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Instant Pot Chicken and Rice Soup

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Instant Pot Chicken and Rice Soup–a broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.  

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Instant Pot Chicken and Rice Soup--a broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.  

Instant Pot Chicken and Rice Soup

This soup reminds me of chicken noodle soup with rice instead of noodles. It’s a healthier choice than a creamy wild rice soup but will still give you a warm and comforting feeling.

I like eating the leftovers for lunch the next day. This recipe does make a lot so you’ll probably have leftovers unless you’re feeding a crowd. You can freeze the leftovers will good results too.

I like brown rice because that’s just how I roll. If you want to use another type of rice I can’t say for sure how it will turn out because I haven’t tried it. However you’ll have to adjust the time down for other types of rice. I would be nervous that a regular white rice would just turn to mush.

I like heating up the broth in the pot using the saute setting while I prep the onions, carrots and celery. That helps the pot come to pressure quicker. A full pot like this one will take a while to come to pressure. It also takes a while to release all the pressure. That’s just how it works!

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Instant Pot Chicken and Rice Soup--a broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.  

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Instant Pot Chicken and Rice Soup--a broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.  

What Pressure Cooker Did You Use?

To make Instant Pot Chicken and Rice Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken and Rice Soup

★★★★★

5 from 11 reviews
  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes (plus 5 minute NPR)
  • Total Time: 33 minutes
  • Yield: 8-10 servings 1x
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Description

A broth based soup with chicken, celery, carrots and brown rice. This soup reminds me of chicken noodle soup except it has rice instead of noodles.  

Scale

Ingredients

  • 8 cups chicken broth (or 8 cups water and 8 tsp better than bouillon chicken base)
  • 3 boneless, skinless chicken breasts (frozen is okay)
  • 1 cup uncooked brown rice
  • 1 onion, diced
  • 3  large carrots, cut into half inch pieces
  • 3 celery ribs, cut into half inch pieces
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 2 Tbsp butter

Instructions

  1. Turn your Instant to the saute setting and add in your chicken broth. The saute setting will start heating up the broth and help the pot come to pressure quicker.
  2. Add in the rest of the ingredients. Turn off the saute setting.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. If liquid comes out of the valve move it back to sealing and wait a few more minutes and then try again. Remove the lid.
  4. Discard the bay leaf. Shred the chicken or cut it into pieces. Stir the soup.
  5. Ladle into bowls and serve.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Recipe adapted from Favorite Family Recipes

This recipe can be gluten free. Just check the chicken broth to be sure it does not contain gluten.

I like heating up the broth in the pot using the saute setting while I prep the onions, carrots and celery. That helps the pot come to pressure quicker. A full pot like this one will take a while to come to pressure. It also takes a while to release all the pressure.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 294
  • Sugar: 3 g
  • Sodium: 877 mg
  • Fat: 8 g
  • Carbohydrates: 23 g
  • Protein: 32 g

Keywords: instant pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Wow amazing. We can’t get enough of it. We lost our favorite soup restaurant. My wife wasn’t feeling good and was sad that we couldn’t go get some. So I searched the web and you came up. So easy to make. I am now her official Souper hero.

    ★★★★★

    Reply

  2. Hi Karen
    I made this soup this afternoon, it is quite delicious! My whole family appreciated it ! The spice mixture is perfect!
    Thank you so much !

    Reply

  3. I love this recipe but have a friend who’s diabetic and can’t eat grains . Do you think Caulirice would work ? If so would you add at the end ? Thanks !!! It a great dish to make and share with friends !

    Reply

  4. I make this a lot and I love it, even a dog version! Lol. (Using only dog beneficial herbs and no salt, onions or garlic) She loves some on her kibble, Hubby spoils her something awful! I would like to use chicken quarters as I got a deal and I like the darker meat. Do you think I can? I am new to IP and you are my go to guru! It has changed my life 🙂

    ★★★★★

    Reply

  6. This soup is requested almost weekly in my house. My husband loves it, my son loves it and I do too. It’s even better the next day for lunch. I now use brown and wild rice to give it a bit more texture. ❤️❤️❤️

    ★★★★★

    Reply

  7. One of the best soups I’ve had. The spicing is on POINT. Hearty and flavorful. I will definitely be making this again.

    ★★★★★

    Reply

  11. Hi. The recipe looks delicious. However I’m not a fan of brown rice. If I use white rice should I adjust the cooking time or cook the rice separately?

    Thanks in advance 🙂

    Reply

  12. I made this today, it is simply delicious and better than any restaurant version. I only have the 3 QT duo so I kept the liquids and seasonings the same with 4 cups broth, 4 cups water and a Not Chick’n bullion because my husband can’t have gluten. Adjusted the onion, carrots and celery to 1/2 only used 1 frozen boneless breast. I did use white rice and yes it will turn to mush, but one of us needs softer foods so even though mushy it was so tasty. As another reviewer mentioned the seasonings are spot on and I did not really adjust them just eye balled them. Thanks for all the great IP recipes.

    ★★★★★

    Reply

  14. Made this for lunch today, seasonings right on spot, and plenty of leftovers! Will definitely be making this again!

    ★★★★★

    Reply

  15. Made this yesterday in my 3qt DUO One half of original recipe.
    The Best Soup I have ever made!!!! Took a bowl to a sick friend too!

    ★★★★★

    Reply

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