This Instant Pot chicken and rice soup is packed with flavor, comes together in under 30 minutes, and has a thick, creamy texture that feels like a warm, comforting porridge. It makes a great weeknight dinner, holds well for meal prep, and is gluten free, dairy free, and nut free.
Why is Instant Pot chicken and rice soup so good?
- Quick: prep and cook in about 30 minutes, making it ideal for busy evenings.
- Perfect texture: thick, creamy, and satisfying—more substantial than a broth-only soup.
- Great for meal prep: stores well in the refrigerator for several days.
- Nourishing and filling: rice and chicken make it a complete, comforting meal.
- Flexible: easily add more vegetables like celery, mushrooms, kale, or spinach (add leafy greens at the end).
This recipe is an all-in-one meal. If you sometimes find soup lacking, this one won’t leave you wanting—rice and chicken make it hearty enough on its own.
Other soups that work well for easy weeknight meals
Soup season is the best season. If you enjoy cozy bowls, try roasted butternut squash soup made with fresh roasted squash, nourishing broth, and warming fall spices for a simple, satisfying option.
Another favorite is roasted cauliflower soup, updated with fresh herbs, lemon, and a touch of nutmeg for brightness. Both are delicious, but if you want something heartier and more filling, this Instant Pot chicken and rice soup is an excellent choice.
How to make Instant Pot chicken and rice soup
Step 1 – Sauté: Press the “sauté” setting on your Instant Pot and let it warm for about 2 minutes. Add oil and heat for another minute. While it warms, cut the chicken into 1½–2″ chunks and season with salt and pepper.
Step 2 – Cook aromatics and chicken: Add diced onion, shallot, and carrots and sauté for 3–4 minutes, stirring occasionally. Add minced garlic and cook another minute. Add the chicken and sauté for 2 minutes until the surface begins to turn white. Add a bay leaf, fresh thyme sprigs, and the dried seasonings. Cook until the chicken is nearly cooked through, then press “cancel/off.”
Step 3 – Add rice and liquids: Stir in the rice, then add the chicken broth and water. Close the lid, set the valve to “sealing,” select “manual” or “pressure cook” on high pressure, and set the timer for 4 minutes.
Step 4 – Natural release: When the timer ends, allow a natural pressure release for 10 minutes, then carefully switch the valve to “venting” to release the remaining pressure and steam.
Step 5 – Finish and serve: Open the lid, stir the soup, add fresh lemon juice, and taste for salt and pepper. Serve garnished with chopped parsley.
To serve, ladle the chicken and rice soup into bowls and top with fresh parsley or your preferred herbs.
Variations of this soup
- Finish with fresh herbs like parsley, rosemary, or extra thyme for brightness.
- Swap chicken broth for bone broth for extra nutrients and deeper flavor.
- Add more broth or water if you prefer a thinner soup consistency.
- Use cauliflower rice for a lower-carb version.
- Substitute different rice varieties: basmati, jasmine, or brown rice (adjust cooking times for brown rice).
- Use boneless, skinless chicken breasts if you prefer—use a 1:1 swap for the meat.
Use rotisserie chicken to make this soup even faster
If you have cooked rotisserie chicken on hand, you can use it instead of raw chicken. Add the shredded or chopped rotisserie meat when you add the herbs, then add the liquids and proceed to sealing the Instant Pot. The texture will be slightly different—rotisserie chicken tends to break into shreds rather than chunks—but it’s a great shortcut.
Save leftovers and reheat later
Store leftovers in an airtight container in the refrigerator for up to several days.
To reheat, microwave portions for 60–90 seconds depending on size, or warm gently on the stovetop over medium heat until heated through. Add a splash of broth or water if the soup thickens while chilled.
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
Instant Pot Chicken and Rice Soup
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Ingredients
- 2 tablespoons avocado oil or ghee
- ½ small yellow onion diced
- 1 shallot diced
- 4 carrots peeled and diced
- 6 garlic cloves minced
- 1 ½ pounds chicken thighs boneless & skinless
- ½ teaspoon kosher salt
- 1 bay leaf
- 4-5 fresh thyme sprigs
- ¾ teaspoon Italian seasoning or dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- 1 cup long grain white rice
- 5 cups low sodium chicken broth
- 1 ½ cups filtered water
- ½ lemon juiced
- salt to taste
- black pepper to taste
Instructions
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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 ½ – 2″ chunks and season with salt and pepper.
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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.
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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.
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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.
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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 chicken broth for bone broth for extra nutrients and a deeper flavor.
- Add extra broth or water if you prefer a thinner soup.
- Chicken breasts can be used instead of thighs—swap 1:1.
Nutrition