Instant Pot Chicken and Rice Soup with juicy chicken, hearty vegetables and tender rice cooked in flavorful chicken broth. Ready in under 40 minutes, kids love it and it’s filling!

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

Instant Pot Chicken and Rice Soup with carrots, celery and green onion in white bowl.

This Instant Pot chicken and rice soup is a recipe for you if you love homemade soups 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 homemade chicken soup when you’re not well. Like this Instant Pot chicken noodle soup or chicken wild rice soup.

Not only will this delicious 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.

Chicken and rice soup in an Instant Pot is great for busy weeknights. Make ahead and heat it up the next day. Save the leftovers for lunch or freeze for later.

Ingredients You Will Need

To make Instant Pot chicken and rice soup, you will need just a handful of simple ingredients. Many of them are spices and fridge staples.

  • Chicken: Boneless skinless chicken breasts or chicken thighs are great.
  • Brown rice: Uncooked brown rice. I recommend not to use other types of rice like white rice or instant rice because it will become completely overcooked. Wild rice blend may work though.
  • Fresh veggies: Finely chopped onion, diced celery, sliced carrots.
  • Seasonings: Dried oregano, onion powder, garlic powder, turmeric, salt, pepper, bay leaf. You can also use Italian herb blend, if you wish.
  • Chicken broth: I used bouillon cubes diluted in water, or you can use low sodium store-bought chicken broth, homemade chicken broth or Instant Pot chicken broth.
  • Fresh herbs: Finely chopped fresh dill or fresh parsley.
  • Butter: You can use either butter or olive oil.

How to Make Instant Pot Chicken and Rice Soup

Here is a quick recap how to make Instant Pot chicken rice soup in 4 simple steps. There is a full recipe card below.

Chicken, carrots, onion, celery, spices, bay leaf in Instant Pot before cooking.
  • Prep: Cut chicken breasts into bite-sized pieces, dice the celery, and slice the carrots. Don’t want to dirty extra cutting board? Cut up the chicken with kitchen shears right above the pot. You can rinse rice or skip it for more creamy soup. As the soup cooks and rice releases its starches, it makes soup creamy without the heavy cream.
  • Combine all ingredients: To the bottom of Instant Pot, add in all the ingredients with the exception of parsley and butter. 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.
  • Cook the soup: Close the lid, set the vent to Sealing position, and press Pressure Cook on high pressure or Manual button for 7 minutes.
  • Release the pressure: Release the pressure with natural release for the first 15 minutes to avoid liquid splatter. Then move the steam release valve to Venting position to release remaining pressure. Discard the bay leaves, add butter and fresh parsley. Stir your Instant Pot chicken and rice soup and serve.
Chicken and Rice Soup in the pressure cooker with ladle.

Tips for Best Results

  • Whole chicken breasts: If you prefer not to cut raw chicken, add chicken breasts whole and shred after cooking. I always make Instant Pot BBQ chicken and Instant Pot teriyaki chicken with shredded chicken.
  • Frozen chicken breasts: You can add frozen chicken, just make sure the breasts are separated. Also be sure to reduce cook time to 5 minutes because your electric pressure cooker will take longer to come to pressure and you do not want your rice overcooked.
  • Added convenience: Use a pre-cooked rotisserie chicken. Try and use one that doesn’t have a lot of extra seasonings already on it. You can also add leftover turkey breast.
  • Do not use white rice: No one wants mushy rice in their soup. White rice quickly becomes overcooked in this Instant Pot chicken and rice soup recipe. If you have Instant Pot brown rice leftovers, add that in after cooking as well.

Serving Suggestion

I like to serve a bowl of this Instant Pot chicken soup while it’s still piping hot. With a lot of extra fresh parsley or dill in each individual bowl and a slice of crusty bread.

Adding a bit of butter or oil at the end brings all the flavours of comforting soup together nicely. You can also add a bit of fresh lemon juice and grated Parmesan cheese in each bowl of soup.

Serve with a simple salad like lettuce salad.

How to Store and Reheat the Soup

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

Freeze: Freeze for up to 3 months in airtight containers, making sure to leave some room for expansion.

Reheat: Reheat desired amount of soup in a covered pot on the stove top. Simmer on low heat until warmed through. If reheating from frozen, thaw in the fridge overnight first.


Can I make it ahead?

Yes. To make soup 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.

Does rice get mushy in soup?

White rice does. Brown rice holds its shape better.

Do I have to rinse rice?

Rinse rice if you want less creamy soup. Skip rinsing if you want more starchy and creamy Instant Pot chicken and rice soup results.

Can I use white rice?

I don’t recommend it. But if you would like to try, cook soup with white rice for 3 minutes on high pressure.

More Instant Pot Recipes to Try

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Instant Pot Chicken and Rice Soup on a ladle.
Instant Pot Chicken and Rice Soup with carrots, celery and green onion in white bowl.

Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup with juicy chicken, hearty vegetables and tender rice cooked in flavorful chicken broth.
4.91 from 20 votes
Servings 7 servings
Calories 217
Diet Gluten Free
Prep Time 10 minutes
Cook Time 7 minutes
Pressure Build Up and Release 23 minutes
Total Time 40 minutes




  • To 6 or 8 quart Instant Pot, add onion, celery, carrots, chicken, rice, oregano, onion and garlic powders, turmeric, salt, pepper, bay leaves and chicken broth.
  • Close the lid, set vent to Sealing and press Pressure Cook on High pressure 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
  • Freeze: 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.
  • Chicken: You can use frozen chicken breasts, just make sure they are separated and reduce cook time to 5 minutes. For added convenience, use pre-cooked rotisserie chicken! Try and use one that doesn’t have a lot of extra seasoning already on it.
  • Use brown rice: I recommend not to use white rice or instant brown rice because it will become completely overcooked and mushy.


Serving: 2cups | Calories: 217kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 484mg | Fiber: 3g | Sugar: 2g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. I was wanting to make this recipe but was just wanting to check the cooking time as you use brown rice. Whenever I cook brown basmati in the IP it takes about 22 minutes otherwise it is hard. Your recipe says 7 minutes cook time is that right?

    Looking forward to enjoying a hot nutritious soup now that the west coast is so cool!

  2. 5 stars
    Since my family doesn’t like noodles in soup I followed your suggestion and tried your chicken and rice soup. Made it this morning to serve for lunch. Everyone loved it! Delicious!!

  3. 5 stars
    80 yr. old man. My wife gone to be with the Lord. Got married again, her name is Instand Pot.
    She is a very good cook, as long as I follow the recipe. IP chicken rice soup. I’m not like a woman,I don’t have a mind of my own. So I need a recipe.
    Your recipe is very good, excellent to most outstanding. But won’t tell you that. LOL
    Tride other of your recipes,very good!

  4. 5 stars
    I love this recipe! For nutritional purposes, do you know the approximate serving size? I look forward to making this again.

  5. Hi Olena! Just want to confirm If I’m using frozen chicken breast I need to reduce the cook time to 5 mins or increase by 5 mins? Thank you!!!

    1. Total soup cook time is 5 minutes. Your Instant Pot will come longer to come to pressure with frozen meat, so that’s why reduce cook time so rice doesn’t become complete mush. Science. 🙂

  6. 5 stars
    Loved this chicken soup, Olena! You are right, brown rice makes it very rich and creamy! Finally got a bit cooler in Texas, so this soup was just what was needed! 🙂

4.91 from 20 votes (4 ratings without comment)

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