Name: Instant Pot Chicken & Rice Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2.5 lbs. 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 (I used Seeds of Change Brown & Red Rice blend); 3 cloves garlic; 2 bay leaves; 1 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. dried thyme

Instant pot chicken and rice soup is a hearty meal in a bowl. This nourishing soup is packed with flavor and comes together quickly.

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Do you love a warm bowl of soup? If so, this Instant Pot Chicken and Rice Soup is for you! Living in the Midwest has definitely taught me that having a few soup recipes up my sleeve is necessary during the winter months.

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.

Instant Pot Chicken & Rice Soup is recipe is SO quick & easy. In under 20 minutes, you can have a hearty homemade soup on the dinner table. Plus, the leftovers are just as delicious the next day 🙂

Check out this video to learn how to make this nourishing Instant Pot Chicken & Rice Soup!

STEP-BY-STEP INSTANT POT GUIDE:

First, place the bowl into the base of the Instant Pot. After that, add the ingredients (it is important that there is at least a cup of liquid as an ingredient).
Next, check the lid of your Instant Pot to make sure the sealing ring is in place.
Then, secure the lid onto the base.
Turn the valve on the lid to “SEALING”.
The next step will differ for each model so check your manual! For my Instant Pot, I press “PRESSURE” but other models require you to press “MANUAL”.
Press the PLUS or MINUS signs to set the cooking time.
The Instant Pot should say “ON“. When the machine first turns on, it is building pressure. The time that it takes for this pressure to build does NOT count toward the cooking time. On my machine, I know the pressure is built when the silver pin on top is raised.
Once the pressure is built, the cooking time will start counting down.
After the cooking time is complete, release the pressure. To release the pressure, you can wait for the natural pressure release (NPR) OR release the pressure manually by turning the valve to “VENTING“.
Lastly, take off the lid once it is unlocked.

HOW TO MAKE INSTANT POT CHICKEN AND RICE SOUP:

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.

INSTANT POT CHICKEN AND RICE SOUP 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?

I use Seeds of Change Brown & Red Rice blend. I love keeping these rice packs on hand for speedy side dishes or for use in recipes. They make life so much easier.

I have been experimenting with rice as an ingredient in the instant pot, but so far, I have yet to be successful in properly cooking long-grain rice. I am working on the most delish cheesy chicken and rice recipe in the instant pot, but man, I’ve had everything go wrong. I had my first burn warning come on – twice.

The next time I tested the recipe, I made sure to not stir the rice (hence the burn warning from the rice sinking to the bottom) but the rice was still not cooked. So that recipe is on hold until I get it figured out. It will be worth the wait – I promise. 🙂

For this recipe, to save time and struggle, I went with pre-cooked rice for this soup.

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

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.

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

LOOKING FOR OTHER CHICKEN RECIPES? TRY THESE!

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:

If you enjoyed this post or made any of the recipes, make sure to leave a comment below! Then follow me on social media and tag #createkidsclub. I love seeing what you come up with!