Instant Pot Chicken and Rice Soup


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Instant Pot Chicken and Rice Soup
Prep Time 10 min
Cook Time 25 min
Total Time 35 min
Servings 4 servings
Difficulty Easy
Cuisine American Comfort

Welcome to your new favorite go-to recipe for comfort in a bowl! This Instant Pot Chicken and Rice Soup isn’t just a meal; it’s a hug on a chilly day, a soothing balm when you’re feeling under the weather, or simply a delicious, healthy weeknight staple. Imagine tender chicken, wholesome brown rice, and vibrant vegetables all swimming in a savory broth, brightened by a whisper of lemon and a warming blend of spices like ginger and turmeric. It’s the kind of “feel good” food that nourishes your body and soul, made effortlessly in your Instant Pot.

What is Instant Pot Chicken and Rice Soup?

Instant Pot Chicken and Rice Soup is a hearty, flavorful, and incredibly easy-to-make dish that leverages the magic of pressure cooking to deliver deep, slow-simmered flavors in a fraction of the time. This particular rendition emphasizes a light yet complex spice profile, featuring garlic, basil, thyme, ginger, and turmeric, which not only adds warmth but also a beautiful golden hue. The final touch of fresh lemon juice cuts through the richness, leaving you with a bright, satisfying taste. It’s a wholesome, complete meal that’s perfect for meal prep or a comforting family dinner.

Key Ingredients

Crafting this comforting soup requires a balance of fresh vegetables, lean protein, wholesome grains, and aromatic spices:

  • Olive Oil: The foundation for sautéing your aromatics.
  • Aromatics: Diced yellow or sweet onion and crisp celery build a flavorful base.
  • Carrots: Sliced into thin rounds, they add natural sweetness and vibrant color.
  • Chicken Breast: Boneless, skinless chicken breast provides lean protein that becomes incredibly tender under pressure.
  • Warming Spice Mix: A blend of garlic powder, dried basil, dried thyme, ground ginger, and turmeric infuses the soup with depth and comforting warmth.
  • Bay Leaf: For an extra layer of classic savory flavor.
  • Chicken Broth: The liquid base, providing rich flavor. Better Than Bouillon concentrate mixed with water is a fantastic alternative for intense flavor.
  • Brown Rice: Long-grain brown rice offers a wonderful texture and hearty substance. (A note for white rice users is below!)
  • Freshly Squeezed Lemon Juice: A crucial finishing touch that brightens all the flavors.
  • Salt and Pepper: To season to perfection, adjusted at the end.
  • Optional Garnish: Fresh chopped parsley for a pop of color and herbaceous freshness.

How to Make Instant Pot Chicken and Rice Soup

Making this incredible soup in your Instant Pot is a straightforward process:

  1. Begin by activating the Sauté function on your Instant Pot. Add the olive oil and allow it to heat up, then toss in the diced onion and celery. Sauté for about 3-5 minutes until they become softened and fragrant.
  2. Turn off the Sauté function. Pour in a small splash of chicken broth and use a flat-bottomed turner to gently scrape up any browned bits stuck to the bottom of the inner pot. This crucial step helps prevent a “burn” warning.
  3. Layer the sliced carrots evenly at the bottom of the pot. Carefully place the chicken breasts on top of the carrots.
  4. Generously sprinkle the garlic powder, dried basil, dried thyme, ground ginger, and turmeric over the chicken. Drop in the bay leaf.
  5. Pour in the remaining chicken broth. Add the rinsed brown rice, ensuring it is fully submerged in the liquid. Resist the urge to stir!
  6. Secure the Instant Pot lid and set the vent to the Sealing position. Select the Manual or Pressure Cook (High) setting and set the cook time for 18 minutes.
  7. Once the cooking cycle is complete, allow for a 5-minute Natural Pressure Release (NPR). After 5 minutes, carefully perform a controlled Quick Release (QR) of any remaining pressure. (A controlled QR involves opening the vent in short bursts to manage steam and prevent splattering, especially with liquid-heavy or starchy recipes.)
  8. When the pressure has fully dissipated, open the lid. Remove and discard the bay leaf. Transfer the cooked chicken breasts to a plate.
  9. Stir the freshly squeezed lemon juice into the soup. Season the soup with salt and freshly ground pepper to taste.
  10. Using two forks, shred the chicken breasts into bite-sized pieces. Return the shredded chicken to the pot and stir to combine it with the soup.
  11. Serve your warming Instant Pot Chicken and Rice Soup immediately, with a sprinkle of fresh parsley if desired.

What to Serve With Instant Pot Chicken and Rice Soup

This soup is a wonderfully complete meal on its own, packed with protein, grains, and vegetables. However, if you’re looking to round out your spread, here are a few simple suggestions:

  • Crusty Bread: A warm, crusty baguette or a slice of sourdough is perfect for soaking up every last drop of that flavorful broth.
  • Simple Green Salad: A light, fresh green salad with a vinaigrette dressing offers a refreshing contrast to the hearty soup.
  • Cornbread: For a touch of Southern comfort, a warm slice of cornbread pairs wonderfully.

Storage & Reheating Instant Pot Chicken and Rice Soup

This soup is fantastic for making ahead and enjoying throughout the week!

  • To Refrigerate: Allow the soup to cool completely before transferring it to airtight storage containers. For faster cooling, divide it into smaller, shallow containers. It will keep well in the refrigerator for up to 4 days.
  • To Freeze: Transfer cooled soup to freezer-safe containers, leaving about half an inch of headspace to account for expansion during freezing. Freeze for up to 3 months.
  • To Thaw: For best results, thaw frozen soup in the refrigerator overnight. You can also use the defrost setting on your microwave.
  • To Reheat: Reheat individual portions on the stovetop over medium heat, stirring occasionally, adding a splash of extra broth if the soup has thickened too much. Ensure it reaches an internal temperature of 165°F for food safety. You can also reheat it in the microwave, stirring halfway through for even heating.

Recipe Tips for Success!

  • Season After Cooking: The saltiness of broths can vary significantly. Always taste and adjust salt and pepper at the very end of cooking to ensure the perfect seasoning.
  • Don’t Skip Fresh Lemon: While bottled lemon juice is convenient, freshly squeezed lemon juice offers a brighter, more vibrant flavor that truly elevates this soup.
  • Remove the Bay Leaf: This aromatic hero does its job during cooking; remember to remove it before serving as it’s not meant to be eaten.
  • Embrace the NPR: The 5-minute Natural Pressure Release is important! It allows the pressure to drop gradually, resulting in more tender chicken and better-textured rice, while also giving the flavors more time to meld beautifully.
  • White Rice Option: If you prefer using long-grain white rice (like jasmine or basmati), you can! Use the same amount but reduce the pressure cook time to 10 minutes, keeping the 5-minute Natural Pressure Release.

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Instant Pot Chicken and Rice Soup

Recipe

Instant Pot Chicken and Rice Soup

American Comfort • Difficulty: Easy

4.3/5
Prep Time 10 min
Cook Time 25 min
Total Time 35 min
Servings 4 servings

Ingredients for 4 servings servings

Instructions

  1. 1

    Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the diced onion and celery. Sauté until softened and fragrant, about 3-5 minutes.

  2. 2

    Turn off the Sauté function. Pour in a small amount of broth and use a flat-bottomed turner to scrape up any bits of food stuck to the bottom of the liner. This step helps prevent a burn warning.

  3. 3

    Add the carrots in an even layer at the bottom of the pot. Place the chicken breasts on top of the carrots.

  4. 4

    Evenly sprinkle the garlic powder, dried basil, dried thyme, ground ginger, and turmeric onto the chicken. Drop in the bay leaf.

  5. 5

    Pour in the remaining broth. Add the rinsed brown rice and gently push it into the broth until it is fully submerged. Do not stir the ingredients.

  6. 6

    Secure the lid on the Instant Pot and set the vent to the Sealing position. Select the Manual or Pressure Cook (High) setting and set the cook time for 18 minutes.

  7. 7

    Once cooking is complete, allow for a 5-minute Natural Pressure Release (NPR). After 5 minutes, carefully perform a controlled Quick Release (QR) of any remaining pressure. (A controlled QR means opening the vent in short bursts to prevent splatter, especially with liquid-heavy recipes.)

  8. 8

    Once the pressure is fully released, open the lid. Remove and discard the bay leaf. Carefully transfer the cooked chicken breasts to a plate.

  9. 9

    Stir the freshly squeezed lemon juice into the soup. Season with salt and pepper to taste.

  10. 10

    Using two forks, shred the chicken breasts into bite-sized pieces. Return the shredded chicken to the soup and stir to combine.

  11. 11

    Serve immediately, garnished with fresh parsley if desired.

Chef's Notes & Tips

This comforting soup is excellent for meal prep! Store cooled leftovers in sealed containers in the refrigerator for up to 4 days, or freeze for up to 3 months, leaving headspace for expansion. For a quicker cook time, you can substitute long-grain white rice for brown rice; simply reduce the pressure cook time to 10 minutes while keeping the 5-minute natural release the same. If doubling the recipe, you don't need to double the broth before pressure cooking; instead, add extra warm broth to taste after the initial cook time to maintain flavor and prevent excessive pressure build-up.

Pro Tip

Always use freshly squeezed lemon juice for the brightest, most vibrant flavor in your soup.