How to Make the Perfect Instant Pot Chicken and Rice Soup
American · Easy · 30 min · 6 servings
A warming and nourishing chicken and rice soup loaded with tender vegetables and a savory broth made in the Instant Pot. It is the perfect remedy for cold days and can be made from scratch in just 30 minutes.
Why this recipe works
This Instant Pot Chicken and Rice Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 6 cups chicken broth
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 tsp dried thyme
Step by step instructions
Step 1: Layer the Ingredients
Add the chicken broth to the Instant Pot first. Place the whole chicken breasts in the broth. Add the sliced carrots, celery, dried thyme, and a good pinch of salt and pepper.
Step 2: Add the Rice
Sprinkle the uncooked rice evenly over the top of the other ingredients. Do not stir, as this helps prevent a burn notice at the bottom of the pot.
Step 3: Pressure Cook
Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then do a quick release for the remaining pressure.
Step 4: Shred the Chicken and Serve
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- white rice → brown rice but increase the cook time to 22 minutes
- chicken breasts → bone-in chicken thighs for richer flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the rice into the broth before cooking can cause the rice to scorch on the bottom
- Using quick-release immediately after cooking can cause the soup to spray through the valve
Nutrition facts
Per serving: 310 calories, 28g protein, 30g carbs, 8g fat, 3g fiber.
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