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Instant Pot Chicken and Rice Soup

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


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.  


  • 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


  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.


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


  • 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