The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

Wholesome, Hearty, and Ready in 30 Minutes – The Ultimate Comfort Soup!

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

There’s nothing quite like a warm, comforting bowl of chicken and rice soup to chase away the winter blahs, soothe you when you’re feeling under the weather, or simply wrap you up like a big, cozy hug. This Instant Pot Chicken & Rice Soup is the ultimate comfort food—hearty, nourishing, and packed with tender chicken, wholesome vegetables, and perfectly cooked rice in a flavorful broth. It’s the kind of meal that warms you from the inside out, making it a go-to recipe for chilly nights, sick days, or whenever you need a little extra TLC. Plus, it’s kid-friendly and picky-eater approved, with familiar flavors that the whole family will love.

The best part? This one-pot wonder comes together in just 30 minutes thanks to the magic of the Instant Pot. No standing over the stove, no long simmering time—just quick, easy, and delicious every single time. Whether you're meal-prepping for the week, feeding a crowd, or making a batch for a friend or neighbor in need of a pick-me-up, this soup is a simple yet heartfelt way to show you care. Serve it with warm bread or a side salad, and you’ve got a meal that’s as satisfying as it is effortless!

Tip:  If you don't already own an Instant Pot Multicooker now is the time to snatch up a great deal!  Amazon's Spring Sale is happening until 3/31 and they have an Instant Pot Duo 7-in-1 Multicooker at 30% off.  This is a great price for an appliance that you will use all the time for soups, stews, rice, yogurt, chili, chicken, grains, even cheesecake!

Enjoy!

What Ingredients do I need?

Produce:

• Celery
• Carrots
• Yellow onion
• Garlic
• Fresh parsley

Pantry Staples:

• Low-sodium chicken broth (or Better Than Bouillon)
• Long-grain white rice
• Dried thyme
• Salt
• Black pepper
• Canola oil

Protein:

• Cooked chicken (shredded or diced)

Substitutions and Variations

Substitutions

• No celery? → Use extra carrots or add bell peppers for a slight sweetness.

• No yellow onion? → Swap with white onion, shallots, or leeks for a milder flavor.

• No fresh garlic? → Use ½ teaspoon garlic powder per clove as a substitute.

• No white rice? → Use brown rice (increase pressure cook time to 20 minutes) or quinoa (same cook time as white rice).

• No cooked chicken? → Use raw chicken breasts or thighs, shred after pressure cooking. (see kitchen tips below)

Variations

• Creamy Chicken & Rice Soup:  Stir in ½ cup heavy cream, half-and-half, or coconut milk after cooking for a rich, creamy texture.  Add ½ cup grated Parmesan for extra depth of flavor.

• Lemon Herb Chicken & Rice Soup:  Add juice and zest of 1 lemon after cooking for a bright, fresh twist.  Stir in extra fresh herbs like dill or basil for more flavor.

• Mexican-Inspired Chicken & Rice Soup:  Swap thyme for cumin and chili powder for a Tex-Mex kick.  Add a can of fire-roasted tomatoes and black beans before cooking.  Top with avocado, lime juice, and cilantro before serving.

• Italian-Style Chicken & Rice Soup:  Use Italian seasoning instead of thyme for a Mediterranean flavor.  Stir in chopped spinach or kale at the end for extra greens.  Sprinkle with Parmesan and red pepper flakes before serving.

• Asian-Inspired Ginger Chicken & Rice Soup:  Replace thyme with grated ginger and a splash of soy sauce for an umami boost.  Add sliced mushrooms or bok choy before pressure cooking.  Finish with sriracha and green onions for a little heat.

• Hearty Vegetable Chicken & Rice Soup:  Increase the veggies by adding zucchini, green beans, or peas.  Stir in a can of diced tomatoes for extra texture and flavor.

Kitchen Tips and Notes

• Sauté for extra flavor: Let the veggies develop a little color before adding broth—it deepens the flavor!

• Use rotisserie chicken for convenience: A great shortcut if you don’t have pre-cooked chicken on hand.

• Too thick? Just add more broth or a splash of water when reheating.

• Using raw chicken instead? Add whole raw chicken breasts or thighs before pressure cooking. Adjust cooking time to 13 minutes.  After cooking, shred and stir back in.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months (but note that the rice may absorb liquid and soften).

• Reheating Tip: Add extra broth when reheating, as the rice will soak up liquid over time.

    EQUIPMENT YOU MAY NEED    

(All Featured in Amazon's Spring Sale!!)

✔ Instant Pot (or any electric pressure cooker) – The key to quick and easy cooking.
✔ Cutting board & sharp knife – For chopping vegetables and shredding chicken.
✔ Wooden spoon or spatula – For sautéing veggies.
✔ Measuring cups & spoons – To measure broth, rice, and seasonings.
✔ Ladle – For serving the soup.
✔ Tongs (if using raw chicken) – To remove and shred chicken if cooking it in the Instant Pot.
✔ Airtight containers – For leftovers and meal prep storage.

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The Best Instant Pot Chicken & Rice Soup 

serves 8

3 tablespoon canola oil
4 stalks celery, chopped
3 large carrots, chopped
½ cup yellow onion, diced
4-5 cloves garlic, minced
12 cups low sodium chicken broth (I used Better than Bullion)
1 ½ cup long grain white rice, uncooked
3 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked chicken, shredded or diced

Set the pressure cooker to sauté and add the oil.  Allow to heat and then add the carrots, celery, and onion. Sauté 2-3 minutes to develop a little color.  Add the garlic and sauté 30 seconds more.

Turn off the sauté button, then add the chicken broth, rice, parsley, thyme, salt, and pepper.  Lock the lid in place and turn the valve to sealed.  Set to pressure cook on high for 4 minutes.

Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add the cooked chicken. Taste and season with additional salt and pepper if desired.  Serve.