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
- Prep Time: 15 minutes
- Cook Time: 18 minutes (plus 5 minute NPR)
- Total Time: 33 minutes
- Yield: 8-10 servings 1x
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
- 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
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.
this turned out great. I did use white rice and cut cook time to about 8 minutes. will make again.
Good to know! Thank you!
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!
★★★★★
You’re welcome! I love this one too Erika!
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?
★★★★★
You can use the same time! I love this recipe!
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!
★★★★★
YAY!!! I love hearing this. You are right. This is perfect for people who have to eat gluten free.
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.
★★★★
Definitely should say CHICKEN breast, not chicks breast 🤦🏻♀️😂
★★★★
lol Candice!
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!
★★★★★
👏👏👏
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!!
★★★★★
This is a favorite of mine too!
How long did you cook this for? I want to cut the recipe in half for 4-5 servings.
https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
I’m making this for the second time. Wonderful soup and my husband loves it too. Thanks for your great recipes.
★★★★★
So glad you both like it!
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. 🙂
★★★★
Oh I hope you get better soon! this is a good one for sick days!
So amazing great soup recipe!! Will be making this again soon 🙂
★★★★★
Glad to hear it Jess!
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.
Yay! Glad you liked it!
I only have minute rice bc of the Corona that’s all the food store had. What should I do
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.
Thank you my first time will be tonight 🙌🏻
Good luck!
I want to try this but wondering if I could use wild rice?
You can but I would increase the cooking time to 22 minutes.
Seasonings are wonderful. I used the celery leaves also. To take it over the top, sprinkle each bowl with freshly grated parmesan cheese. Yum!
★★★★★
Parmesan cheese makes all my recipes better lol!
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!
★★★★★
You’re welcome Marcia! I’m glad you enjoyed it so much 🙂
so, I have a Cuisinart pressure cooker. With a high-pressure and low-pressure. Would you use the high pressure for 18 minutes?
high pressure yes 18 minutes 🙂
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.
★★★★★
So happy you enjoyed it! Love the cauliflower idea 🙂
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.
★★★★★
Maybe just add uncooked white rice and cook for less time?
★★★★★
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?
★★★★★
Everyone had seconds!! We loved this soup!! The mix of spices was just heavenly, gourmet like!!
★★★★★
So happy to hear this Karin!
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.
★★★★★
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!
Oh great idea. I think barley would be wonderful in this soup.
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.
Use pearl barley because that uses a 22 minute pressure cooking time so it will work out perfectly.
Haha Beth! I’m so glad you liked it.
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?
They might. But I’d risk it!
I only have a 3 quart mini. How would I adjust the ingredients?
★★★★★
Simply cut the recipe ingredients in half, but NOT the cook time…that would remain the same as directed in the recipe.
I would halve all the ingredients: https://youtu.be/qXV2R__PzsM
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!
★★★★★
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
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.
I have rotisserie chicken that’s already cooked. When do you suggest I put this in?
You really can add it in at the beginning or the end. Either works!
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!
★★★★★
It is added whole and then in step 4 you cut it up or shred it.
Hi! Can’t wait to try this, how long do you suggest to cook the chicken if frozen?
Too cool the soup if the chicken is frozen. Sorry let me reframe that😆
Keep the same cooking time!
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!
★★★★★
after it has cooked
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.
★★★★★
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.
★★★★★
wow sounds amazing!
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.
★★★★★
Good one!!
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 !
Glad you liked it Andree!!
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!
Thank you so much Andree. It’s so nice to hear!
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 !
I bet it would be okay. not great. I would add at the end.
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 🙂
★★★★★
Yes I bet you could. You’ll have to fish the chicken out at the end and debone it.
Oh yes I planned on that. Should I increase the time at all?
★★★★★
no it should be enough time.
Can I add egg noodles instead?
yes but you’ll have to add them after the soup has pressure cooked because they will turn to mush.
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. ❤️❤️❤️
★★★★★
Sounds great with the wild rice!
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!
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!
★★★★★
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 🙂