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+ servings

Instant Pot Chicken and Rice Soup

Cooler weather calls for a rich, delicious, filling, comforting dinner, and this Instant Pot chicken and rice soup totally fits the bill! Juicy chicken, tender white rice, hearty vegetables, and a light seasoning, all cooked to perfection in the pressure cooker.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Keyword: healthy meal ideas, one pot meal, pressure cooker
Servings: 4
Calories: 363kcal
Author: Cheryl Malik

Equipment

  • Cutting board & sharp knife
  • Instant Pot
  • Large bowl

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • salt to taste
  • pepper to taste
  • 1 stalks celery sliced
  • 2 carrots sliced into coins
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • ¾ cup uncooked long-grain white rice
  • 5 cups chicken broth or vegetable broth

Instructions

  • Trim chicken and cut into bite-sized pieces. Season lightly with salt and pepper.
    Chopped chicken breasts on a black cutting board with a sharp knife
  • Set Instant Pot to Sauté mode. Add olive oil to Instant Pot and heat 2 minutes. After 2 minutes, add chicken pieces, working in batches as needed, and brown all pieces on every side. Be careful not to overcrowd Instant Pot.
    Browned chicken in Instant Pot
  • Transfer browned chicken to large bowl and set aside. Add celery, carrots, onion, and garlic to Instant Pot. Sauté another 2 minutes, then add rosemary and thyme and sauté 1 additional minute.
    Vegetables in Instant Pot
  • Add white rice and chicken broth to Instant Pot with vegetables. Return browned chicken pieces to pot and stir everything well.
    Broth and veggies in Instant Pot
  • Secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 13 minutes. After cook time is up, Natural Release pressure for 10 minutes, then Quick Release any remaining pressure. Taste and add additional salt and pepper as needed. Serve warm.
    Overhead photo of Instant Pot chicken and rice soup in white bowls on a dark counter

Notes

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 36g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1239mg | Potassium: 874mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5205IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 2mg | Net Carbs: 34g