Instant Pot Chicken and Rice Soup
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.
Classic chicken and rice soup made hearty and fast in the Instant Pot.
Nutrition per serving
Ingredients
Main
Grains
Liquid
Vegetables
Spices
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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