This Instant Pot chicken and rice soup is so quick and easy to make with simple everyday ingredients. It's a comforting and nutritious recipe, full of juicy chicken, hearty vegetables, and tender rice. It's the perfect one pot meal!
This chicken and rice soup is one of my go to meals when I'm craving something cozy. It features shredded chicken, veggies, and rice, all in a flavorful chicken broth. It's so simple to make but so delicious.
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Why You'll Love This Instant Pot Recipe
- It's simple but flavorful! The humble ingredients all come together to make such a delicious soup. It never fails.
- Chicken and rice is a classic combination! Then, combined with a bright, tangy lemon flavor, this instant pot chicken and rice soup is an instant hit. Your whole family will love it!
- Thanks to the Instant Pot, this chicken and rice soup comes together in no time. It's also easy to clean thanks to using the pressure cooker. One pot meals are the best!
Ingredients You'll Need
- butter — I like to use butter, but you can also use olive oil to saute the veggies.
- veggie base — I use a combination of yellow onion, garlic, carrots, and celery.
- seasoning — I use dried basil, dried parsley, dried oregano, salt, and pepper.
- chicken breast — I use boneless skinless chicken breasts, but you can use whatever you have on hand.
- long grain white rice — I use jasmine rice, but you can also use basmati rice.
- chicken broth — you can use low-sodium chicken broth if you're concerned about the salt content.
- lemon juice — I recommend using fresh lemon juice as bottled lemon juice usually has a bit of an aftertaste. Fresh lemon juice tastes more bright and fresh.
- fresh parsley — for a pop of color at the end.
Tools You'll Need
How To Make This Chicken and Rice Recipe in the Instant Pot
- Set your Instant Pot to sauté. Add the butter and onion. Sauté for 2-3 minutes, until softened.
- Add in the garlic, carrots, celery, salt, basil, parsley and oregano and stir well. Continue cooking for 3-5 minutes.
- Add in chicken breasts, rice, and broth. Stir well.
- Close the lid and set the vent to sealing. Pressure cook on high for 10 minutes.
- At the end of cooking time, allow for 5-8 minutes of natural pressure release, then manually release the remaining pressure.
- Remove the chicken breasts and shred them.
- Add the chicken back into the soup along with the lemon juice and parsley. Serve hot.
Recipes Variations
- Make it a creamy chicken and rice soup by stirring in some heavy cream and freshly shredded parmesan in the soup after adding the shredded chicken back into the pot.
- Swap chicken breasts for chicken thighs.
- Stir in some frozen peas at the end.
- Don't have rice? Try my Instant Pot Chicken Vegetable Soup recipe instead.
Tips and Notes
- Be sure to use long grain white rice, like Jasmine or Basmati. Don’t use a short grain white rice like arborio as it has too much starch and will fall apart. If using brown rice, you will have to cook longer.
- You can also cook the rice separately and stir it into the soup before serving. This will prevent it from becoming mushy and soaking up too much liquid. If following this method, I suggest reducing the broth to 6 cups.
- The soup will thicken as it sits (the rice soaks up liquid). You may need to add more broth when reheating.
- For easy shredding, transfer the chicken to a stand mixer and use the paddle attachment. Mix for 5-10 seconds for perfectly shredded chicken!
- Store any leftover soup in an airtight container in the refrigerator for 4-5 days. Reheat on the stove top or microwave before serving. You can also freeze the soup for up to 2 months in a freezer-safe container.
- I don't suggest using frozen chicken breasts as you don't want the rice to overcook.
- Make sure you rinse the rice first! It'll remove excess starch and any dust or debris in the rice.
Recipe
Instant Pot Chicken and Rice Soup
This Instant Pot chicken and rice soup is so quick and easy to make with simple everyday ingredients. It's a comforting and nutritious recipe, full of juicy chicken, hearty vegetables, and tender rice. It's the perfect one pot meal!
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RateServings: 4 -6
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced (around 1½ cups)
- 4 cloves garlic, minced
- 1½ cups carrots, diced
- 1 cup celery, diced
- ½ teaspoon salt
- pepper to taste
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 lb boneless skinless chicken breast
- ¾ cup long grain white rice, rinsed
- 8 cups chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
- Set your Instant Pot to sauté. Add the butter and onion. Sauté for 2-3 minutes, until softened. Add in the garlic, carrots, celery, salt, basil, parsley and oregano and stir well. Continue cooking for 3-5 minutes.
- Add in chicken breasts, rice and broth. Stir well.
- Close the lid and set the vent to sealing. Pressure cook on high for 10 minutes.
- At the end of cooking time, allow for 5-8 minutes of natural pressure release, then manually release the remaining pressure.
- Remove the chicken breasts and shred. For easy shredding, transfer the chicken to a stand mixer and use the paddle attachment. Mix for 5-10 seconds for perfectly shredded chicken!
- Add the chicken back into the soup along with the lemon juice and parsley. Serve hot.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 17g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1841mg | Fiber: 2g | Sugar: 5g
More Recipes You May Like
- Instant Pot Cheeseburger Soup with Bacon
- Instant Pot Yogurt (Sous Vide or Yogurt Mode)
- Instant Pot Chicken Stroganoff
- Instant Pot Shrimp Risotto
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Mac and Cheese
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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