A Foodcentric Life

  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • search icon
    Homepage link
    • Memorial Day
    • Meet Sally
    • Recipe Index
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • ×
    Home » Recipes » Soup and Stew Recipes

    Easy Instant Pot Chicken Rice Soup​ Recipe

    Published: Nov 10, 2012 · Modified: Feb 10, 2024 by Sally Cameron · This post may contain affiliate links · 14 Comments

    8398 shares
    ↓ Jump to Recipe

    Packed with tender chicken, wholesome vegetables, and hearty rice, Instant Pot chicken rice soup is a terrific comfort food meal, ready in about 30 minutes. The magic of pressure cooking makes it perfect for chilly days and busy weeknights when you crave something warm and flavorful—fast. Once you try this nourishing homemade classic, you'll never reach for boxed or canned soup again. No Instant Pot? No problem! I've included easy stovetop directions so everyone can enjoy this delicious soup

    chicken rice soup

    This hearty chicken rice soup tastes like it simmered all day. Pair it with a crisp green salad and perhaps a gooey grilled cheese sandwich for a satisfying meal.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Instant Pot Recipe Instructions
    • Stovetop Instructions
    • Serving Suggestions
    • Recipe FAQs
    • More Easy Instant Pot Recipes for Soup
    • ⭐️Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • With a pressure cooker, it's fast and easy.
    • It's warming, healthy, and nourishing.
    • Leftovers freeze well (if there are any!).

    A carrot cake muffin would be nice on the side, or maybe a piece of homemade cornbread.

    Recipe Ingredients

    Ingredients for chicken rice soup prepped in bowls.
    • Oil: Extra virgin olive oil or avocado oil.
    • Vegetables: Carrots, onion, and celery, the classic trio for making soup and many other recipes.
    • Garlic: For flavor and garlic is good for you. Use fresh cloves or the paste in a tube for speed.
    • Rice: Use either uncooked long grain white rice (I use jasmine rice) or long grain brown rice. Long grain rice is the best because it cooks up light and fluffy. Note - I have not yet tested wild rice or other types of rice. When I do I will add notes.
    • Broth: homemade flavorful chicken broth is best but a good frozen or boxed brand will do. Be sure to read the label for any unhealthy ingredients.
    • Chicken: Raw chicken, either bone-in chicken breast or bone-in chicken thighs. The bone adds flavor.
    • Herbs: Bay leaf and fresh thyme.
    • Optional garnishes: chopped dill, lemon wedges, fresh parsley.

    See the recipe card for measurements.

    Chef's tip: Double batch. Depending on the size of your pressure cooker, you can make a double batch. It will take a little longer. Just don't fill the pot about the maximum fill line and you'll be fine. Enjoy half and freeze half or feed a larger group.

    instant pot chicken broth

    Substitutions and Variations

    • Use turkey broth and a bone-in turkey thigh (1 pound).
    • Use dried herbs if fresh are not available. Dried thyme or a dried blend like Italian blend work fine. Use ⅓ - ½ the amount of fresh herbs.
    • Want a creamy chicken rice soup? When it's done, add a little heavy cream or full fat canned coconut milk to the pot.
    • Boneless skinless chicken breast will work too.

    Instant Pot Recipe Instructions

    Oil in the bottom of an Instant Pot heating.
    Step 1: Choose the sauté mode on the Instant Pot and set the cook time for 5 minutes.
    Carrot, onion, and celery in a pressure cooker for making soup.
    Step 2: When hot, add the olive oil, then the carrot, onion, and celery. At the end of the saute cycle, add the garlic and stir for 30 seconds.
    Ingredients ready to go for chicken soup in an Instant Pot.
    Step 3: Remove the skin and fat from the chicken breast and cut it in half crosswise, add to pot with uncooked rice, herbs, salt, pepper.
    Adding golden chicken broth to a pot for soup.
    Step 4: Pour in the broth, lock lid on, close top valve. Set to normal high pressure for 10 minutes.

    When the soup is done and the Instant Pot beeps, press the cancel button and allow 15 minutes of natural pressure release, then quick release any remaining pressure by turning the steam release valve to the left (open). Remove the lid away from your face, being careful of the hot steam.

    Shredding chicken breast with forks in a glass pie plate.
    Step 5: Remove the chicken, shred the meat with two forks and discard the bones. Add the shredded chicken back into the soup. Soup is ready to serve.

    Stovetop Instructions

    To make this on a stove top the directions are almost the same, it just takes longer.

    • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
    • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
    • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
    • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

    For another delicious soup with rice, try this turkey and wild rice soup. Make it with leftover turkey or chicken.

    Serving Suggestions

    Ladle into soup bowls and enjoy a homemade chicken rice soup that will become a permanent recipe in your soups file.

    Garnish with fresh chopped parsley, fresh dill, and a squeeze of lemon juice or lime juice to add brightness. A simple side salad and maybe a gooey grilled cheese sandwich would be great together.

    Instant Pot chicken rice soup freezes well in an airtight container and last 3 months in the freezer. Here's a handy chart on how long food safely stores and freezes.

    A bowl of chicken rice soup with herbs in a white bowl.

    Recipe FAQs

    Should I cook the chicken before adding it to the soup

    If the soup is already finished, then yes, the chicken should be cooked and shredded before adding to the soup. If you are cooking the chicken as part of the soup it goes in raw. Be sure to remove the skin and any extra fat so the soup is not greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly. as thighs are smaller, they can go in whole.

    Can I make chicken rice soup ahead of time

    Chicken rice soup can be made ahead of time and refrigerated for up to 4 days in an airtight container or frozen for up to 3 months. Remember to label and date your containers.

    What vegetables can I add to chicken rice soup

    Onion, carrot, and celery are the standard base for soups(called mirepoix). For more vegetables try adding green peas, chopped green beans, even a little finely chopped fennel.

    More Easy Instant Pot Recipes for Soup

    Keep that Instant Pot or pressure cooker out and let's make some more soup! All of these are easy to make and freeze well for future meals. Perfect for cooler weather, try these soup recipes: navy bean with ham, creamy curry cauliflower soup, or lentil and vegetable soup.

    • The deep colors of beef barley soup in a white bowl with herbs.
      Beef Barley Vegetable Soup
    • Instant pot lentil soup
      Instant Pot Lentil Soup Recipe
    • Navy bean soup with ham and vegetables.
      Instant Pot Navy Bean Soup Recipe (with ham)
    • Instant pot chicken broth
      Instant Pot Chicken Broth

    ⭐️Did You Make This Recipe?

    If you make Instant Pot chicken rice soup, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    chicken rice soup | AFoodCentricLife.com

    Easy Instant Pot Chicken Rice Soup

    Sally Cameron
    Homemade chicken rice soup, full of flavor and nutrition in about 30 minutes. This recipe uses a pressure cooker, a busy cook’s best friend. If you don’t have one, I highly recommend you invest in one.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Pressure time 15 minutes mins
    Total Time 35 minutes mins
    Course Soup
    Cuisine American
    Servings 4 yield 2 quarts
    Calories 270 kcal

    Equipment

    • 6 quart Instant Pot or electric pressure cooker or stove top pressure cooker

    Ingredients
      

    Chicken Soup

    • 1 tablespoon olive oil
    • 2 medium carrots peeled and chopped small
    • 1 small onion chopped small
    • 2 large ribs celery chopped small
    • 2 garlic cloves chopped fine
    • ⅓ cup uncooked white rice long grain, Jasmine
    • 6 cups chicken broth preferably homemade
    • 1 pound bone-in chicken breast skin removed, cut in half.
    • 3 fresh thyme springs or ½ teaspoon dried
    • 1 bay leaf
    • ½ teaspoon sea salt or more to taste
    • ¼ teaspoon ground black pepper

    Optional Garnishes

    • chopped fresh parsley or dill
    • Lemon wedges optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Turn the Instant Pot on to the saute function. Set the timer for 5 minutes. When it's hot, add the oil, then the carrots, onions and celery. Saute, stirring occasionally so it does not stick on the bottom. At the end of the saute cycle, add the garlic and stir.
    • Add the rice, broth, chicken breast, thyme, bay leaf and salt to the pot. Lock lid on and bring to high pressure. Set timer for 10 minutes.
    • When the timer beeps, hit cancel and allow pot to do a natural release cycle for 15 minutes. Next, quick release the rest of the pressure by turning the valve to open (left). When all pressure is gone and the pressure guage drops, unlock the lid tilting away from you (careful of the hot steam) and remove the chicken breast.
      Shred the chicken with two forks on a plate or cutting board and add back to the pot. Discard the bones. Taste and adjust salt and pepper. Serve in warmed bowls and garnish with parsley or dill and lemon wedges if desired.

    Notes

    Stovetop Instructions

    To make this on a stove top the directions are almost the same, it just takes a little longer.
    • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
    • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
    • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
    • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

    Nutrition

    Calories: 270kcalCarbohydrates: 22gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 58mgSodium: 527mgPotassium: 799mgFiber: 2gSugar: 3gVitamin A: 5170IUVitamin C: 6mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « 20 Things to do With Pomegranate Seeds
    Gluten-Free Cornbread Dressing »
    8398 shares

    Comments

    1. Angie says

      April 02, 2018 at 3:35 pm

      Can you do this the same way if the chicken is frozen?

      Reply
      • Sally Cameron says

        April 03, 2018 at 12:00 pm

        Hi Angie. I would thaw the chicken first. If it's frozen, place the chicken in a water-tight bag or container and place it in cold water. Change the water every 30 minutes until the chicken is thawed. This is called the fast thaw method. You can also move the frozen chicken from the freezer to the refrigerator overnight to thaw (24 hours). Let me know if that helps.

        Reply
    2. Jenny Brooks says

      July 20, 2016 at 11:44 am

      What a nice chicken rice soup you shared with us! I'll cook it for sure this weekend.

      Reply
      • Sally Cameron says

        July 20, 2016 at 12:05 pm

        We just finished eating a batch last night Jenny. So good, easy and healthy. Hope you enjoy!

        Reply
    3. Elizabeth says

      January 19, 2016 at 5:37 am

      This looks great! Thanks for sharing!

      Reply
      • Sally Cameron says

        January 19, 2016 at 9:57 pm

        I've made this so many times Elizabeth. When I have a sick friend who needs a chicken soup delivery, this is how to get it done quick! Good pressure cooker info on your site too but the way. Checked it out. ;). It took my mom 2 days to make her chicken soup. With chicken soup being such good, healthy comfort food, this is how to enjoy it more frequently without long cooking times. Got to love pressure cookers.

        Reply
    4. Kristina says

      December 06, 2015 at 4:15 pm

      I just bought a pressure cooker I made chili last night it was really good!! All u have to do is Google chicken recipes na pressure cooker! 😉

      Reply
    5. Miller says

      July 02, 2015 at 5:40 am

      I have always been a soup fan, and I will definitely add this recipe to my collection!
      Thanks!

      Reply
    6. Jake says

      March 14, 2015 at 2:43 pm

      Hi, Sally, what kind of pressure cooker did you use ?

      Reply
      • Sally Cameron says

        March 14, 2015 at 4:13 pm

        Hi Jake. I have Fagor pressure cookers. Very happy with them.

        Reply
    7. Jen says

      October 25, 2014 at 3:00 pm

      I made this last night. It turned out great! Thanks for the recipe!!

      Reply
    8. Ellen Scott says

      October 19, 2014 at 8:26 pm

      This soup looks great. I'm looking for more pressure cooker recipes and find some here. Thank you for your sharing. Will be back sometime 🙂

      Reply
    9. Rose says

      December 06, 2012 at 9:06 am

      this soup sound really good, can it be made on the stove or in the oven? I don't have a pressure cooker as we eat mostly vegetarian.

      Reply
      • Sally says

        December 09, 2012 at 6:15 pm

        Hi Rose. Yes, you can make this on the stovetop. It will just take longer. Simmer the chicken breast until it it cooked through (when it reaches an internal temp of 165), then shred the meat and add back to the soup. And be sure the rice is cooked until tender. Another short cut is to use already cooked chicken breast. Just shred the meat and add to the broth and simmer until the rice is tender. You could even use leftover rice of any sort! Wild rice would be nice. You might think about getting a pressure cooker. They are wonderful tools!

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me →

    Memorial Day Recipes

    • Gluten-free brownies with melted chocolate in a square pan after baking.
      Fudgy Gluten-Free Chocolate Brownies

    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Hoisin Chicken Skewers

    • Watermelon salad ready to serve with cucumber, feta, basil, shallots.
      Easy Watermelon Basil Salad with Feta Cheese

    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe

    • Oven baby back ribs glazed with rich brown hoisin sauce.
      Baby Back Ribs in the Oven

    • lemon ice cream
      Homemade Lemon Custard Ice Cream

    More Recipe Ideas

    • Smoked salsa in a tall jar and a small serving glass cup with corn chips
      Easy Smoked Salsa (pellet grill recipe)

    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    • greek salad
      Tossed Greek Green Salad

    • A single layer sweet cherry cake with golden top on white plate.
      Easy One-Pan Fresh Cherry Cake

    Footer

    as seen on

    Logos of Featured Publications

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and recipes.

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 aFoodcentricLife.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.