by Olena

Instant Pot Chicken and Rice Soup

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Olena Osipov
5 from 8 votes

Instant Pot Chicken and Rice Soup with chicken, veggies, rice, herbs, and spices in a delicious broth. This soup is healing, healthy, and tasty! A twist on a childhood favourite.

We love chicken and rice around here, whether it’s Instant Pot chicken wild rice soup or Instant Pot chicken and brown rice.

Instant Pot Chicken and Rice Soup

Instant Pot Chicken Rice Soup

This Instant Pot chicken and rice soup is a recipe for you if you love soup recipes that are light yet hearty, full of flavour, and will warm you up on a cold day.

There is nothing that brings more comfort than a bowl of soup, like this pressure cooker chicken noodle soup or chicken wild rice soup, when you’re not well. Not only will this soup make you feel better, but it may actually help keep the sniffles away!

With nourishing ingredients such as oregano, onion powder, and garlic powder as well as the turmeric powerhouse, this immune-boosting soup is all you need to keep your spirits up all season. Also try our wildly popular pressure cooker white chicken chili.

Chicken and rice soup in an Instant Pot is great for busy weeknights. It is made under 20 minutes, kids love it and it’s filling! Make ahead and heat it up the next day. Save the leftovers for lunch or freeze for later.

Instant Pot Chicken and Rice Soup on a laddle

Ingredients for Instant Pot Chicken and Rice Soup

Chicken recipes are our favorite to make on busy weeknights because they are so easy!

  • Chicken: Boneless, skinless chicken breasts, cubed.
  • Rice: Uncooked brown rice, rinsed, and drained. Rinsing helps get rid off any dust or excess starch. It will help avoid clumping.
  • Veggies: Finely chopped onion, diced celery, sliced carrots.
  • Seasonings: Dried oregano, onion powder, garlic powder, turmeric, salt, pepper, bay leaves.
  • Broth: Water and bouillon cubes, or low sodium chicken stock.
  • Fresh Herbs: Finely chopped fresh dill or parsley.
  • Butter: You can use either butter or olive oil.

Instant Pot Chicken and Rice Soup ingredients before cooking

How to Make Instant Pot Chicken and Rice Soup

  • Prep: Cut chicken breasts, dice the celery, and slice the carrots.
  • Add: To a 6 or 8 quart Instant Pot, add in all the ingredients with the exception of parsley and butter.
  • Cook: Close the lid, set the vent to Sealing, and press Pressure Cook on High or Manual.
  • Release: Release pressure naturally for first 15 minutes to avoid liquid splatter. Move the valve to Venting to release the remaining pressure. Discard the bay leaves, add the butter and parsley for more flavour.
  • Serve: Serve with a whole grain bun or a slice of rye toast.

Make Ahead Tip: To make ahead, cut up and prep all ingredients and place in the fridge for up to 24 hours the day before making this soup. To make ahead 2-3 days prior, prep all ingredients in the fridge with the exception of the chicken. Add chicken and broth just before making the soup.

Instant Pot Chicken and Rice Soup in the pot with laddle

Tips

  • Whole chicken breast: To avoid cutting raw chicken if you prefer not to, add chicken breasts whole and shred after cooking. I always do it with Instant Pot BBQ chicken and Instant Pot teriyaki chicken.
  • Cut above the pot: Don’t want to dirty extra cutting board? Cut up the chicken with kitchen shears right above the pot.
  • Frozen chicken: You can use frozen chicken breasts, just make sure they are separated and reduce cook time to 5 minutes.
  • Added convenience: Use a pre-cooked rotisserie chicken! Try and use one that doesn’t have a lot of extra seasoning already on it.
  • No need to saute first: If you are wondering whether or not to saute veggies and chicken first for added flavour, save yourself the time, I tried it and saw no difference in flavour.
  • Butter or oil: Adding a bit of butter or oil at the end brings all the flavours together nicely.
  • Use brown rice: I recommend not to use white rice or instant brown rice because it will become completely overcooked. No one wants mushy rice in their soup! If you have pressure cooker brown rice leftovers, throw them in after cooking as well.
  • Natural creamy texture: As the brown rice cooks and releases its starches, it produces a wonderfully creamy. No cream is necessary.

Instant Pot Chicken and Rice Soup in a bowl with golden spoon and cornbread muffins

Storing, Freezing and Reheating

Storing: Pressure cooker chicken and rice soup will keep in the fridge in an airtight container for up to 5 days.

Freezing: Freeze for up to 3 months in a resealable gallon size silicone bags or freezer-friendly container, making sure to leave some room for expansion.

Reheating: Place soup in a covered pot on the stovetop. Reheat on low to heat through. If reheating from frozen, thaw in the fridge overnight.

More Instant Pot Soup Recipes

Instant Pot Chicken Rice Soup Recipe

Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup with chicken, veggies, rice, herbs, and spices in a delicious broth. This soup is healing, healthy, and tasty!
5 from 8 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 7 servings
Calories: 217kcal
Author: Olena Osipov

Ingredients

  • 1 large onion finely chopped
  • 2 celery stalks diced
  • 3 large carrots sliced
  • 4 large 1 1/2 lbs chicken breasts, cubed
  • 1 1/2 cups uncooked brown rice rinsed & drained
  • 1 tsp dried oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/8 tsp turmeric
  • 1 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 bay leaves
  • 10 cups water water + 3 bouillon cubes or low sodium chicken stock
  • 1/4 cup fresh dill or parsley finely chopped
  • 2 tbsp butter or olive oil

Instructions

  • To 6 or 8 quart Instant Pot, add onion, celery, carrots, chicken, rice, oregano, onion and garlic powders, turmeric, salt, pepper, bay leaves and water/broth.
  • Close the lid, set vent to Sealing and press Pressure Cook on High or Manual for 7 minutes.
  • After let pressure come down on its own for 15 minutes to avoid starchy liquid splatters. Then move valve to Venting to release remaining pressure.
  • Open the lid, discard bay leaves, add parsley, butter and stir.
  • Serve hot with a whole grain or rye toast.
  • Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months (leave some room for expansion).
  • Make ahead: You can refrigerate all ingredients without broth in an airtight container for up to 24 hours and then cook as per recipe. Without chicken for up to 2-3 days and then add chicken from the package and broth before cooking.

Notes

  • Whole chicken breast: To avoid cutting raw chicken if you prefer not to, add chicken breasts whole and shred after cooking.
  • Cut above the pot: Don't want to dirty extra cutting board? Cut up the chicken with kitchen shears right above the pot.
  • Frozen chicken: You can use frozen chicken breasts, just make sure they are separated and reduce cook time to 5 minutes.
  • Added convenience: Use a pre-cooked rotisserie chicken! Try and use one that doesn't have a lot of extra seasoning already on it.
  • No need to saute first: If you are wondering whether or not to saute veggies and chicken first for added flavour, save yourself the time, I tried it and saw no difference in flavour.
  • Butter or oil: Adding a bit of butter or oil at the end brings all the flavours together nicely.
  • Use brown rice: I recommend not to use white rice or instant brown rice because it will become completely overcooked. No one wants mushy rice in their soup!
  • Natural creamy texture: As the brown rice cooks and releases its starches, it produces a wonderfully creamy. No cream is necessary.

Nutrition

Serving: 2cups | Calories: 217kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 484mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4597IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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