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Instant Pot Chicken & Rice Soup

  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

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


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

Instructions

  1. Add chicken thighs to the bottom of the instant pot.
  2. Add all other ingredients.
  3. Cover and turn to sealing.
  4. Cook 10 minutes, then do a quick release.
  5. Remove chicken thighs, shred chicken, discarding bones and skin.
  6. Place shredded chicken back into the soup.
  7. Season with additional salt and pepper if needed.