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    Home ยป Recipes ยป Soups & Stews ยป Instant Pot Chicken and Rice Soup

    Instant Pot Chicken and Rice Soup

    Published: Nov 7, 2019 ยท Modified: Dec 1, 2021 by Monica Stevens Le ยท 45 Comments

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    a bowl of chicken and rice soup with a gold spoon inside
    chicken and rice soup in a white speckled bowl with a gold spoon inside
    Instant Pot chicken and rice soup in a bowl and inside the Instant Pot

    This Instant Pot chicken and rice soup and is full of so much flavor, can be prepped and made in under 30 minutes and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It's gluten free, dairy free, and nut free.

    two bowls of Instant Pot chicken and rice with gold spoons inside

    Why is Instant Pot chicken and rice soup so good?

    • It's a 30 minute meal. You can prep it and have it cooked all in under 30 minutes!
    • The texture is spot on. It's creamy, thick, and almost like a porridge. So warm and comforting.
    • It lasts all week in the refrigerator... a perfect addition to meal prep.
    • It's extremely nourishing and filling due to the rice inside.
    • You can get creative with veggie add-ins if you'd like. Feel free to add: celery, kale or spinach (at the end), etc.

    I particularly love how it's an all inclusive meal. I sometimes feel like soup just isn't enough, and I'll end up eating some rice on the side or topping it off with extra protein.

    With this chicken and rice soup though, you will not feel that way at all.

    chicken and rice soup in bowls with gold spoons and fresh lemon and parsley

    What other soups can I make that are perfect for easy, weeknight meals?

    Soup season is seriously the best. I've had my butternut squash soup on repeat at our house lately.

    It's made with fresh, roasted butternut squash, nourishing broth, and all of my favorite fall spices. The marriage is seriously delightful, y'all.

    Have you had a chance to try my roasted cauliflower soup yet, by the way?

    I updated the rest and have improved it ten fold by incorporating the best fresh herbs and blending the soup with fresh lemon juice and nutmeg after it's done cooking.

    They are both delicious, but if you are looking for something heartier and more filling, I would try out this Instant Pot chicken and rice soup instead.

    chicken and rice soup inside Instant Pot being served with a ladle

    How to make Instant Pot chicken and rice soup

    Press the "sauté" setting on your Instant Pot and let it heat up for 2 minutes. Add oil and let it heat for another minute. Meanwhile, season the chicken with salt and pepper.

    Add onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring occasionally. Add minced garlic and sauté for another minute. Add chicken and sauté for 2 minutes. When the chicken starts to turn white, add bay leaf, thyme sprigs, and spices. Cook until chicken is almost cooked. Press "cancel/off" button.

    Add rice and stir well. Add liquids and stir. Close lid, set valve to "sealing" position. Press "manual" or "pressure cook" button and make sure it is set to "high pressure." Set timer to 4 minutes.

    When the timer is done, let pressure release naturally for 10 minutes. Switch the valve to "venting" position to release the remaining pressure and steam.

    Open the lid carefully and give everything a nice stir. Add fresh lemon juice and taste for additional salt and pepper. The soup will need both. Serve with chopped parsley.

    Instant Pot chicken and rice soup in a white bowl with a gold spoon

    Variations of this soup

    • Feel free to top it off or mix in your favorite fresh herbs. Other ideas are: rosemary, thyme, extra parsley, etc.
    • 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
    • Cook with cauliflower rice instead of white rice!
    • You can use chicken breasts instead of thighs.

    Use rotisserie chicken instead to make this soup even faster!

    If you aren't into buying raw chicken or simply have access to Rotisserie chicken in your refrigerator already, feel free to use that instead.

    You will add it in with the fresh herbs and immediately add your liquids before closing the lid to cook it.

    I prefer chicken chunks in this dish, but if you use Rotisserie chicken, it will be more of a shredded consistency.

    chicken and rice soup with fresh parsley on top and a gold spoon inside the bowl

    More Instant Pot soup recipes like this:

    Roasted Butternut Squash Soup

    Instant Pot Chicken Tortilla-less Soup

    Paleo and Whole30 Chili

    Creamy, Roasted Cauliflower Soup

    Instant Pot Seafood Gumbo

    Creamy Loaded Potato Soup

    chicken and rice soup with fresh parsley on top and a gold spoon inside the bowl

    Instant Pot Chicken and Rice Soup

    This Instant Pot chicken and rice soup and is full of so much flavor, can be prepped and made in under 30 minutes and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It's gluten free, dairy free, and nut free.
    4.82 from 65 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 6
    Course: Main Course
    Cuisine: American
    Keyword: chicken and rice soup, comfort food soup, soup with rice
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 462kcal
    Author: Monica Stevens Le

    Ingredients

    • 2 tablespoons avocado oil or ghee
    • 1/2 small yellow onion diced
    • 1 shallot diced
    • 4 carrots peeled and diced
    • 6 garlic cloves minced
    • 1 1/2 pounds chicken thighs boneless & skinless
    • 1/2 teaspoon kosher salt
    • 1 bay leaf
    • 4-5 fresh thyme sprigs
    • 3/4 teaspoon Italian seasoning or dried thyme
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried rosemary
    • 1 cup long grain white rice
    • 5 cups low sodium chicken broth
    • 1 1/2 cups filtered water
    • 1/2 lemon juiced
    • salt to taste
    • black pepper to taste

    Instructions

    • Press the "sauté" setting on your Instant Pot and let it heat up for 2 minutes. Add oil and let it heat for another minute. Meanwhile, cut the chicken into 1 1/2 - 2" chunks and season with salt and pepper.
    • Add onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring occasionally. Add minced garlic and sauté for another minute. Add chicken and sauté for 2 minutes. When the chicken starts to turn white, add bay leaf, thyme sprigs, and spices. Cook until chicken is almost cooked. Press "cancel/off" button.
    • Add rice and stir well. Add liquids and stir. Close lid, set valve to "sealing" position. Press "manual" or "pressure cook" button and make sure it is set to "high pressure." Set timer to 4 minutes.
    • When the timer is done, let pressure release naturally for 10 minutes. Switch the valve to "venting" position to release the remaining pressure and steam.
    • Open the lid carefully and give everything a nice stir. Add fresh lemon juice and taste for additional salt and pepper. The soup will need both. Serve with 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.
    • You can use chicken breasts instead of thighs.

    Nutrition

    Calories: 462kcal | Carbohydrates: 34g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 374mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Calcium: 48mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Paula says

      December 26, 2022 at 7:00 pm

      Have made this twice now, once with sauted chicken cubes and then with cooked diced chicken at a lesser time of pressure cooking. Each turned out awesome! Our son liked it so much when he was here that he had me email him the recipe! I like that I can also 'play' around with, such as adding cubed yams.5 stars

      Reply
    2. Ted Weldon says

      October 15, 2022 at 4:35 pm

      Made this today and used brown rice, 6 1/2 cups homemade chicken stock, diced slightly frozen chicken breasts (easier to dive when partially frozen), and added celery. Just threw everything in the pot without sautรฉing and pressure cooked 15 min with 5 min natural release. Turned out great5 stars

      Reply
    3. Kristen says

      October 11, 2022 at 8:08 pm

      I canโ€™t have rice. How would you suggest cooking it if you used cauliflower rice instead?

      Reply
    4. Zoolander says

      May 10, 2022 at 4:03 am

      This was delicious. We added celery and mushrooms too. I think we'll try a little less rice next time. This will be my go to chicken soup recipe.5 stars

      Reply
      • Monica Stevens Le says

        May 12, 2022 at 9:13 am

        Yes, the amount of rice I included makes it thick like a porridge. YAY!

        Reply
    5. Tim Johnson says

      December 12, 2021 at 6:42 pm

      Well itโ€™s more of a casserole or pour-age , but tasty.3 stars

      Reply
    6. Amanda says

      November 17, 2021 at 7:34 am

      Can the water be left out if I want a thicker soup?

      Reply
      • Monica Stevens Le says

        November 18, 2021 at 12:12 pm

        You can try, but it turns out very thick like a porridge this way already!

        Reply
    7. Tara says

      October 24, 2021 at 1:05 pm

      This was delicious and so easy! Thanks for a great recipe that I will be sure to make again and again.5 stars

      Reply
    8. Bianca says

      September 17, 2021 at 5:50 pm

      Absolutely delicious! I added just a little bit of sage and WOW!!! I did run into the issue of it being too soupy at first- I let it sit for about 30 min and it was the correct consistency. Absolutely delicious!5 stars

      Reply
    9. Ken says

      August 11, 2021 at 11:01 am

      Can the recipe be cut in half?

      Reply
      • Monica Stevens Le says

        August 12, 2021 at 12:50 pm

        Hi, yes most likely!

        Reply
    10. Ana says

      July 14, 2021 at 5:41 pm

      I followed the recipe almost exact except I used about 1 tsp of fresh rosemary instead of dried and added 1 tsp of lemon balm from my garden. I also used homemade bone broth. I Squeezed the remaining lemon half in after it was done cooking and added plenty of salt and pepper. Thank you for the amazing recipe! Loved this soup. It was thick and creamy and porridgey and delicious5 stars

      Reply
      • Monica Stevens Le says

        July 14, 2021 at 8:43 pm

        Heck yeah, this makes me so happy. It's my favorite soup!

        Reply
    11. Emily says

      January 24, 2021 at 2:20 pm

      Came out perfectly as described (thickly, creamy and porridge-y). Iโ€™m Filipino so it totally reminds me of a traditional family dish (arroz caldo). So good! This is the first time Iโ€™ve ever used an instant pot and it still came out just as described - yay! Kid approved so Iโ€™ll be making this on the reg ๐Ÿ™‚

      Reply
      • Monica Stevens Le says

        January 24, 2021 at 8:56 pm

        YAYYYY that makes me so happy. I don't know why another person's was liquid-y... it's always super thick and porridge-like for me, too. SO happy you enjoyed it ๐Ÿ™‚

        Reply
    12. Madi says

      January 18, 2021 at 6:22 pm

      I followed the instructions to a tee and mine came out with wayyy more broth and not creamy at all even after draining broth. I did 5 cups of chicken broth & 1.5 cups of water exactly. Tastes okay though. Just a little disappointed.

      Reply
      • Monica Stevens Le says

        January 18, 2021 at 8:55 pm

        This is so strange, and I'm really sorry this happened... I haven't received this kind of feedback before. I am trying to figure out the why. You added 1 cup of long grain white rice? And the Instant Pot properly came to pressure and the chicken was cooked through, etc.?

        Reply
        • Margaret says

          February 02, 2021 at 8:12 am

          mine came out the same. very brothy5 stars

          Reply
          • Lisa says

            August 05, 2021 at 6:49 pm

            Mine came out too brothy and soupy the first time I made it, but I realized I was using a 1 cup measurement with a rice cup, not a standard 1 cup. I made it again using the regular 1 cup like you would use for flour and it was perfection! Creamy, porridge like, hearty and delicious!
            Learn from my mistake and you won't regret it!5 stars

            Reply
            • Monica Stevens Le says

              August 06, 2021 at 12:40 pm

              Oh my gosh this is genius. I never thought of this.

    13. Regina says

      January 17, 2021 at 12:54 pm

      Sooo delicious and warming! Great soup for anytime, but especially when someone is sick!5 stars

      Reply
      • Monica Stevens Le says

        January 17, 2021 at 1:41 pm

        It's my favorite when we're under the weather, too! ๐Ÿ™‚

        Reply
        • Alicia says

          January 03, 2022 at 5:47 pm

          I used my 10 quart instant pot and doubled the recipe. It turned out amazing!! So much easier than I thought it would be. Nice and creamy and not brothy at all which was perfect. I did 7 minutes at high pressure and natural release 15 minutes and it worked great too! Love love this recipe, will absolutely make again.5 stars

          Reply
    14. Britt says

      January 05, 2021 at 11:20 am

      If I need to double the recipe, will that double the cook time at the end? Instead of 4 minutes, it would be 8 minutes?

      Reply
      • Monica Stevens Le says

        January 05, 2021 at 11:25 am

        Mmmm, good question... will it all fit in your Instant Pot??? Do you have a huge one? I wouldn't double the time... maybe add 2 minutes.

        Reply
    15. Blair says

      December 20, 2020 at 8:42 am

      Can this recipe be frozen after cooking or should the rice be omitted and cooked separately like in the stuffed pepper soup recipe?

      Thanks!

      Reply
      • Monica Stevens Le says

        December 21, 2020 at 10:33 pm

        I'd probably omit the rice, yes exactly.

        Reply
    16. Jen K says

      December 14, 2020 at 1:59 pm

      This soup is so delicious! This is our third time making it in the last month- perfectly cozy and thick!5 stars

      Reply
      • Monica Stevens Le says

        December 14, 2020 at 2:41 pm

        You've gotta try the chicken and cauliflower gnocchi soup next! ๐Ÿ™‚

        Reply
    17. Courtney says

      November 25, 2020 at 11:58 am

      Can I sub brown rice for white? I have brown basmati

      Reply
      • Monica Stevens Le says

        November 25, 2020 at 12:52 pm

        Yes, but the cook time will be a bit different. You'll need more liquid and a longer cooking time for brown rice... can you do some googling so it is cooked properly? I want it to turn out perfectly for you!

        Reply
    18. Kristen Chamberlain says

      September 17, 2020 at 10:57 am

      Is it 693 calories per serving or for the entire amount?

      Reply
      • Monica Stevens Le says

        September 17, 2020 at 11:23 am

        Sorry about that, my serving sizes are definitely way off. It's more like 6 servings-- so about 460 calories per serving.

        Reply
    19. Melissa Dreifuss says

      April 29, 2020 at 8:41 am

      This soup is so nourishing delicious. A family favorite!5 stars

      Reply
    20. Heather says

      February 10, 2020 at 6:34 pm

      this is so good! i really like thats its more thick like porridge. very comforting and i love the lemon. i used herbs de provenceand some extra dried lavender . its the secret ingredients i add when I make chicken soup.5 stars

      Reply
      • Monica Stevens Le says

        February 11, 2020 at 9:21 pm

        Oh my gosh, lavender- that's genius. I need to try this!!!!

        Reply
    21. Alex says

      December 19, 2019 at 12:03 am

      THIS SOUP IS ๐Ÿคค. I make this at least once a week because it is so easy, SO delicious and makes a big batch to last a couple of days. Itโ€™s lemony and rich and delicious and is even good cold.5 stars

      Reply
      • Monica Stevens Le says

        December 19, 2019 at 1:29 pm

        IT'S SO GOOD COLD RIGHT?!

        Reply
    22. Andreea says

      December 04, 2019 at 6:45 pm

      Delicious! Already made it twice since you posted.also I donโ€™t have an IP so I made it on stove right after your instructions. Perfect for week nights and for these cold chicago winter.5 stars

      Reply
    23. Abbey says

      November 20, 2019 at 10:59 am

      So comforting and warming!5 stars

      Reply
    24. Kassandra R says

      November 12, 2019 at 9:41 pm

      So delicious and perfect for the cold weather!!!

      Reply
    25. Chocoviv says

      November 12, 2019 at 1:03 pm

      This looks so good.5 stars

      Reply
      • Monica Stevens Le says

        November 12, 2019 at 3:35 pm

        Thank you so much!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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