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A bowl of chicken and rice soup

Instant Pot Chicken & Rice Soup

Instant Pot Chicken & Rice Soup is a quick soup made with chicken, rice, and vegetables, and seasoned with thyme and rosemary. This is one of the simplest and nutritious soups you can make in your pressure cooker.

Note: Made in a 6-qt Instant Pot

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Prep Time 10 minutes
Cook Time 18 minutes
Pressurize Time 20 minutes
Total Time 48 minutes
Course Main Course, Soup
Cuisine American
Servings 8 Servings
Calories 118 kcal

Equipment

Ingredients
 

  • 1 tablespoon (14 g) butter
  • 3/4 cup (120 g) onion finely chopped
  • 3/4 cup (76 g) celery chopped
  • 8 mushrooms roughly chopped
  • 1/2 tablespoon (4 g) all-purpose flour
  • 2 cloves garlic minced
  • 4 cups (946 ml) chicken broth
  • 1 boneless skinless chicken breast cut in half lengthwise
  • 1/2 cup (93 g) long grain white rice
  • 1 1/2 teaspoons (9 g) salt
  • 1 teaspoon (1 g) dried thyme
  • 1/2 teaspoon (1 g) dried rosemary
  • 1/2 teaspoon (1 g) ground black pepper
  • 1/4 cup (59 ml) cream or half and half

Instructions
 

  • Press Saute button on Instant Pot. When hot, add butter and melt. Add onion, celery and mushrooms. Saute for 3 minutes.
  • Add the flour and whisk together. Add garlic. Cook for 1 minute.
  • Pour in the chicken broth and stir to remove any browned bits from the bottom. Turn off Saute Mode.
  • Add the chicken, rice, salt, thyme, rosemary, and black pepper.
  • Put the lid on the Instant Pot and set vent to sealing (if necessary for your model). Press the pressure cook or manual button and set to cook for 8 minutes on high pressure. When done, allow for a 10 minute natural release of pressure before releasing the remaining pressure and removing the lid.
  • Transfer the chicken breasts to a cutting board and shred with a fork. Return to the pot.
  • Pour in the cream or half and half. Season to taste with additional salt if necessary.
  • Rest for 5 minutes on Keep Warm before serving.

Notes

  • You can use a different type of rice, if desired, but the cooking time will need to be adjusted. For brown rice, cook for 12 minutes on high pressure. For wild rice, pre-cook the rice in the Instant Pot for 28 minutes, then cook the soup as stated in the recipe for 3 minutes on high pressure. Add the pre-cooked rice to the soup after the natural release.

Nutrition

Calories: 118kcalCarbohydrates: 13gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 912mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 208IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Keyword Chicken, Rice
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