This Instant Pot chicken and rice soup is our go to on busy nights when I don’t have time. Some links in this post are affiliate links that earn me a commission if you purchase through them.
It started snowing in Chicago earlier than I expected it would. Of course, I always expect that we’ll have fall weather for more than two days.
In fact, my kids have a snow day today. We shoveled thick, heavy snow this morning, and now we’re enjoying homemade hot chocolate and more of this Instant Pot chicken and rice soup.
This Instant Pot chicken and rice soup initially came together one day in a Hail Mary. I needed dinner, but I had to run kids everywhere and didn’t have time to cook anything except a couple minutes here and there.
Yes, I cook this Instant Pot soup recipe in two steps, but you can cook it in one go if you choose. My kids prefer rice and carrots less cooked, and two steps helps that.
Beyond that, if you use rotisserie or leftover chicken, this reduces the cook time even further and makes one step. In that case, pop the shredded rotisserie chicken in and cook it for just 5 minutes total.
Either way, this soup is super satisfying, and my kids devour it. If you don’t have carrots, leave them out. If you want to add celery or other veggies, add them.
In fact, the time I managed to make get photos of this soup, we happened to have no corn left, so you don’t see any corn in the soup. That’s the best part of cooking – you can flex the recipe to fit what works best for you.
In fact, this would be just as delicious with leftover turkey for those who are tired of turkey sandwiches and turkey tetrazzini.
Unlike most recipes I make, this one tends to be best the first day. Rice continue to absorb the broth, so it can become more of a rice “casserole” than a soup. I actually love the taste of it as a left over like that, but it’s definitely not the same dish!
This is a naturally gluten free soup, and it’s dairy free, too. This makes it perfect for sharing with friends at a pot luck or for a large gathering.
I make mine with homemade stock, which is SO easy to do in the Instant Pot, but feel free to use boxed stock. This isn’t the same with bouillon cubes though.
Need more Instant Pot ideas? Check the bottom of this article for my favorites.
How to Make Instant Pot Chicken and Rice Soup
This is such a simple soup. If you choose, heat the Instant Pot to saute then add a tablespoon of oil. Let it heat, then add chopped onion and garlic.
Alternatively, skip sauteing the onion and garlic and add them with the chicken and stock as the first step. They’ll still cook, but sauteing first if you have time adds more flavor to the soup.
Turn off the Instant Pot, and add the chicken and three cups chicken stock, along with the parsley. The rest you’ll add later.
Set your Instant Pot to cook for five minutes, and let it do a Natural Pressure Release (NPR) for 10 minutes. This is when I run my kids to activities!
While the chicken starts to cook, peel your carrots and slice them into coins. Set them aside, along with corn and – if using – sliced celery.
Open the lid after the NPR, and add the rice and veggies. Add the lid again and ensure you set the vent to seal (again). Cook for 4 minutes, and let the Instant Pot NPR again.
Carefully open the vent after 10 minutes, and remove the chicken and shred it – I love my claw shredders! Alternatively, you can shred the chicken with tongs while still in the Instant Pot if you choose.
Add the remaining chicken stock, as well as salt and pepper. Taste for seasoning, and serve your Instant Pot chicken and rice soup immediately.
Store any leftovers in a tightly sealed container up to three days. This is best fresh but still delicious the next day.
What would you serve with an Instant Pot chicken and rice soup?
More favorite Instant Pot Recipes:
- Potato and corn chowder
- Chicken Paprikash
- Easy meatballs and sauce for spaghetti
- French onion soup
- Sweet and smoky baked beans
- Carnitas – perfect for tacos and burrito bowls
- Mashed potatoes
- Wisconsin cheese soup (stovetop recipe also available)
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Pulled barbecue chicken
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Carrot soup
- Risotto with peas and lemon
- Cinnamon apples
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 T oil
- 6 c chicken stock, divided
- 1 lb chicken
- 2 t dried parsley
- 2 carrots
- 1 c frozen corn
- 1 rib celery
- 1 c rice
- salt and pepper, to taste
- Heat Instant Pot to saute then add a tablespoon of oil. Let it heat, then add chopped onion and garlic.
- Turn off Instant Pot, and add the chicken and three cups chicken stock, along with parsley. Set vent to seal and cook for 5 minutes, then let NPR for 10 minutes.
- Peel carrots and slice into coins. Set aside, along with corn sliced celery while chicken cooks.
- Add the rice and veggies to Instant Pot. Seal vent and cook for 4 minutes, then NPR again.
- Carefully open the vent after 10 minutes. Remove chicken and shred, then return to soup.
- Add remaining chicken stock, as well as salt and pepper. Taste for seasoning and serve immediately.
- Store any leftovers in a tightly sealed container up to three days. This is best fresh but still delicious the next day.
You can make this soup in way less time, too. Some options to save time:
- Use rotisserie chicken and start from step 4 - being sure to add onion, garlic and parsley to the stock and rice. Cook for 6 minutes.
- Skip sauteing the onion and garlic and add them raw to the broth and parsley.
- Cook rice, chicken, and veggies together in step 2 and cook for 9 minutes. My family prefers them added later, so I cook in two steps.
If you have leftovers, be aware that the rice continues to absorb broth, so the texture changes and it can become more like a rice "casserole" than soup, but it still tastes great!
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 354Total Fat: 7.7gCholesterol: 56mgSodium: 809mgCarbohydrates: 45gFiber: 3gSugar: 8.1gProtein: 25g
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