oil can be added to individual servings to customize the spice level.

What if my soup is too thick or too thin?

If your soup is too thick, simply stir in a bit more chicken broth or hot water until it reaches your desired consistency. If it’s too thin, you can continue to simmer it on the sauté function for a few minutes with the lid off, allowing some of the liquid to evaporate and the soup to thicken further. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering soup until thickened.

Conclusion: Your Next Favorite Instant Pot Meal Awaits

There you have it – a truly remarkable Instant Pot Chicken and Rice Soup recipe that promises warmth, comfort, and incredible flavor with minimal fuss. This dish is a testament to the power of pressure cooking, turning simple ingredients into a gourmet experience that caters to both your taste buds and your busy schedule. Whether you’re a seasoned Instant Pot user or just starting your journey, this recipe is guaranteed to impress. Gather your ingredients, fire up your Instant Pot, and prepare to indulge in a bowl of pure, homemade deliciousness. Don’t wait for a special occasion; make this comforting soup tonight and discover why it’s destined to become a staple in your kitchen!

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