Nutritious, healthy, and incredibly satisfying, this easy-to-make Instant Pot Chicken and Rice Soup is a true family favorite. It’s the perfect comforting meal to enjoy any time of the year, whether for a quick lunch or a hearty dinner.
There’s something universally comforting about a bowl of chicken and rice soup. Many of us fondly remember Maurice Sendak’s classic book, Chicken Soup with Rice: A Book of Months, published back in 1962. This charming rhyming story beautifully illustrates how a young boy enjoys his chicken soup with rice throughout every month of the year, in a variety of imaginative and fun scenarios. As Sendak so perfectly put it on the book’s final page: “I told you once, I told you twice, All seasons of the year are nice for eating chicken soup with rice!”
And indeed, this timeless sentiment holds true. Chicken and rice soup isn’t just a meal; it’s a warm embrace in a bowl. Steaming, flavorful, and packed with tender chicken, wholesome rice, and nourishing vegetables, it’s a dish that needs no fancy bells or whistles. Its simple, unpretentious goodness makes it an ideal choice for everyone, including the pickiest eaters, providing pure, unadulterated comfort and sustenance whenever you need it most. This Instant Pot version takes that classic comfort and makes it incredibly convenient, delivering a delicious meal with minimal effort.
If you’re seeking a soul-soothing meal that’s both easy to prepare and deeply satisfying, look no further than this Instant Pot Chicken and Rice Soup. It’s a recipe that promises to become a staple in your home, bringing warmth and flavor to your table throughout all seasons.
Fun Tip: For an extra dose of nostalgia and entertainment, consider watching an animated version of Chicken Soup with Rice on YouTube, featuring Carole King singing the delightful text. It’s a wonderful way to enjoy a classic story while your delicious soup simmers. Your kids will absolutely love singing along!
Embrace Effortless Comfort: The Magic of Instant Pot Chicken and Rice Soup
Beyond its incredibly comforting flavor, one of the greatest advantages of this chicken and rice soup is its remarkable ease of preparation, thanks to the Instant Pot. In just about 45 minutes, you can have a hearty, homemade soup ready for your family, with most of that time being hands-off. This makes it a perfect choice for busy weeknights or when you simply crave a wholesome meal without spending hours in the kitchen.
The journey to this delicious soup begins with a quick sauté. You’ll start by warming a bit of olive oil in your Instant Pot and then adding a classic aromatic trio: diced onions, carrots, and celery. As these vegetables soften, releasing their sweet and savory flavors, you’ll incorporate fresh garlic, stirring it briefly until its fragrant aroma fills your kitchen. This initial sauté step builds a crucial flavor base that elevates the entire soup.
Next, the magic of the Instant Pot truly shines. Into the pot go rich chicken broth, a touch of water, tender boneless, skinless chicken breasts, wholesome brown rice, and a medley of dried herbs. Seal the lid, set the pressure cook timer for just 11 minutes, and let your Instant Pot do the rest. Remember to account for the roughly 10 minutes it takes for the pot to come to pressure before the cooking time officially begins. This hands-off cooking method ensures the chicken becomes incredibly tender and the rice perfectly cooked, all while locking in maximum flavor.
Once the cooking cycle is complete, a quick release of the pressure reveals a wonderfully fragrant soup. Carefully remove the cooked chicken breasts and, using two forks, easily chop or shred them into bite-sized pieces. Return the shredded chicken to the pot, then stir in vibrant frozen peas and freshly chopped parsley. These additions not only boost the nutritional content but also add a burst of fresh color and flavor. A final taste test allows you to adjust the seasoning with a little more salt and pepper if needed. Keep the soup warm until you’re ready to serve, and prepare for a truly satisfying experience. This Instant Pot Chicken and Rice Soup is exceptionally easy to make and pairs beautifully with homemade corn muffins or your favorite crackers.
Customizing Your Instant Pot Chicken and Rice Soup: Endless Possibilities
This Instant Pot Chicken and Rice Soup recipe is wonderfully forgiving and incredibly adaptable, making it a perfect canvas for your culinary creativity. Feel free to use what you have on hand in your pantry and fridge to truly make this soup your own. Here are a few ideas to inspire you:
Vegetable Swaps and Additions
- While the base recipe calls for the classic trio of celery, carrots, and peas, don’t hesitate to **substitute or add other vegetables**. Consider incorporating diced sweet potatoes for a touch of sweetness and extra nutrients, vibrant green or red bell peppers for a pop of color, fresh or frozen corn for a sunny burst of flavor, or even diced kohlrabi or cauliflower for a unique twist. The goal is to use vegetables you enjoy and have readily available.
- For an extra boost of greens, **stir in finely chopped kale** along with the chicken and broth, allowing it to wilt beautifully as the soup cooks. Alternatively, **add fresh spinach leaves** when you incorporate the peas and parsley, letting them gently wilt into the hot soup.
Protein Alternatives
- If you prefer the richer flavor of dark meat, feel free to use **boneless, skinless chicken thighs** instead of breasts. They cook up just as beautifully in the Instant Pot and add another layer of depth to the soup.
- For an even quicker meal, **substitute pre-cooked shredded rotisserie chicken** for the uncooked chicken breasts. Simply stir in the rotisserie chicken along with the peas and parsley at the end of the cooking process to warm through.
Rice and Grain Variations
- No brown rice on hand? No problem! This recipe is versatile enough to accommodate **other types of rice**. You can easily substitute jasmine rice, a wild rice blend, or long-grain white rice. Just be mindful that cooking times might vary slightly depending on the type of rice you choose, so adjust accordingly if not using the Instant Pot.
Dietary Adaptations and Other Styles
- If you’re craving a **creamy soup**, similar to what you might find at Panera Bread, explore recipes like a slow cooker creamy chicken and wild rice soup. Both styles are incredibly delicious and offer different textural experiences. My creamy chicken and rice soup recipe is a perennial favorite, relying on readily available ingredients.
- For those following specific dietary plans such as **Whole30, Paleo, or Keto**, you can easily adapt this recipe. Simply omit the rice and green peas. Ensure you use a chicken broth that complies with your chosen plan. To maintain a hearty consistency, consider adding more compliant vegetables such as additional spinach, shredded cabbage, or zucchini noodles.
- Prefer a traditional cooking method? This chicken and rice soup can easily be prepared on the **stove top** in a Dutch oven or large saucepan. Just be prepared to adjust cooking times accordingly, allowing for longer simmering to ensure the chicken is cooked through and the rice is tender.
Storage and Reheating Tips for Freshness
One of the best things about this Instant Pot Chicken and Rice Soup is that it tastes just as good, if not better, the next day! Leftovers are a true delight, offering a convenient and wholesome meal when you’re short on time. To ensure maximum freshness and flavor, proper storage is key.
Refrigeration: Store any leftover chicken and rice soup in a clean, airtight covered bowl or plastic container. When properly stored in the refrigerator, it will keep beautifully for 3-4 days. This makes it an excellent option for meal prepping throughout the week. To serve, simply reheat gently in the microwave until warmed through, or transfer it to a saucepan and heat on the stove over medium-low heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened considerably in the fridge, you might want to add a splash of extra chicken broth or water to achieve your preferred consistency.
Freezing for Future Enjoyment: This soup is also fantastic for making ahead and freezing, offering a convenient solution for busy days. Prepare the soup according to the recipe, then allow it to cool completely before portioning. Divide the cooled soup into freezer-safe containers or heavy-duty freezer bags. Be sure to leave a little headspace if using containers, as liquids expand when frozen. Label with the date, and freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator for the best results. Once thawed, reheat as you would with refrigerated leftovers, adjusting consistency with a bit of extra liquid if necessary. This make-ahead tip ensures you always have a comforting meal within reach!
Discover More Instant Pot Delights
The Instant Pot is a kitchen marvel, perfect for creating a wide array of comforting and flavorful meals with impressive speed and efficiency. If you’ve fallen in love with the convenience and delicious results of this Chicken and Rice Soup, you’ll be thrilled to explore other fantastic recipes designed for your pressure cooker. Here are some more Instant Pot favorites that offer a variety of flavors and dietary options:
- Instant Pot Chicken Noodle Soup: If you’re not a fan of rice or simply crave a different kind of comfort, this classic chicken noodle soup made in the Instant Pot is a perfect alternative. It delivers all the familiar flavors in a fraction of the time.
- Instant Pot Broccoli Cheese Soup: Rich, creamy, and wonderfully cheesy, this soup is a hearty vegetable-packed option that’s quick to prepare and always a crowd-pleaser.
- Instant Pot Minestrone Soup: A vibrant, robust, and incredibly satisfying soup that’s both vegetarian and vegan-friendly. It’s packed with a medley of vegetables, beans, and pasta, offering a wholesome and flavorful meal.
- Instant Pot White Chicken Chili: For a hearty and slightly spicy meal, this white chicken chili is a fantastic choice. It’s lighter than traditional chili but bursting with flavor.
- Lemon Chicken Orzo Soup: Bright, fresh, and incredibly comforting, this soup features tender chicken and delicate orzo pasta with a zesty lemon finish. This recipe includes directions for both stove top and pressure cooker methods, giving you flexibility.
- Instant Pot Stuffed Pepper Soup from Kristine’s Kitchen: This intriguing recipe takes all the delicious flavors of stuffed peppers and transforms them into a comforting soup, perfect for an Instant Pot. It’s definitely one to try!
Instant Pot Chicken and Rice Soup
Average Rating: 4.10 from 10 votes
Print Recipe
Equipment
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All-Clad Soup Ladle
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Instant Pot Ultra 6 Qt 10-in-1
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups diced carrots (3-4 carrots)
- 1 cup diced celery (about 3 stalks)
- 1/2 cup diced onion (about 1 small yellow onion)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 4 cups reduced-sodium chicken broth
- 1 cup water
- 2 pounds boneless, skinless chicken breasts, uncooked
- 3/4 cup uncooked brown rice
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon crushed rosemary
- 1 cup frozen peas
- 1/4 cup minced fresh parsley
Instructions
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Heat a 6-quart Instant Pot to the “Sauté” setting.
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Add olive oil, carrots, celery, onion, salt, and pepper to the pot. Cook, stirring frequently, until the onions become translucent, which typically takes about 5 minutes.
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Add the minced garlic and continue to cook, stirring, for one minute until it becomes fragrant.
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Pour in the chicken broth and water. Add the uncooked chicken breasts, brown rice, dried thyme, bay leaf, and crushed rosemary. Secure the lid on the Instant Pot and turn the valve to “seal.” Set the Instant Pot to Manual (or “pressure cook,” depending on your model) for 11 minutes. Once cooking is complete, perform a quick release of the pressure by carefully turning the valve to vent. Remove the cooked chicken to a plate and discard the bay leaf.
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Shred the chicken using two forks, or chop it into bite-sized pieces. Return the shredded or chopped chicken to the pot.
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Stir in the frozen peas and fresh parsley until well combined. Taste the soup and adjust seasonings for salt and pepper as needed. If the soup is thicker than your preference, add a bit more chicken broth or water to reach your desired consistency.
Notes
- Feel free to substitute or add other vegetables as desired. Baby spinach can be stirred in with the peas for added greens.
- Boneless, skinless chicken thighs can be used in place of breasts, or stir in shredded rotisserie chicken with the peas for a quicker option.
- Other types of rice, such as jasmine, wild rice blend, or long-grain white rice, also work well.
Video
Watch a video demonstration of this Instant Pot Chicken and Rice Soup recipe: Instant Pot Chicken and Rice Soup Video
Nutrition
Serving: 1 cup, Calories: 215kcal, Carbohydrates: 10g, Protein: 31g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 77mg, Sodium: 436mg, Fiber: 2g, Sugar: 3g
Nutrition information is automatically calculated, so it should only be used as an approximation.
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