Instant Pot Chicken and Rice Soup is one of those comforting, reliable meals I turn to over and over—especially on cool nights or busy days when I want something hearty without spending hours at the stove.
It’s creamy, thick, and loaded with tender chicken and rice, almost like a rich porridge that warms you from the inside out. The best part? It’s ready in about 30 minutes, thanks to the magic of the Instant Pot.
Why You’ll Love It
This is the soup that actually feels like a full meal.
It’s got everything in one pot: protein, rice for substance, and vegetables for flavor and nutrition. You don’t have to fuss with making a side dish to feel satisfied.
I love that it’s super customizable—you can keep it simple for picky eaters or toss in whatever veggies you have on hand. And for busy weeknights? The quick cook time is a total lifesaver.
Plus, it’s the kind of cozy, nourishing food that just makes you feel cared for, like you’re getting a hug in a bowl.
Ingredients Insights
Chicken:
I usually go with boneless, skinless thighs for this—they stay juicy and flavorful under pressure. But you can absolutely use breasts if that’s what you have. Even rotisserie chicken works in a pinch—just stir it in at the end for an even faster meal.
Rice:
Regular white rice gives it that comforting, almost creamy texture, but I’ve used basmati, jasmine, and even brown rice before. Just keep in mind that brown rice will need a bit more cooking time.
Broth:
I like using a good quality chicken broth, but bone broth is fantastic if you want to pack in extra nutrients.
Veggies:
Carrots, onions, and shallots form the base, but you can get creative. Celery, kale, spinach (stirred in at the end), or even mushrooms all work beautifully.
Herbs and Spices:
Thyme, bay leaf, garlic, salt, and pepper keep the flavors classic and comforting. Fresh lemon juice at the end brightens everything up in such a satisfying way.
Tips and Tricks
- Sauté First: Don’t skip the sauté step. It builds flavor from the ground up and gives the veggies a head start.
- Deglaze Well: Make sure you scrape up any browned bits from the bottom before sealing the pot to avoid the dreaded burn warning.
- Natural Release: Letting the Instant Pot release naturally for 10 minutes helps the rice finish cooking perfectly without getting mushy.
- Finish with Fresh Lemon: It might seem small, but that squeeze of lemon at the end adds a brightness that balances the rich, creamy soup.
- Adjust Thickness: If you like a thinner soup, just stir in a little extra broth or water after cooking.
Make Ahead Tips
This soup is a meal-prepper’s dream.
I’ll often make a big batch on Sunday and portion it into containers for lunches or easy dinners during the week. It holds up really well in the fridge and reheats beautifully.
If you want to save time on busy nights, you can even pre-chop all the veggies and keep them in a bag in the fridge so everything is ready to toss in when you’re ready to cook.
Serving Suggestions
Honestly, this is one of those soups that’s pretty perfect all on its own.
But I do love serving it with some warm crusty bread or a toasted baguette for dunking. A side salad with a zippy vinaigrette is a great way to add freshness and balance out the richness.
If I’m feeling extra, I’ll sprinkle a little grated parmesan on top or add a swirl of good olive oil right before serving.
And don’t forget the fresh parsley—it adds such a nice pop of color and flavor.
Storage
Refrigerator:
Leftovers keep beautifully for about 4–5 days in an airtight container.
Freezer:
While rice-based soups can get a bit softer after freezing, this one actually holds up pretty well. Just cool it completely and store in freezer-safe containers for up to 3 months.
Reheating:
Microwave single portions for 60–90 seconds, or warm gently on the stovetop with a splash of broth or water to loosen it up if it’s thickened too much in the fridge.
FAQs
Can I use frozen chicken?
I usually prefer fresh or thawed chicken so it sautés properly. If you’re in a pinch with frozen chicken, you can skip the sauté step, but you may need to add a few extra minutes to the cook time.
Can I make it dairy-free or gluten-free?
This recipe already is! There’s no dairy or gluten, making it a great option for lots of dietary needs.
What rice works best?
Plain white rice gives the classic, creamy texture, but basmati, jasmine, or even brown rice work well. Just remember brown rice needs a bit longer under pressure.
Can I add extra veggies?
Absolutely. Celery, kale, spinach (added at the end), zucchini, or mushrooms all make great additions.
Final Thought
Instant Pot Chicken and Rice Soup is one of those humble, satisfying meals that never disappoints.
It’s the kind of dinner that feels like comfort in a bowl but is easy enough for even the busiest nights. Whether you’re feeding kids, prepping lunches, or just want something to warm you up, this soup is a keeper you’ll want to make again and again.
Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup is one of those comforting, reliable meals I turn to over and over
Ingredients
- 2 tablespoons avocado oil or ghee
- ½ small yellow onion diced
- 1 shallot diced
- 4 carrots peeled and diced
- 6 garlic cloves minced
- 1 ½ pounds chicken thighs boneless & skinless
- ½ teaspoon kosher salt
- 1 bay leaf
- 4-5 fresh thyme sprigs
- ¾ teaspoon Italian seasoning or dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- 1 cup long grain white rice
- 5 cups low sodium chicken broth
- 1 ½ cups filtered water
- ½ lemon juiced
- salt to taste
- black pepper to taste
Instructions
- Turn on the sauté function on your Instant Pot and allow it to preheat for about 2 minutes. Pour in the oil and let it warm up for another minute. While that heats, cut your chicken into 1 ½ to 2-inch pieces and season generously with salt and pepper.
- Toss in the onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring now and then until they start to soften.
- Add in the minced garlic and continue cooking for another minute, just until fragrant. Stir in the chicken pieces and let them cook for a couple of minutes.
- Once the chicken begins to turn white on the outside, add the bay leaf, thyme sprigs, and your spices. Let it cook until the chicken is nearly cooked through. Cancel the sauté function.
- Stir in the rice, making sure it’s evenly mixed. Pour in the liquids and give everything a good stir to combine.
- Secure the lid, set the valve to sealing, and select the manual or pressure cook option on high pressure. Set the timer for 4 minutes.
- Once the timer goes off, allow the pressure to release naturally for 10 minutes. Then carefully switch the valve to venting to release any remaining steam.
- Open the lid with caution and give the soup a stir. Squeeze in some fresh lemon juice and adjust the seasoning with more salt and pepper to taste—it’ll likely need both. Ladle into bowls and finish with a sprinkle of chopped parsley.
Notes
- You can swap out the chicken broth for bone broth... extra nutrients are always a win.
- Add extra broth and water if you'd like it to be a thinner consistency.