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.
Get the SLOW COOKER version of the recipe here
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!
More recipes you’ll love…
Instant Pot Chicken Noodle Soup
Instant Pot Creamy Wild Rice and Chicken Soup
Instant Pot Chicken Pot Pie Soup
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
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Prep Time: 15 minutes -
Cook Time: 18 minutes (plus 5 minute NPR)
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Total Time: 33 minutes
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Yield: 8-10 servings -
Category: Soup -
Method: Instant Pot -
Cuisine: American
Print Recipe
Pin RecipeDescription
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
- 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
- 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.
- Add in the rest of the ingredients. Turn off the saute setting.
- 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.
- Discard the bay leaf. Shred the chicken or cut it into pieces. Stir the soup.
- Ladle into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from Favorite Family Recipes
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.
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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One of the best soups I’ve had. The spicing is on POINT. Hearty and flavorful. I will definitely be making this again.
★★★★★
YAAAS!
Very good
★★★★★
Excellent soup..thank you for recipe. I added a couple potatoes too and 2 cups of carrots..delish
★★★★★
Can I use instant rice?
I don’t think that would be the best choice. I think it might disintegrate.
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 🙂
You could probably cook it at the same time. I would cut the time down to 8 minutes.
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.
★★★★★
Glad to hear it worked for you!
Made this soup yesterday. Great recipe!!!!
So glad you liked it!
Made this for lunch today, seasonings right on spot, and plenty of leftovers! Will definitely be making this again!
★★★★★
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!
★★★★★
Oh that was nice Joseph! I bet your friend appreciated the gesture 🙂