Name: Instant Pot Chicken Soup with Rice
Prep time: 10 min
Cook time: 10 min
Ingredients: 2.5 pounda bone-in chicken thighs (may substitute boneless); 8 cups chicken broth (✅ ); 2 cups carrots, sliced; 1 cup celery, sliced; 1 medium onion, diced; 1 cup cooked rice; 3 cloves garlic; 2 large bay leaves; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dried thyme (✅ ); green onions, optional

Instant pot chicken soup with rice is a hearty meal in a bowl. This delicious soup is packed with chicken, rice, and carrots and is made in under 20 minutes. It’s a gluten-free soup that packs well in a thermos for lunchboxes or for work.

Once you cook soup in your Instant Pot, there is no going back to stovetop soup recipes. Between this recipe, my Instant Pot Loaded Potato Soup and Instant Pot Chicken Tortilla Soup, Instant Pot soup is being a weekly meal in my house.


Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot  & How To Use An Instant Pot

HOW TO MAKE

Add chicken thighs to the bottom of the Instant Pot.
Add all other ingredients.
Cover and turn to “SEALING”.
Cook 10 minutes, then do a “QUICK” release.
Remove chicken thighs, shred chicken, discarding bones and skin.
Place shredded chicken back into the soup.
Season with additional salt and pepper if needed.

Add chicken thighs to the bottom of the instant pot.

CHICKEN BREASTS VERSUS CHICKEN THIGHS

You can swap the chicken thighs for chicken breasts if preferred. I choose to use chicken thighs because they are more tender and juicer – along with the fact I can find them on sale often so my freezer is always stocked with chicken thighs.

Plus, my kids prefer dark meat so chicken thighs are the popular choice in my house.

Add all other ingredients.

INGREDIENTS

8 cups chicken broth
2 cups carrots, sliced
1 cup celery, sliced
1 medium onion, diced
1 cup cooked rice
3 cloves garlic or 1 tsp garlic powder
2 bay leaves (discard before serving)
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme

WHAT RICE DO YOU USE?

You can use leftover rice, rice packets, or you could also try fast cooking minute rice.

Instant Pot Chicken & Rice Soup showing an instant pot filled with soup on a granite countertop.

Cover and turn to “SEALING”. Cook minutes, then do a “QUICK” release.

Once the pressure has been released, remove the chicken thighs. Shred the chicken. Discard the bones and skin.

CAN I USE BONELESS CHICKEN THIGHS?

Absolutely! All chicken thighs start by having the bone, but during the process, the bones can be removed to sell as “boneless” in the store.

I will use bone-in or boneless depending on what I have in my freezer or what is on sale at the grocery store.

Instant Pot Chicken & Rice Soup showing shredded chicken being added to an instant pot.

Place shredded chicken back into the soup. Stir until combined.

More Chicken Recipes

Instant Pot Chicken & Rice Soup showing soup in a white bowl on a granite countertop.

Season with additional salt and pepper if needed.

Top with slices of green onion & enjoy!

I have recently been using soup bowls for my family on Instant Pot soup nights & we are huge fans. These serving bowls hold the right amount of soup. Plus, crunchy crackers or a crispy grilled cheese fit perfectly next to the soup.

PRO TIP: Remember to discard the bay leaves before serving.

MORE INSTANT POT RECIPES:

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

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Instant Pot Chicken Soup with Rice

Instant pot chicken soup with rice is a hearty meal in a bowl. This delicious soup is packed with chicken, rice, and carrots and is made in under 20 minutes. It's a gluten-free soup that packs well in a thermos for lunchboxes or for work.

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5 from 1 vote

Prep Time 10 mins

Cook Time 10 mins

Servings 8

Ingredients

2.5 pounda bone-in chicken thighs may substitute boneless
8 cups chicken broth ✅
2 cups carrots, sliced
1 cup celery, sliced
1 medium onion, diced
1 cup cooked rice
3 cloves garlic
2 large bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme ✅
green onions, optional

Instructions

Add the ingredients to the instant pot. Add chicken thighs to the bottom of the instant pot. Add all other ingredients. Cover and turn to sealing.
⭐️Cook. Cook 10 minutes, then do a quick release.
⭐️ Shred the chicken. Remove chicken thighs, shred chicken, discarding bones and skin. Place shredded chicken back into the soup. Season with additional salt and pepper if needed.
Serve. Serve topped with green onions if desired.

Notes

CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

Nutrition

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Instant Pot Chicken Soup With Rice

Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot & How To Use An Instant Pot