Hearty Instant Pot Chicken Rice Soup: Your Ultimate Guide to a Quick, Comforting Meal
There’s nothing quite like a warm bowl of homemade chicken rice soup to bring comfort and nourishment, especially on a chilly day or after a long week. This Instant Pot chicken rice soup recipe transforms simple ingredients – tender chicken, wholesome vegetables, and hearty rice – into a deeply flavorful, satisfying meal in approximately 30 minutes. The incredible efficiency of pressure cooking makes it an ideal solution for busy weeknights when you crave something warm, healthy, and incredibly delicious, without spending hours over the stove. Once you discover the rich, savory depth of this homemade classic, you’ll likely never reach for an inferior boxed or canned soup again. Don’t own an Instant Pot? No worries at all! We’ve also included easy-to-follow stovetop directions, ensuring everyone can enjoy this wonderfully delicious and comforting soup, regardless of their kitchen equipment.
This hearty chicken rice soup truly tastes as if it has been simmering all day, slowly developing its incredible flavors. The pressure cooker locks in moisture and infuses every spoonful with rich chicken broth and aromatic herbs. It’s a complete meal in itself, but for an even more satisfying experience, consider pairing it with a crisp, refreshing green salad dressed with a light vinaigrette. And for the ultimate comfort food combination, a gooey, perfectly grilled cheese sandwich makes an excellent companion, perfect for dipping into the warm, savory broth. This recipe is not just about speed; it’s about delivering maximum flavor and nutrition with minimal effort, making it a go-to for family dinners and meal prep alike.
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Why You’ll Love This Instant Pot Chicken Rice Soup Recipe
This isn’t just another soup recipe; it’s a game-changer for your meal rotation. Here’s why this Instant Pot chicken rice soup will quickly become a family favorite:
- Incredibly Fast and Easy: Thanks to the magic of the Instant Pot (or any electric pressure cooker), this nourishing soup comes together in about 30 minutes from start to finish. It’s perfect for those busy weeknights when time is of the essence but you refuse to compromise on taste or health.
- Warming, Healthy, and Nourishing: Loaded with lean protein from chicken, essential vitamins from fresh vegetables, and energy-boosting rice, this soup is a powerhouse of nutrition. It’s designed to warm you from the inside out and support your well-being, especially during cold and flu season.
- Freezes Beautifully for Future Meals: One of the best qualities of this chicken rice soup is how well it freezes. Prepare a double batch (chef’s tip below!) and enjoy half now, freezing the rest for convenient, ready-to-eat meals on demand. It’s perfect for meal prepping and ensuring you always have a healthy option available.
- A True Comfort Food Classic: There’s a reason chicken rice soup is a staple in homes around the world. It evokes feelings of warmth, care, and home. This recipe delivers that timeless comfort with a homemade touch that far surpasses anything you’d find in a can.
- Versatile and Adaptable: While the recipe is delicious as written, it’s also highly adaptable. You can easily adjust vegetables, herbs, or even the type of rice to suit your preferences or what you have on hand. It’s a forgiving recipe that encourages creativity in the kitchen.
- Budget-Friendly: Making soup from scratch with fresh ingredients is often much more economical than buying pre-made versions, allowing you to feed your family a healthy meal without breaking the bank.
Complement your meal with a delightful grain-free carrot cake muffin for a touch of sweetness, or a piece of warm, fluffy homemade cornbread for a truly Southern-inspired pairing. Both options add an extra layer of enjoyment to this already satisfying soup.
Essential Recipe Ingredients for Perfect Chicken Rice Soup
Crafting the perfect Instant Pot Chicken Rice Soup starts with high-quality ingredients. Each component plays a crucial role in building the robust, comforting flavors that make this soup a standout. Here’s a breakdown of what you’ll need and why:
- Oil: A good quality fat is essential for sautéing and building the flavor base. Use either extra virgin olive oil for its robust, fruity notes or avocado oil for a neutral flavor profile and higher smoke point. Both are healthy choices.
- Vegetables: The foundation of any great soup is its aromatic base. We use the classic trio known as mirepoix: carrots, onion, and celery. These humble vegetables, when gently sautéed, release natural sugars and deeply savory flavors, providing a sweet and earthy backbone to the soup. Chop them small for quicker cooking and a more integrated texture.
- Garlic: An indispensable ingredient for boosting flavor. Freshly minced garlic adds a pungent, savory depth that perfectly complements the chicken and vegetables. It’s also known for its health benefits! For convenience, you can use pre-minced garlic or garlic paste from a tube, but fresh cloves offer the best aroma and taste.
- Rice: The “rice” in chicken rice soup! We recommend using uncooked long-grain white rice (such as Jasmine rice) or long-grain brown rice. Long-grain varieties are preferred because they cook up light and fluffy, rather than becoming gummy or clumpy. Avoid short-grain or sushi rice, as they release too much starch. While we haven’t tested wild rice or other specialty rice types for this specific recipe, notes will be added if tested in the future.
- Broth: The soul of the soup! A rich, homemade, and flavorful chicken broth is always ideal, adding unparalleled depth and complexity. If homemade isn’t an option, choose a high-quality frozen or boxed brand. Always check the label to ensure it’s free from unhealthy additives, excessive sodium, or artificial flavors. A good broth makes all the difference in the final taste of your homemade chicken rice soup. For an excellent homemade option, try our Instant Pot Chicken Broth recipe.
- Chicken: For the most flavorful soup, we recommend using raw, bone-in chicken, either bone-in chicken breasts or bone-in chicken thighs. The bones impart a significant amount of flavor and collagen into the broth as they cook, enriching the soup. If using bone-in breasts, remove the skin and cut them in half to ensure even cooking.
- Herbs: Classic herbs like a bay leaf and fresh thyme add a fragrant, earthy aroma that perfectly complements the savory chicken and vegetables. Fresh herbs are always preferred for their vibrant flavor, but dried alternatives can be used with adjustments (see substitutions).
- Optional Garnishes: Elevate your serving with fresh, bright garnishes like finely chopped dill, fresh parsley, or a few lemon wedges. These additions not only add visual appeal but also a burst of fresh flavor and acidity that brightens the entire dish.
For precise measurements of all ingredients, please refer to the detailed recipe card provided below.
Chef’s tip: Double the Batch! If your pressure cooker allows, consider making a double batch of this delicious Instant Pot chicken rice soup. The cooking time will be minimally affected, and you’ll have extra portions to enjoy. Just be sure not to fill your Instant Pot beyond its maximum fill line (usually marked on the inside of the pot). This is a fantastic way to enjoy a hearty meal now and freeze the other half for a quick and easy future dinner, or to feed a larger gathering.
Customizing Your Chicken Rice Soup: Substitutions and Variations
This Instant Pot chicken rice soup recipe is wonderfully flexible, allowing for various substitutions and creative variations to suit your taste preferences or dietary needs. Don’t be afraid to experiment!
- Turkey Broth and Thighs: For a delicious alternative, substitute chicken broth with rich homemade turkey broth. Pair it with a bone-in turkey thigh (about 1 pound) instead of chicken for a slightly different, yet equally comforting flavor profile. This is especially great after Thanksgiving!
- Dried Herbs: If fresh herbs like thyme aren’t readily available, dried herbs are a perfectly acceptable substitute. Use about ⅓ to ½ the amount of fresh herbs. Dried thyme, a dried Italian blend, or even a poultry seasoning blend can work beautifully, adding a lovely aromatic quality to your soup.
- Creamy Chicken Rice Soup: For a luxurious, velvety texture, transform your soup into a creamy delight. Once the soup is done cooking and you’ve shredded the chicken, stir in a splash of heavy cream, half-and-half, or full-fat canned coconut milk (for a dairy-free option). Add it at the end to prevent curdling and gently heat through until warmed.
- Boneless Chicken: While bone-in chicken adds more flavor to the broth, boneless, skinless chicken breast or thighs will also work. Adjust cooking time slightly if using boneless chicken (it might cook a bit faster). Ensure to cut larger pieces in half for even cooking.
- Add More Vegetables: Enhance the nutritional value and texture by adding other vegetables. Peas, chopped green beans, spinach, or even a little finely chopped fennel (for a subtle licorice note) can be added during the last few minutes of cooking or stirred in after the pressure release to retain their vibrant color and slight crunch.
- Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes along with the other seasonings, or stir in a dash of your favorite hot sauce when serving.
- Lemon or Lime Brightness: A squeeze of fresh lemon or lime juice just before serving can brighten all the flavors in the soup, adding a zesty finish that truly makes the ingredients sing. This is especially good if you feel the soup needs a little lift.
Detailed Instant Pot Chicken Rice Soup Instructions
Making this chicken rice soup in your Instant Pot is incredibly straightforward, allowing you to achieve a deeply flavorful result with minimal effort. Follow these step-by-step instructions for success:
Step-by-step guidance:
- Sauté the Aromatics: Begin by hitting the “Sauté” button on your Instant Pot and set it for 5 minutes (or to the “Normal” setting). Allow the pot to heat up until the display indicates “Hot.” Add your chosen olive oil or avocado oil, then toss in the chopped carrots, onion, and celery. Sauté these vegetables, stirring occasionally, until they start to soften, which usually takes about 3-4 minutes. This step is crucial for building the flavor base of your soup. Once the sauté cycle is nearly complete, stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add Remaining Ingredients and Pressure Cook: Press “Cancel” to turn off the Sauté function. Now, add the uncooked rice, chicken broth, bone-in chicken breast (ensure skin and excess fat are removed, and breasts are cut in half crosswise for even cooking), fresh thyme springs, bay leaf, sea salt, and ground black pepper to the pot. Stir gently to combine all ingredients.
- Seal and Cook: Secure the Instant Pot lid, making sure it’s locked into place. Turn the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 10 minutes on High Pressure. The Instant Pot will take a few minutes to come to pressure before the cooking timer begins.
When the soup is done cooking and the Instant Pot beeps, press the “Cancel” button. It’s important to allow a natural pressure release (NPR) for 15 minutes. This gradual release helps the rice to cook perfectly and prevents the soup from frothing excessively. After 15 minutes, carefully quick release any remaining pressure by turning the steam release valve to the “Venting” or “Open” position (to the left). Stand back and keep your hands away from the steam to avoid burns. Once all the pressure has been released and the float valve has dropped, you can safely remove the lid. Always tilt the lid away from your face to allow any residual steam to escape safely.
- Shred and Serve: Carefully remove the cooked chicken from the pot using tongs. Transfer it to a cutting board or a shallow dish. Using two forks, shred the tender chicken meat, discarding any bones. Return the shredded chicken meat to the soup in the Instant Pot. Stir well to incorporate. Taste the soup and adjust seasonings (salt and pepper) as needed. Your flavorful, homemade Instant Pot chicken rice soup is now ready to serve!
Stovetop Chicken Rice Soup: Classic Method for Delicious Results
While the Instant Pot offers unmatched speed, you can certainly achieve equally delicious results with this chicken rice soup using a traditional stovetop method. The process is very similar, it just requires a little more time and attention. Here’s how to adapt the recipe for your stovetop:
- Sauté Your Veggies: In a heavy-bottomed pot, such as a Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, onion, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Stir in the minced garlic for the last 30 seconds of cooking.
- Simmer to Perfection: Pour in the chicken broth, then add the uncooked rice, fresh herbs (thyme and bay leaf), salt, pepper, and the bone-in chicken pieces. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer. Cook for approximately 20-30 minutes, or until the rice is tender and the chicken is fully cooked. To ensure the chicken is done, check its internal temperature with a meat thermometer; it should reach 165°F (74°C). Once cooked, follow the same finishing instructions as the Instant Pot method: remove the chicken, shred it with two forks, discard the bones, and return the shredded meat to the soup. Taste and adjust seasonings as needed.
- For a Truly Quick Stovetop Soup (Shortcut 1): If you’re really short on time but still want homemade flavor, skip the raw chicken. Instead, add the white rice to the sautéed vegetables and broth, and simmer until the rice is tender. Then, stir in pre-cooked shredded rotisserie chicken or any leftover cooked chicken you have on hand. Heat through until the chicken is piping hot. This significantly cuts down on overall cooking time.
- Another Speedy Shortcut (Shortcut 2): For an even faster homemade chicken rice soup, use frozen cooked rice. Prepare the soup as usual, sautéing the vegetables and simmering the broth with the chicken and herbs. Once the chicken is cooked through, simply add the frozen cooked rice and heat gently until warmed through. This bypasses the rice cooking time entirely, making it ideal for last-minute meals.
For another delightful soup featuring rice, be sure to try this comforting turkey and wild rice soup. It’s incredibly versatile and works perfectly with leftover turkey or chicken.
Serving Your Delicious Chicken Rice Soup
Once your Instant Pot chicken rice soup is ready, ladle generous portions into warm soup bowls. You’ve just created a homemade classic that is sure to earn a permanent spot in your collection of favorite soup recipes.
To truly enhance the experience, don’t forget the garnishes! A sprinkle of fresh, finely chopped parsley or dill not only adds a beautiful pop of color but also a burst of fresh, herbaceous flavor. For a bright, zesty finish that lifts all the rich flavors, a squeeze of fresh lemon juice or even lime juice is highly recommended. The acidity cuts through the richness and adds a wonderful brightness.
Beyond the garnishes, consider these satisfying pairings:
- Crisp Green Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the warm, hearty soup.
- Gooey Grilled Cheese Sandwich: The ultimate comfort food duo! A warm, cheesy grilled cheese is perfect for dipping into the savory broth.
- Crusty Bread or Rolls: A slice of crusty bread or warm dinner rolls are ideal for soaking up every last drop of the delicious broth.
- Cornbread or Muffins: As mentioned earlier, homemade cornbread or savory muffins can be a wonderful accompaniment.
Storage and Freezing Tips:
This Instant Pot chicken rice soup is fantastic for meal prepping! It stores exceptionally well:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, this soup freezes beautifully. Transfer cooled soup into airtight, freezer-safe containers or heavy-duty freezer bags. It will last up to 3 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You might need to add a splash of extra broth or water when reheating, as the rice can absorb more liquid over time.
For a handy reference on safe food storage and freezing durations, check out this comprehensive chart from FoodSafety.gov.
Instant Pot Chicken Rice Soup FAQs
Here are answers to some common questions about making and enjoying this delicious chicken rice soup:
It depends on when you’re adding it. If you’re adding chicken as part of the initial pressure cooking process (as in this recipe), it goes in raw. The Instant Pot will cook it perfectly along with the rice and vegetables. Be sure to remove the skin and any extra fat from bone-in chicken to prevent the soup from becoming greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly and evenly. Smaller chicken thighs can typically go in whole. If you are adding chicken to an already finished soup (for example, using a rotisserie chicken for a quick stovetop version), then yes, the chicken should be pre-cooked and shredded before adding to simply heat through.
Absolutely! Chicken rice soup is an excellent candidate for making ahead. You can prepare it completely and store it in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well for up to 3 months. When storing, always remember to label and date your containers so you know when it was made.
The classic mirepoix of onion, carrot, and celery forms the standard, delicious base for this soup. However, you can certainly get creative and add more vegetables to enhance flavor and nutrition! Consider adding green peas, which can be stirred in at the very end to just warm through. Chopped green beans, corn kernels, or even a little finely chopped fennel (for a subtle licorice-like flavor) would be wonderful additions. You can also wilt in some fresh spinach or kale during the last few minutes of cooking for extra greens. Be mindful of vegetables that release a lot of water, as this might thin the soup slightly.
For best results, long-grain white rice (like Jasmine) or long-grain brown rice is recommended because they cook up fluffy and maintain good texture. Other types of rice, like arborio or short-grain rice, tend to release more starch and can make the soup very thick or gummy. If you want to use wild rice, it typically requires a longer cooking time than white rice, so you might need to adjust the pressure cooking time or cook the wild rice separately before adding it. Always ensure your chosen rice cooks evenly within the soup’s timeframe or consider pre-cooking it.
Yes, this Instant Pot Chicken Rice Soup recipe is naturally gluten-free, provided you use gluten-free chicken broth. Always double-check the label on your store-bought chicken broth, as some brands may contain gluten-containing ingredients. All other ingredients listed (chicken, vegetables, rice, olive oil, herbs, salt, pepper) are naturally gluten-free.
If you prefer a thicker soup, you can mash some of the rice and vegetables against the side of the pot with the back of a spoon, or remove about a cup of soup, blend it, and stir it back in. Alternatively, for a slightly thicker, creamy texture, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer on the sauté function until thickened to your liking. If the soup is too thick, simply add more chicken broth or water until it reaches your desired consistency.
More Easy Instant Pot Soup Recipes
Don’t let your Instant Pot gather dust! This versatile kitchen appliance is perfect for creating a wide variety of delicious and healthy soups with minimal effort. Keep that pressure cooker out and let’s make some more comforting meals. All of these recipes are incredibly easy to make, packed with flavor, and freeze well for convenient future meals. They are perfect for cooler weather or whenever you’re craving a warm and nourishing bowl. Try these fantastic Instant Pot soup recipes:
- Instant Pot Navy Bean Soup with Ham: A hearty and smoky soup, perfect for a cozy dinner.
- Creamy Curry Cauliflower Soup: A surprisingly rich and flavorful vegetarian option, with a subtle exotic spice.
- Instant Pot Vegetable Lentil Soup: A wholesome and filling plant-based soup, loaded with nutrients.
Each of these recipes leverages the speed and efficiency of the Instant Pot to bring you wholesome meals that taste like they simmered for hours.
- Beef Barley Vegetable Soup
- Instant Pot Lentil Soup Recipe
- Instant Pot Navy Bean Soup Recipe (with ham)
- Easy Instant Pot Chicken Broth
⭐️Did You Make This Recipe?
We absolutely love hearing from you! If you tried this wonderful Instant Pot chicken rice soup recipe, please take a moment to leave a comment below and let us know how it turned out. Your feedback is invaluable to us and helps other readers. If you truly loved it and found it to be a delicious addition to your meal rotation, we would be incredibly grateful if you could give it a 5-star rating! Your ratings and reviews are greatly appreciated and make a big difference.
📖 Recipe
Easy Instant Pot Chicken Rice Soup
Sally Cameron
Pin Recipe
Equipment
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6 quart Instant Pot or electric pressure cooker or stove top pressure cooker
Ingredients
Chicken Soup
- 1 tablespoon olive oil
- 2 medium carrots peeled and chopped small
- 1 small onion chopped small
- 2 large ribs celery chopped small
- 2 garlic cloves chopped fine
- ⅓ cup uncooked white rice long grain, Jasmine
- 6 cups chicken broth preferably homemade
- 1 pound bone-in chicken breast skin removed, cut in half.
- 3 fresh thyme springs or ½ teaspoon dried
- 1 bay leaf
- ½ teaspoon sea salt or more to taste
- ¼ teaspoon ground black pepper
Optional Garnishes
- chopped fresh parsley or dill
- Lemon wedges optional
Instructions
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Turn the Instant Pot on to the saute function. Set the timer for 5 minutes. When it’s hot, add the oil, then the carrots, onions and celery. Saute, stirring occasionally so it does not stick on the bottom. At the end of the saute cycle, add the garlic and stir.
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Add the rice, broth, chicken breast, thyme, bay leaf and salt to the pot. Lock lid on and bring to high pressure. Set timer for 10 minutes.
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When the timer beeps, hit cancel and allow pot to do a natural release cycle for 15 minutes. Next, quick release the rest of the pressure by turning the valve to open (left). When all pressure is gone and the pressure guage drops, unlock the lid tilting away from you (careful of the hot steam) and remove the chicken breast.
Shred the chicken with two forks on a plate or cutting board and add back to the pot. Discard the bones. Taste and adjust salt and pepper. Serve in warmed bowls and garnish with parsley or dill and lemon wedges if desired.
Notes
Stovetop Instructions
To make this on a stove top the directions are almost the same, it just takes a little longer.
- Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
- Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
- For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
- One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.