Heartwarming Instant Pot Chicken and Rice Soup: Quick, Easy, and Delicious
There’s nothing quite like a warm bowl of homemade chicken soup to chase away the chill of a cold day or offer comfort when you’re feeling under the weather. This **easy Instant Pot chicken and rice soup** is not just a meal; it’s a hug in a bowl, designed for maximum flavor with minimal effort. Packed with fresh, wholesome vegetables, tender chicken, and a bright splash of lemon, this recipe truly stands out as one of the best Instant Pot chicken soup recipes you’ll ever make. It’s incredibly quick, making it perfect for busy weeknights, and so satisfyingly creamy thanks to the rice cooking directly in the broth.
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If you’re looking for more convenient and delicious Instant Pot creations, be sure to check out my Pressure Cooker Ham Braised in Beer, my Instant Pot Pear Applesauce, or my Instant Pot Apple Butter for more culinary inspiration!
Why Choose Instant Pot Chicken and Rice Soup?
This **easy Instant Pot chicken and rice soup** isn’t just a recipe; it’s my secret weapon against dreary days and sniffles. The beauty of making this homemade soup in the Instant Pot lies in its incredible efficiency and the depth of flavor it achieves in such a short time. Everything — the chicken, the rice, and the medley of fresh vegetables — cooks together simultaneously, transforming simple ingredients into a rich, savory broth. The starches released from the rice naturally thicken the soup, giving it a wonderfully creamy and satisfying texture that feels like pure comfort.
Beyond its speed, the pressure cooking method infuses all the herbs and spices, like fresh thyme and dried rosemary, into every spoonful, creating a deeply aromatic and warming experience. I also love to add a touch of fresh lemon juice for a bright lift and a hint of crushed red pepper for a subtle, warming kick. This combination of convenience, flavor, and nourishing ingredients makes this **Instant Pot chicken and white rice soup** a staple in my kitchen and, I’m sure, soon to be in yours too!
And once you’ve savored this delightful pressure cooker soup, why not explore other comforting bowls? Try this Sopa de Lima, a vibrant Mexican chicken and lime soup, or a hearty Potato and Carrot Soup, or perhaps a robust Kale White Bean Sausage Soup!
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Is This Instant Pot Chicken and Rice Soup Gluten-Free?
Absolutely! This recipe for **Instant Pot chicken and rice soup** is naturally gluten-free, making it a wonderful option for those with dietary restrictions. The main components – chicken, rice, and fresh vegetables – are all free from gluten. However, it’s crucial to double-check the labels of your chicken broth and chicken bouillon to confirm they are explicitly marked as gluten-free. For my recipes, I typically use Kitchen Basics stock and Herb-Ox Chicken Bouillon, both of which are reliably gluten-free. With these simple checks, you can enjoy a delicious and worry-free bowl of homemade chicken and rice soup!
Essential Ingredients for Your Instant Pot Chicken and Rice Soup
Crafting the perfect **Instant Pot chicken and white rice soup** starts with quality ingredients. Here’s a breakdown of what you’ll need to create this incredibly flavorful and comforting dish:
- Olive Oil: A touch of extra-virgin olive oil is essential for sautéing our aromatic base and building the first layer of flavor.
- Garlic: Freshly chopped garlic adds an undeniable depth and aromatic foundation that is crucial for any good soup.
- Yellow Onion, Celery, and Carrots: This classic trio, known as mirepoix, is sautéed until tender, creating the savory backbone of our soup. Don’t skip these foundational vegetables!
- Boneless, Skinless Chicken: I highly recommend using boneless, skinless chicken thighs for their superior flavor and tendency to stay moist and tender during pressure cooking. However, if you prefer a leaner option, boneless, skinless chicken breasts work wonderfully as well.
- Fresh Thyme: The earthy, slightly floral notes of fresh thyme are a perfect complement to chicken soup. You can remove the leaves from the stems before cooking or simply remove the whole sprigs after the soup is done.
- Dried Rosemary: A hint of dried rosemary deepens the herby, savory profile. I often use whole dried rosemary and crush it lightly with a mortar and pestle to release its oils, but crushed rosemary works too.
- Red Pepper Flakes: For those who enjoy a little warmth, crushed red pepper flakes add a delightful spicy kick. Feel free to adjust the quantity to your preference or omit if you prefer a milder soup.
- Bay Leaves: Adding a couple of fresh or dried bay leaves during cooking helps to infuse a subtle yet complex savory aroma into the broth. Remember to remove them before serving.
- Chicken Bouillon: A spoonful of chicken bouillon powder or a couple of bouillon cubes significantly enhances the chicken flavor in the soup. If you prefer not to use it, you can replace about 2 cups of the water with additional chicken stock.
- Chicken Stock: I opt for an unsalted or low-sodium chicken stock to control the overall saltiness of the soup, adjusting later if needed. Homemade Turkey Stock is also a fantastic alternative if you have it on hand.
- Water: This helps to perfectly cook the rice and achieve the ideal consistency for our flavorful soup broth.
- Long-Grain White Rice: Rinsed, uncooked long-grain white rice cooks directly in the Instant Pot with the other ingredients, absorbing all the delicious flavors and contributing to the soup’s creamy texture. For a low-carb alternative, you could even use cauliflower rice – learn how to cook cauliflower rice perfectly.
- Fresh Lemon Juice: A squeeze of fresh lemon juice at the end brightens all the flavors and adds a zesty, fresh finish to the soup.
- Salt and Pepper: Essential for seasoning to taste once the soup is fully cooked and ready to serve.
- Fresh Parsley: Chopped fresh parsley is an optional but highly recommended garnish, adding a touch of color and fresh herbaceousness.
If you’re loving the convenience of Instant Pot cooking and are eager for more delightful recipes, consider whipping up some Instant Pot Refried Beans, a flavorful Crock Pot Chicken Verde, or even a unique Cheeseburger Soup! For an exotic twist, this amazing Thai chicken noodle soup is also a must-try!
Tools You’ll Need for Instant Pot Chicken and Rice Soup
Making this **quick Instant Pot chicken and rice soup** is incredibly simple, and you won’t need a lot of specialized kitchen tools. Here’s what will make the process smooth and efficient:
- Instant Pot or Pressure Cooker: The star of the show! You’ll need an Instant Pot or any electric pressure cooker that includes a sauté function. This allows you to brown the chicken and sauté the vegetables all in one pot, saving you time and cleanup.
- Chef’s Knife and Cutting Board: Essential for preparing your fresh vegetables with ease and precision.
- Garlic Press (Optional but Recommended): While you can mince garlic with a knife, I highly recommend this garlic press for quick and easy garlic preparation.
- Mortar and Pestle (Optional): Useful if you prefer to crush whole dried rosemary to release its maximum flavor, though not strictly necessary.
Expert Tips & Frequently Asked Questions for Instant Pot Chicken and Rice Soup
Yes, you absolutely can! The key to successfully cooking both rice and meat simultaneously in the Instant Pot is ensuring they have compatible cooking times, or that one component is pre-cooked. For this **quick Instant Pot chicken and rice soup**, we achieve this by partially browning our chicken first using the Sauté mode. Then, we add the rice and broth, allowing everything to finish cooking under pressure together. This method ensures both the chicken and rice are perfectly done and tender at the same time!
If you’re in the mood for something different, consider this easy chicken and dumplings recipe!
Yes, you certainly can! If you have leftover cooked chicken (like rotisserie chicken), it makes this **easy Instant Pot chicken soup** even faster. I recommend sautéing the vegetables as usual to build the flavor base. Then, skip adding the raw chicken and proceed with pressure cooking the rice and broth. Once the soup is done and depressurized, stir in your cooked chicken and use the “Sauté” function again briefly to warm it through. This prevents the cooked chicken from becoming tough or overcooked.
For this particular **Instant Pot chicken and rice soup** recipe, we’ll be adding approximately 8 cups of liquid (a combination of chicken stock and water) to ensure the rice cooks properly and to create a generous, flavorful broth for our chicken and vegetables. As a general rule for pressure cooking, you always need at least 1 cup of thin liquid to allow your Instant Pot to come to pressure safely and cook food effectively. For recipes with starches like rice, a little extra liquid is often beneficial.
If you enjoy using your Instant Pot for hearty soups, don’t miss this Instant Pot Vegetarian Minestrone Soup!
When preparing chicken soup, it’s safe to add raw chicken directly into the pot, as long as it reaches a safe internal temperature of 165°F (74°C) during cooking. In this **Instant Pot chicken and rice soup** recipe, we actually start by browning the chicken pieces in the Instant Pot’s Sauté mode, which helps to develop flavor and partially cook the chicken. This initial step ensures the chicken is well on its way to being cooked through by the time the pressure cooking phase begins with the rest of the ingredients, ensuring both safety and deliciousness!
While the Instant Pot is versatile enough to cook frozen chicken, I wouldn’t recommend it for this particular **chicken and white rice soup** recipe. Cooking from frozen chicken would significantly increase the pressure cooking time needed for the chicken to fully thaw and cook through. This extended time could potentially lead to overcooked or mushy rice, and over-softened vegetables. For the best results and texture in this specific soup, using fresh or thawed chicken is strongly advised.
It is certainly possible to overcook chicken in an Instant Pot, just like any other cooking method. However, pressure cooking generally makes it less likely for chicken to turn out dry compared to, say, baking or pan-frying. The moist, high-pressure environment helps to lock in juices. To minimize the risk of dry chicken, especially when making a **creamy Instant Pot chicken and rice soup**, using boneless, skinless chicken thighs is an excellent choice. Their higher fat content helps them remain incredibly moist and juicy, even if cooked for a minute or two longer than ideal. If using chicken breasts, be mindful of the cooking time to ensure they remain tender.
Serving Suggestions and Customization Ideas
This **Instant Pot chicken and rice soup** is a complete meal in itself, but it pairs beautifully with a few simple additions. Serve it with a side of warm, crusty bread or garlic bread for dipping, or a fresh, crisp green salad with a light vinaigrette to balance the richness. For an extra touch of flavor, sprinkle with grated Parmesan cheese or a dollop of sour cream or Greek yogurt just before serving. A dash of your favorite hot sauce can also add a delightful kick!
Feeling creative? Here are a few ways to customize your **homemade chicken and rice soup**:
- Add More Veggies: Feel free to toss in other quick-cooking vegetables like frozen peas, corn, spinach, or chopped bell peppers during the last minute of pressure cooking, or stir them in after the pressure release to retain their crunch and vibrant color.
- Herb Variations: Experiment with different fresh herbs like dill or oregano for a varied flavor profile.
- Creamier Texture: For an even richer, creamier soup, you can stir in a splash of heavy cream or a swirl of full-fat coconut milk (for a dairy-free option) at the very end.
- Spice It Up: If you love heat, increase the red pepper flakes or add a pinch of cayenne pepper.
- Rice Alternatives: While white rice is specified, you could try brown rice (adjusting cooking time as needed, usually longer) or even a wild rice blend for a different texture and flavor.
Storing and Reheating Your Homemade Chicken and Rice Soup
One of the best things about this **easy Instant Pot chicken and rice soup** is how well it stores, making it perfect for meal prep or enjoying leftovers. Once cooled, transfer the soup to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this soup also freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator first for best results.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened significantly in the fridge (which often happens with rice-based soups), you might want to add a splash of extra chicken stock or water to reach your desired consistency. The flavors often deepen overnight, making leftovers just as delicious, if not more so, than the freshly made batch!
If you try this delightful recipe, I would love it if you could leave a star review rating and comment below! Your feedback is incredibly valuable and helps other home cooks discover this amazing soup! And don’t forget to share your delicious creations with me by tagging @chenee_today on Instagram!
More Comforting Dinner Recipes You’ll Love
- Sweet Potato Patties with Chickpeas and Creamy Avocado Sauce
- Paleo Chicken Thigh Recipe with Roasted Vegetables
- Chicken Macaroni Salad
- New Orleans BBQ Shrimp
- Boursin Pasta – Tiktok Viral Recipe
📖 Recipe
Instant Pot Chicken and Rice Soup
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Equipment you may need
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pressure cooker
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garlic press
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mortar and pestle
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chef’s knife
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cutting board
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic – minced
- 1 medium yellow onion – chopped
- 1 cup chopped celery – about 3 celery ribs
- 1 cup chopped carrots – about 2 large carrots
- 4 boneless skinless chicken thighs – trimmed (or chicken breasts)
- 1 teaspoon red pepper flakes – or to taste
- ¾ teaspoon dried rosemary
- 1 ½ tablespoons chicken bouillon powder – or 2 chicken bouillon cubes
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 cups chicken stock – unsalted or low sodium
- 4 cups water
- 1 cup long grain white rice – uncooked, rinsed
- juice of ½ a lemon
- fresh parsley – chopped (optional, for garnish)
- salt and pepper – to taste
Instructions
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Begin by setting your Instant Pot to the Sauté (High) setting and allow it a few minutes to fully heat up.
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Add the olive oil to the hot pot. Once shimmering, add the minced garlic and cook for 1-2 minutes until it becomes fragrant. Be careful not to burn it.
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Now, add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften slightly.
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Push the softened vegetables to one side of the pot. Add the boneless, skinless chicken pieces, red pepper flakes, dried rosemary, and chicken bouillon powder directly to the empty space. Stir these ingredients well, then brown the chicken on both sides for 10-15 minutes until it is mostly cooked through.
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Deglaze the pot by adding a splash of the chicken stock and scraping any browned bits from the bottom. Then add the bay leaves, fresh thyme sprigs, remaining chicken stock, water, and the rinsed uncooked rice. Stir everything gently to combine.
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Secure the Instant Pot lid and turn the valve to the Sealing position. Set the Instant Pot to Pressure Cook on High for 4 minutes.
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Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes (NPR 5). After 5 minutes, carefully turn the valve to Venting to perform a quick release of any remaining pressure until the float valve drops.
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Open the lid. Carefully remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the pot. Also, remove and discard the bay leaves and thyme sprigs.
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Finally, stir in the fresh lemon juice and chopped parsley (if using). Taste the soup and season generously with salt and pepper to your preference. Serve hot and enjoy your delicious homemade Instant Pot chicken and rice soup!
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