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Instant Pot Chicken and Rice Soup

This Instant Pot Chicken and Rice Soup is a comforting and hearty dish that combines tender chicken, nutritious vegetables, and fluffy rice, all cooked to perfection in a fraction of the time. Perfect for a quick dinner or a cozy lunch, this soup is delicious, healthy, and easy to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon or spatula
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste salt
  • to taste pepper
  • 1 cup frozen peas optional
  • 1 lemon, juice of optional, for serving

Instructions
 

  • Set the Instant Pot to sauté mode. Add the olive oil and heat for about 1 minute.
  • Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 3-4 minutes, until the vegetables start to soften.
  • Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the boneless chicken breasts, chicken broth, rice, dried thyme, dried parsley, salt, and pepper to the pot. Stir well to combine.
  • Close the lid of the Instant Pot, making sure the valve is set to the sealing position. Cook on high pressure for 10 minutes.
  • After the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to release any remaining pressure.
  • Open the lid, and using two forks, shred the chicken directly in the pot. Stir in the frozen peas if using, and let the soup sit for a few minutes until heated through.
  • Taste and adjust seasoning if necessary. Serve hot, with a squeeze of lemon juice, if desired.

Notes

You can substitute the chicken breasts with chicken thighs for a richer flavor.
Feel free to add other vegetables such as corn or spinach based on your preference.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove or in the microwave.