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November 2, 2018

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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Get the SLOW COOKER version of the recipe here

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!

Pin this recipe for later!

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 Noodle Soup

Instant Pot Creamy Wild Rice and Chicken 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.  

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


★★★★★

4.9 from 35 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.  


Ingredients

Scale
  • 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.

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105 Comments Filed Under: Chicken, Gluten Free, Healthy, Instant Pot, Rice, Soups

Recommendations

Comments

  1. Terry Bingham says

    January 11, 2023 at 10:59 am

    Can this be made in a slow cooker? If so what would change in the directions? Thanks, Terry.

    Reply
    • Karen says

      January 12, 2023 at 10:42 am

      here’s the slow cooker version: https://www.favfamilyrecipes.com/slow-cooker-chicken-and-rice-soup/

      Reply
      • Terry Bingham says

        January 12, 2023 at 12:57 pm

        Thank you!

        Reply
  2. slb says

    March 8, 2022 at 9:10 am

    this turned out great. I did use white rice and cut cook time to about 8 minutes. will make again.

    Reply
    • Karen says

      March 8, 2022 at 1:14 pm

      Good to know! Thank you!

      Reply
  3. Erika Johnson says

    December 15, 2021 at 11:58 am

    This is an awesome recipe! I love the brown rice in it and the easy prep! My toddlers love it too which is probably the best part! Thank you for the healthy recipe!

    ★★★★★

    Reply
    • Karen says

      December 15, 2021 at 4:18 pm

      You’re welcome! I love this one too Erika!

      Reply
  4. Kathy says

    September 20, 2021 at 11:45 am

    Your site is always my go to place for everything instant pot. I am not feeling well today and wanted an easy chicken and rice soup recipe to throw together, and you did not disappoint. I have frozen bone in skinless chicken thighs, do I need to increase the time?

    ★★★★★

    Reply
    • Karen says

      September 21, 2021 at 1:03 pm

      You can use the same time! I love this recipe!

      Reply
  5. Patti says

    February 19, 2021 at 4:56 am

    This soup was fast to come together and absolutely delicious! Being gluten free, I have missed chicken noodle soup. I jumped on this recipe and threw it together after a long day at work. What a perfect option using the brown rice!!!! My chicken soup craving was satisfied !
    This soup did not disappoint!

    ★★★★★

    Reply
    • Karen says

      February 19, 2021 at 1:06 pm

      YAY!!! I love hearing this. You are right. This is perfect for people who have to eat gluten free.

      Reply
  6. Candice says

    November 23, 2020 at 9:38 am

    So, so good!

    I used white rice instead of brown (DEFINITELY cut down cook time). I did 8 minutes and probably could have done less.

    I also had left over chicken I wanted to use up so didn’t bother adding the chicks breast to the pot. I shredded my left over chicken and tossed it in before serving.

    ★★★★

    Reply
    • Candice says

      November 23, 2020 at 9:41 am

      Definitely should say CHICKEN breast, not chicks breast 🤦🏻‍♀️😂

      ★★★★

      Reply
      • Karen says

        November 23, 2020 at 11:41 am

        lol Candice!

        Reply
    • Joni says

      January 18, 2021 at 8:23 am

      Thanks for your tip, Candice! I have a Ninja Foodi, I needed to use white rice, and I only had small bone-in chicken breasts. I cut the pressure cook time down to 6 minutes (thinking I’d have to continue cooking the chicken separately) but it came out great! I even did a quick/manual release. We loved this tasty dish. Seasonings were fantastic! Thank you to Karen for sharing a solid recipe!

      ★★★★★

      Reply
      • Karen says

        January 18, 2021 at 2:06 pm

        👏👏👏

        Reply
  7. Mindy says

    October 18, 2020 at 7:46 pm

    Delicious! I made half a recipe in my 3 qt. Just right for 2 “dinner” servings and two smaller “lunch” servings. I used 2 boneless chicken thighs as I prefer thighs over breasts, but otherwise made as written. Another one to add to the permanent file!!

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 6:40 pm

      This is a favorite of mine too!

      Reply
    • Heather says

      December 30, 2020 at 1:31 pm

      How long did you cook this for? I want to cut the recipe in half for 4-5 servings.

      Reply
      • Karen says

        December 30, 2020 at 2:31 pm

        https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/

        Reply
  8. Cherie Ashby says

    October 13, 2020 at 3:23 pm

    I’m making this for the second time. Wonderful soup and my husband loves it too. Thanks for your great recipes.

    ★★★★★

    Reply
    • Karen says

      October 14, 2020 at 8:06 pm

      So glad you both like it!

      Reply
  9. Kim C says

    September 25, 2020 at 3:12 pm

    It is cold and dreary out and I’m not feeling well. After having been out of town for a week, my groceries were limited. This soup was SO easy and SO tasty!!! The only thing I would change is adding more broth as my soup came out a little rice-y. Of course, I love it that way, so that wasn’t a problem for me. I also added hot pepper flakes which is great when you have a cold. 🙂

    ★★★★

    Reply
    • Karen says

      September 28, 2020 at 11:45 am

      Oh I hope you get better soon! this is a good one for sick days!

      Reply
  10. Jess Marie says

    July 22, 2020 at 5:40 pm

    So amazing great soup recipe!! Will be making this again soon 🙂

    ★★★★★

    Reply
    • Karen says

      July 23, 2020 at 1:37 pm

      Glad to hear it Jess!

      Reply
  11. Robin Henery says

    May 6, 2020 at 5:20 pm

    I made this and it was so simple and delicious!!! I only used 2 chicken breasts and added a diced baking potato because it’s all I had on hand. It turned out AMAZING, thanks for this recipe! I am going back for my second bowl now.

    Reply
    • Karen says

      May 7, 2020 at 12:20 pm

      Yay! Glad you liked it!

      Reply
  12. SH says

    March 29, 2020 at 4:41 pm

    I only have minute rice bc of the Corona that’s all the food store had. What should I do

    Reply
    • Karen says

      March 30, 2020 at 2:49 pm

      Is it minute white rice or minute brown rice?
      I would cook for 10 minutes without the rice, do a quick release. Then add in the rice. Cook for 5 extra minutes with a 10 minute natural pressure release.

      Reply
  13. Tammie Peacock says

    March 16, 2020 at 3:09 pm

    Thank you my first time will be tonight 🙌🏻

    Reply
    • Karen says

      March 17, 2020 at 1:35 pm

      Good luck!

      Reply
  14. Ashliegh Hamilton says

    February 20, 2020 at 10:10 am

    I want to try this but wondering if I could use wild rice?

    Reply
    • Karen says

      February 20, 2020 at 1:14 pm

      You can but I would increase the cooking time to 22 minutes.

      Reply
  15. Sharon says

    February 9, 2020 at 6:16 pm

    Seasonings are wonderful. I used the celery leaves also. To take it over the top, sprinkle each bowl with freshly grated parmesan cheese. Yum!

    ★★★★★

    Reply
    • Karen says

      February 11, 2020 at 12:38 pm

      Parmesan cheese makes all my recipes better lol!

      Reply
  16. Marcia says

    February 2, 2020 at 1:22 pm

    It’s a cold snowy day here in Western New York and that makes it a perfect day to make soup. I had your recipe for chicken and rice soup saved and I decided to give it a try for the first time today. I followed your recipe exactly as written (except for the sage), and then I sat down to enjoy a steaming hot bowl. Wow! I completely agree with the previous comments. The spices this recipe calls for makes all the difference between just an ordinary chicken and rice soup and an extraordinary chicken and rice soup!! This recipe has such rich vibrant scrumptious flavor! I love it and will definitely be making it again and again! Thank you very much for sharing it!

    ★★★★★

    Reply
    • Karen says

      February 4, 2020 at 1:03 pm

      You’re welcome Marcia! I’m glad you enjoyed it so much 🙂

      Reply
  17. Andi says

    January 22, 2020 at 1:21 pm

    so, I have a Cuisinart pressure cooker. With a high-pressure and low-pressure. Would you use the high pressure for 18 minutes?

    Reply
    • Karen says

      January 22, 2020 at 3:25 pm

      high pressure yes 18 minutes 🙂

      Reply
  18. Bronwyn says

    January 14, 2020 at 6:35 am

    Holy cow! That’s delicious! I just made it for tomorrow as I’m having a friend for lunch. Normally I don’t like eating good I’ve just made but of course one must taste for seasoning. Now I’ve had three little bowls and have to remind myself to go easy. Thanks for a great recipe. I left out the sage as I didn’t have and added some cauliflower I wanted to use up.

    ★★★★★

    Reply
    • Karen says

      January 14, 2020 at 8:59 pm

      So happy you enjoyed it! Love the cauliflower idea 🙂

      Reply
  19. Beth says

    December 12, 2019 at 7:23 pm

    Hi Karen – As you know, I love this soup. But I need to make it without brown rice for someone who isn’t allowed to have whole grains before a medical procedure. Would leaving it out entirely work? If so I can just add cooked white rice after the soup is done when on Keep Warm, or even on Sauté. Thoughts? Thank you.

    ★★★★★

    Reply
    • Beth says

      December 14, 2019 at 10:48 am

      Maybe just add uncooked white rice and cook for less time?

      ★★★★★

      Reply
      • Beth says

        December 14, 2019 at 4:20 pm

        I made the soup with long grained white rice and cooked for 10 minutes. It was fine though the rice got a little mushy and broke up a bit. It was the first time it foamed a lot (from the white rice) even waiting 4 extra minutes twice after initial vent. I used bite-sized pieces of chicken thigh since they were ready for a different recipe I didn’t make. They were great. Because they were so small maybe even less time would work if white rice had to be used. Alternatively, add cooked white rice at the end and use fewer than 8 cups of water since the rice wouldn’t soak any up?

        ★★★★★

        Reply
  20. Karin says

    December 4, 2019 at 8:20 pm

    Everyone had seconds!! We loved this soup!! The mix of spices was just heavenly, gourmet like!!

    ★★★★★

    Reply
    • Karen says

      December 5, 2019 at 1:05 pm

      So happy to hear this Karin!

      Reply
  21. Beth says

    December 1, 2019 at 4:50 pm

    Okay, I tore myself away from your sausage/potatoes/green beans dish (chicken sausage for us), to try this recipe. And the only complaint is that I need more than 5 stars to rate it accurately.10 stars! Sage wasn’t used because 1) I don’t have any and 2) don’t like it much. I used Better Than Bouillon and haven’t gone back to canned or packaged broth since switching to it. So flavorful.

    Question: would this freeze well? Or would the celery be unhappy? Thanks for another great recipe, Karen.

    ★★★★★

    Reply
    • Beth says

      December 3, 2019 at 6:30 am

      I did a search on freezing soups and found out that rice (and potatoes) in soup don’t freeze well because they get mushy, but pearled barley in soup works well. Do you think your recipe would work with barley? Or would the time change? Thanks, Karen!

      Reply
      • Karen says

        December 3, 2019 at 7:14 am

        Oh great idea. I think barley would be wonderful in this soup.

        Reply
        • Beth says

          December 3, 2019 at 7:18 am

          Do you think the time would change? And thank you. We had the soup again for dinner last night and it was even better. I’m not even a big fan of chicken & rice soup and absolutely love this.

          Reply
          • Karen says

            December 3, 2019 at 7:47 am

            Use pearl barley because that uses a 22 minute pressure cooking time so it will work out perfectly.

    • Karen says

      December 3, 2019 at 7:20 am

      Haha Beth! I’m so glad you liked it.

      Reply
      • Beth says

        December 3, 2019 at 7:51 am

        Sorry – one last question: since pearl barley would take 22 minutes and with rice 18, you don’t think the carrots would be too mushy at 22 minutes?

        Reply
        • Karen says

          December 3, 2019 at 11:07 am

          They might. But I’d risk it!

          Reply
  22. Kay L says

    November 30, 2019 at 2:36 pm

    I only have a 3 quart mini. How would I adjust the ingredients?

    ★★★★★

    Reply
    • Donna says

      November 30, 2019 at 4:43 pm

      Simply cut the recipe ingredients in half, but NOT the cook time…that would remain the same as directed in the recipe.

      Reply
    • Karen says

      December 3, 2019 at 7:35 am

      I would halve all the ingredients: https://youtu.be/qXV2R__PzsM

      Reply
    • Paula says

      February 13, 2021 at 10:17 pm

      Hi Karen, quick question…I LOVE this and I have made it several times but sometimes my chicken amounts become too much depending on where I buy it or if I mix breasts and thighs. Can you give an estimation of the weight of the chicken? That way it will come out the same every time 😉

      Thanks!

      ★★★★★

      Reply
  23. Linda Nelson says

    October 5, 2019 at 4:48 am

    I have shredded chicken that I cooked in my Instant Pot yesterday that I would like to use in this recipe. If I put it in at the beginning will it get over done and dry? If I put it in at the end, how long will it take to heat through and do I do that on Sauté? You’ve probably figured out that I’m very new to IP cooking and was not much of a cook anyway before I got my Instant Pot. LOL

    Reply
    • Karen says

      October 5, 2019 at 8:58 pm

      I really think you could do it either way and it’d be fine. I’d probably add it at the end and the hot broth will warm it in no time.

      Reply
  24. Angela says

    October 1, 2019 at 9:25 am

    I have rotisserie chicken that’s already cooked. When do you suggest I put this in?

    Reply
    • Karen says

      October 2, 2019 at 12:48 pm

      You really can add it in at the beginning or the end. Either works!

      Reply
  25. eff says

    September 30, 2019 at 9:10 am

    I’m looking forward to trying this recipe, especially with the brown rice! Question – it doesn’t specify in the recipe if the chicken breast is cut/chopped before cooking or after? Please let me know!

    ★★★★★

    Reply
    • Karen says

      September 30, 2019 at 2:57 pm

      It is added whole and then in step 4 you cut it up or shred it.

      Reply
  26. Taylor says

    September 16, 2019 at 4:27 pm

    Hi! Can’t wait to try this, how long do you suggest to cook the chicken if frozen?

    Reply
    • Taylor says

      September 16, 2019 at 4:44 pm

      Too cool the soup if the chicken is frozen. Sorry let me reframe that😆

      Reply
      • Karen says

        September 17, 2019 at 1:18 pm

        Keep the same cooking time!

        Reply
    • Effy says

      September 29, 2019 at 9:56 pm

      Looks like a great recipe, I’m especially happy that it includes brown rice!
      I’m not sure however if you dice/chop the chicken breast before adding to the pot, or if you cut/shred it after it’s cooked?

      Please let me know!

      ★★★★★

      Reply
      • Karen says

        September 30, 2019 at 2:58 pm

        after it has cooked

        Reply
  27. Korree says

    June 9, 2019 at 2:23 pm

    I’ve been saving chicken and turkey bones and discarded veggie ends (that normally would have gone in the trash) in the freezer. Used those to make your broth. Then I went ahead and made this soup. it’s cooking right now and the smell is incredible. The broth turned out fantastic so I got a beautiful make a pot of soup and two nice jars of liquid gold.

    ★★★★★

    Reply
    • Korree says

      June 9, 2019 at 2:25 pm

      Forgot to add I didn’t put it with the brown rice I had some pearled farro made up so I just poured it over that in my bowl.

      ★★★★★

      Reply
    • Karen says

      June 10, 2019 at 8:00 pm

      wow sounds amazing!

      Reply
  28. James Linden says

    March 17, 2019 at 11:04 am

    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
    • Karen says

      March 18, 2019 at 10:03 am

      Good one!!

      Reply
  29. Andrée says

    March 4, 2019 at 12:05 pm

    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
    • Karen says

      March 4, 2019 at 9:06 pm

      Glad you liked it Andree!!

      Reply
    • Andrée says

      March 5, 2019 at 12:39 pm

      Karen
      I have watched several of your videos and almost all your recipes…
      We have many of the same culinary tastes and I enjoy trying your recipes.
      So far, none of them have disappointed me!
      The Instant Pot is now part of my life!
      Thank you very much!

      Reply
      • Karen says

        March 6, 2019 at 9:28 am

        Thank you so much Andree. It’s so nice to hear!

        Reply
  30. Tina says

    February 18, 2019 at 8:12 am

    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
    • Karen says

      February 19, 2019 at 8:15 am

      I bet it would be okay. not great. I would add at the end.

      Reply
  31. Paula says

    February 18, 2019 at 12:39 am

    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
    • Karen says

      February 19, 2019 at 8:16 am

      Yes I bet you could. You’ll have to fish the chicken out at the end and debone it.

      Reply
    • Paula says

      February 19, 2019 at 1:30 pm

      Oh yes I planned on that. Should I increase the time at all?

      ★★★★★

      Reply
      • Karen says

        February 19, 2019 at 10:17 pm

        no it should be enough time.

        Reply
  32. Jen says

    February 12, 2019 at 1:59 pm

    Can I add egg noodles instead?

    Reply
    • Karen says

      February 12, 2019 at 2:22 pm

      yes but you’ll have to add them after the soup has pressure cooked because they will turn to mush.

      Reply
  33. Stacey Taylor Derkson says

    January 19, 2019 at 5:14 pm

    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
    • Karen says

      February 19, 2019 at 10:18 pm

      Sounds great with the wild rice!

      Reply
  34. Niki says

    January 16, 2019 at 12:46 pm

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

    ★★★★★

    Reply
    • Karen says

      January 16, 2019 at 2:47 pm

      YAAAS!

      Reply
  35. Carmen E says

    January 14, 2019 at 5:26 pm

    Very good

    ★★★★★

    Reply
  36. Peg says

    December 31, 2018 at 2:54 pm

    Excellent soup..thank you for recipe. I added a couple potatoes too and 2 cups of carrots..delish

    ★★★★★

    Reply
  37. Leslie Jordan says

    December 11, 2018 at 2:36 pm

    Can I use instant rice?

    Reply
    • Karen says

      December 17, 2018 at 3:54 pm

      I don’t think that would be the best choice. I think it might disintegrate.

      Reply
  38. Phyllis says

    December 10, 2018 at 10:27 am

    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
    • Karen says

      December 17, 2018 at 4:30 pm

      You could probably cook it at the same time. I would cut the time down to 8 minutes.

      Reply
  39. Shawn says

    December 4, 2018 at 2:30 pm

    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
    • Karen says

      December 4, 2018 at 8:42 pm

      Glad to hear it worked for you!

      Reply
  40. Delphine Sawka says

    November 18, 2018 at 1:36 pm

    Made this soup yesterday. Great recipe!!!!

    Reply
    • Karen says

      November 19, 2018 at 4:22 pm

      So glad you liked it!

      Reply
    • Mandi says

      April 22, 2019 at 5:39 pm

      Used one cup of Riceland white rice, it was a bit mushy so I’d cut down on time in the future if using white rice. I also used two cartons of Aldi organic chicken broth. So flavorful!

      ★★★★★

      Reply
  41. Karen says

    November 10, 2018 at 12:18 pm

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

    ★★★★★

    Reply
  42. Joseph Castelan says

    November 3, 2018 at 10:03 am

    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
    • Karen says

      November 5, 2018 at 4:46 pm

      Oh that was nice Joseph! I bet your friend appreciated the gesture 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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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.

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