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    You Are Here: Home → Main Course → Soups

    Instant Pot Chicken and Rice Soup

    January 14, 2023 | Updated February 25, 2023 by Ryan Leave a Comment

    18 shares
    Jump to Recipe Print Recipe
    close-up of chicken and rice soup in grey bowl
    overhead shot of Instant Pot chicken and rice soup in grey bowl

    This Instant Pot chicken and rice soup takes just 10 minutes of prep, but is a comforting soup loaded with flavor.

    overhead shot of Instant Pot chicken and rice soup in grey bowl

    When it comes to soup, there are so many options - from pumpkin carrot soup to salsa verde chicken pozole to loaded potato soup to chicken manchow soup.

    The beauty of soup is the depth of flavor you can create. And the benefit of using an Instant Pot is it tastes like something that has been cooking for hours as opposed to less than 30 minutes.

    Why This Recipe Works

    • Simple - You just set it and forget it. The beauty of the Instant Pot is throwing all of the ingredients in and let it do its work. You just have to sauté the veggies before letting the Instant pot do its work.
    • Flavorful - the chicken comes out super juicy and tender. It almost melts in your mouth. Plus you get added flavors from the herbs and lemon.
    • Freezer friendly - you can make a big batch of this soup and freeze to use later.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Soup Recipes
    • Instant Pot Chicken and Rice Soup
    overhead shot of ingredients for Instant Pot chicken and rice soup

    Ingredient Notes

    • Mirepoix - the famous combination of onion, celery and carrots which is a base for many recipes including this.
    • Rice - I'm a fan of brown as it is higher in nutrients.
    • Thyme and rosemary - brings aroma and flavor to the soup.
    • Chicken broth - the base of the soup. You want to use quality low-sodium broth.
    • Chicken thighs - I liked the added flavor and fat of thighs.
    • Lemon - adds a hint of acidity and freshness.

    Ingredient Swaps

    Like any recipe, you can mix up what you use. Some variations include:

    • While I like brown rice with this recipe, white rice can be used too.
    • I use dried herbs for ease, but fresh herbs work too. Just triple the amount as they aren't as potent.
    • Usually you go with chicken broth for soup, but stock can be substituted. Broth is made from the meaty parts of the bird and is lighter than its stock counterpart. Broth is something you sip where stock is something you cook with.
    • Chicken thighs are my go-to for soup, but chicken breasts work as well.

    Step-by-Step Photos

    Please note full ingredient list and instructions of these tacos can be found in recipe card below.

    process shots of cooking veggies in Instant Pot

    Sauté the mirepoix for 5 minutes before mixing in the rice, garlic, herbs, salt and pepper.

    process shots of adding broth and chicken to Instant Pot and cooking

    Add the broth and chicken. Close lid and turn vent to "sealing." Set Instant Pot to "manual" and time for 10 minutes. Allow it to naturally release for 10 minutes.

    Shred the chicken, add back to the soup and stir in fresh lemon juice. Taste and adjust for seasoning.

    FAQs

    Can I Make This if I Don't Have an Instant Pot?

    Yes. Just throw all the ingredients in a slow cooker and cook on high for 2 ½-3 hours or low for 5-6 hours and then shred the chicken and serve.

    Can I Use Rotisserie Chicken?

    Yes of course. Sometimes I do this myself. You'll want to add about 4 ½ cups of shredded rotisserie chicken to the soup.

    Can I Use Frozen Chicken?

    Yes. And bonus is it doesn't require extra cooking time. The Instant Pot just takes longer to come to pressure.

    How Do I Shred Chicken?

    You can try the old fashion way of using two forks or shred chicken with a hand mixer, which has actually changed my life. It is done in 30 seconds.

    How Long Will it Last?

    There is nothing wrong with having a big batch of soup to use whenever you need.

    To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days. When reheating, you might need to add more broth as the rice soaks it up.

    To store in the freezer, place in airtight container in freezer for 3 up to 3 months. When ready to eat, let that overnight in the fridge. Reheat on the stove and add more broth if needed.

    Pro Tips/Recipe Notes

    • Use pre-shredded rotisserie chicken to make the soup even quicker.
    • Replace dried herbs with fresh herbs if needed. Just triple the amount.
    • Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.
    • If the soup is too thick for your tastes, just add some extra broth.
    close-up of chicken and rice soup in grey bowl

    Other Soup Recipes

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      Beer Cheese Soup
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    If you’ve tried this Instant Pot chicken and rice soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of Instant Pot chicken and rice soup in grey bowl
    Print Recipe
    5 from 1 vote

    Instant Pot Chicken and Rice Soup

    This Instant Pot chicken and rice soup takes just 10 minutes of prep, but is a comforting soup loaded with flavor.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 288kcal
    Author: Ryan Beck

    Ingredients

    • 2 tablespoon olive oil
    • 1 medium sweet onion, diced
    • 3 carrots, peeled and diced
    • 2 stalks celery, diced
    • 1 cup uncooked brown rice
    • 4 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 5 cups low-sodium chicken broth
    • 1 ½ lbs boneless chicken thighs
    • 1 lemon, juiced

    Instructions

    • Add olive oil and set the Instant Pot to "sauté" setting. Add the onion, carrots and celery, cooking for 4-5 minutes or until the onion is translucent.
    • Add the rice, garlic, thyme, rosemary, salt and pepper, cooking for another minutes.
    • Pour in the chicken stock and add the chicken. Close lid and turn vent to "sealing." Set Instant Pot to "manual" on high pressure and set for 10 minutes. Allow it to naturally release for 10 minutes, then quick release.
    • Remove the chicken and shred with two forks before adding back to the soup. Stir in the lemon juice and taste, adjusting for seasoning if needed.

    Notes

    • Use pre-shredded rotisserie chicken to make the soup even quicker.
    • Replace dried herbs with fresh herbs if needed. Just triple the amount.
    • Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.
    • If the soup is too thick for your tastes, just add some extra broth.

    Nutrition

    Serving: 1bowl | Calories: 288kcal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 285mg | Potassium: 397mg | Fiber: 3g | Sugar: 3g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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