Instant Pot Chicken and Rice Soup Recipe for Quick Comfort

This Instant Pot chicken and rice soup is quick and easy, made with everyday ingredients for a comforting, nutritious meal. Tender shredded chicken, hearty vegetables, and fluffy rice simmer in a bright, savory broth — all in one pot for minimal cleanup.

When you want something cozy and satisfying, this chicken and rice soup delivers. It’s simple to prepare, versatile, and full of flavor from aromatics and herbs, finished with a splash of lemon and fresh parsley.

Why You’ll Love This Instant Pot Recipe

• Simple ingredients produce a rich, comforting soup that’s easy to make any night of the week.
• Chicken and rice are a classic pairing; a squeeze of lemon brightens the dish for a fresh finish your family will enjoy.
• The Instant Pot speeds things up and keeps cleanup to a minimum — a true one‑pot meal.

Ingredients You’ll Need

• Butter — for sautéing (olive oil can be substituted).
• Aromatic vegetables — yellow onion, garlic, carrots, and celery.
• Seasonings — dried basil, dried parsley, dried oregano, salt, and pepper.
• Chicken breasts — boneless, skinless; thighs work as well.
• Long grain white rice — jasmine or basmati; rinse before using.
• Chicken broth — low-sodium if you prefer less salt.
• Lemon juice — fresh is best for the brightest flavor.
• Fresh parsley — added at the end for color and freshness.

Tools You’ll Need

• Instant Pot (or other 6‑quart electric pressure cooker)
• Tongs
• Measuring cups and spoons

How To Make This Chicken and Rice Recipe in the Instant Pot

• Set the Instant Pot to Sauté. Add butter and diced onion; cook 2–3 minutes until softened. Add garlic, carrots, celery, salt, basil, parsley and oregano and cook another 3–5 minutes until fragrant and slightly tender.
• Stir in the chicken breasts, rinsed rice, and chicken broth. Mix to combine.

• Close the lid and set the vent to Sealing. Pressure cook on High for 10 minutes.
• When the cook time finishes, allow 5–8 minutes of natural pressure release, then carefully release any remaining pressure manually.

• Remove the chicken breasts and shred them. For very quick shredding, use a stand mixer with the paddle attachment for 5–10 seconds.
• Return the shredded chicken to the pot, stir in the lemon juice and chopped parsley, and serve hot.

Recipe Variations

• Make it creamy: stir in heavy cream and freshly grated Parmesan after shredding the chicken.
• Use boneless skinless chicken thighs instead of breasts for richer flavor.
• Add frozen peas at the end for extra color and sweetness.
• If you don’t want rice in the pot, cook rice separately and fold it into individual bowls to prevent it from getting mushy.

Tips and Notes

• Use long grain white rice (jasmine or basmati). Short-grain rice like arborio is too starchy and can fall apart. Brown rice requires a longer cooking time.
• Rinsing rice removes excess starch and helps prevent gummy texture.
• If you prefer firmer rice, cook it separately and add before serving; reduce the broth slightly if you do this.
• The soup will thicken as it sits because the rice absorbs liquid. Add extra broth when reheating if needed.
• Leftovers keep in the fridge for 4–5 days or can be frozen for up to 2 months in a freezer-safe container.
• Avoid using frozen chicken breasts in this recipe, as the rice may overcook while waiting for the chicken to reach a safe temperature.

Recipe

More Recipes You May Like

• Instant Pot Cheeseburger Soup with Bacon
• Instant Pot Yogurt (Sous Vide or Yogurt Mode)
• Instant Pot Chicken Stroganoff
• Instant Pot Shrimp Risotto
• Instant Pot Chicken and Wild Rice Soup
• Instant Pot Mac and Cheese

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