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When the weather cools down, there’s nothing more comforting than a bowl of homemade soup. This Instant Pot Chicken and Rice Soup has become a staple in my kitchen, blending my German roots and American experiences into one hearty dish. As a child near Germany’s Black Forest, I remember my grandmother simmering broths with fresh herbs and vegetables from her garden. Later, after moving to the U.S., I discovered the convenience of the Instant Pot, making it possible to recreate those soulful flavors in a fraction of the time. Today, I’ll share with you not only the recipe but also the little story behind it.
This article will guide you through every step of making Instant Pot Chicken and Rice Soup, answer your top questions, and help you serve up a meal that warms both body and spirit.
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Instant Pot Chicken and Rice Soup: Irresistibly Easy
- Total Time: 37 minutes
- Yield: 7 Cups 1x
Description
This Instant Pot Chicken and Rice Soup is hearty, easy to make, and full of rich flavors from chicken, brown rice, and fresh vegetables.
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion, chopped
- 1 large carrot, thin half-circles
- 1 large stalk celery, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ¾ teaspoon crushed dried rosemary
- 5 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- ¾ cup brown rice, uncooked
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup minced flat-leaf parsley
- Salt & pepper to taste
Instructions
- Set Instant Pot to Saute mode. Heat olive oil and sauté onion, carrot, and celery for 3-4 minutes.
- Add garlic, thyme, and rosemary; stir for 30 seconds.
- Pour in chicken broth and stir.
- Add chicken breasts, brown rice, salt, and pepper.
- Secure lid, seal vent, and pressure cook on High for 13 minutes.
- Naturally release pressure for 10 minutes, then quick release.
- Remove chicken, shred with forks, and return to pot.
- Stir in parsley and season with salt and pepper to taste. Serve.
Notes
Use rinsed brown rice to prevent clumping. White rice may be used with reduced cook time.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Entrees
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.75 Cups
- Calories: 240.8
- Sugar: 1.8g
- Sodium: 449.6mg
- Fat: 6.8g
- Saturated Fat: 1.9g
- Carbohydrates: 14.5g
- Fiber: 2.1g
- Protein: 29.2g
- Cholesterol: 65mg
Creating My Signature Instant Pot Chicken and Rice Soup
The magic of the Instant Pot
My kitchen became my creative playground after I discovered the Instant Pot. What used to take hours now comes together effortlessly, preserving both flavor and nutrients. This instant pot chicken and rice soup combines tender chicken, wholesome brown rice, and aromatic herbs like thyme and rosemary—all cooked to perfection under pressure. The first time I made it, I was skeptical. Could it really develop that slow-simmered flavor? But when I lifted the lid and took that first spoonful, I was instantly transported back to my grandmother’s kitchen.
Selecting the right ingredients
To achieve that homestyle richness, ingredient selection is key. Fresh vegetables like chopped yellow onion, thinly sliced carrot, and diced celery build the soup’s foundation. Garlic, dried thyme, and crushed rosemary bring in those earthy notes reminiscent of traditional German broths. Using boneless, skinless chicken breasts ensures lean protein, while uncooked brown rice adds a hearty texture that stands up beautifully to pressure cooking. And with the help of low sodium chicken broth, the flavors shine without becoming overpowering.
Throughout the process, the Instant Pot allows these elements to meld together effortlessly. And if you’re curious about other cozy meals that benefit from this handy appliance, my readers have also enjoyed dishes like Instant Pot Lasagna Soup.
Mastering the Instant Pot Chicken and Rice Soup Technique
Step-by-step cooking process
Cooking instant pot chicken and rice soup is simpler than you might imagine, especially if you follow each step closely. Begin by switching your Instant Pot to the Sauté setting. Heat up two teaspoons of olive oil, then add chopped yellow onion, thinly sliced carrots, and diced celery. Stir occasionally for about 3 to 4 minutes, until the vegetables start to soften. This initial sauté helps build deep, layered flavors.
After that, add the minced garlic, dried thyme, and crushed rosemary, stirring well to blend the flavors. These aromatics only need 30 seconds to release their fragrance and infuse the oil. Immediately pour in five cups of low sodium chicken broth, stirring to combine. Nestle in the boneless, skinless chicken breasts along with uncooked brown rice. Finish with a sprinkle of salt and ground black pepper for seasoning.
Pressure cooking perfection
Once everything is in the pot, secure the lid, seal the vent, and select the Manual or Pressure Cook setting on High for 13 minutes. When making Instant Pot chicken and rice soup, allow roughly 15 minutes for the Instant Pot to reach full pressure before cooking begins. After cooking, allow the pressure to release naturally for 10 minutes to maintain tenderness, then carefully quick release any remaining steam.
Remove the cooked chicken breasts and shred them using two forks—a step that transforms the meat into juicy, tender strands. Return the shredded chicken to the pot, stir in freshly minced flat-leaf parsley, and taste to adjust the seasoning if necessary.
Variations and Serving Ideas for Instant Pot Chicken and Rice Soup
Customize to your taste
One of the things I love most about instant pot chicken and rice soup is how adaptable it is. You can easily substitute the brown rice with white rice, wild rice, or even quinoa if you prefer a different texture or cook time. Just remember that white rice cooks faster, so you’ll want to reduce the pressure cooking time by a few minutes to avoid overcooking.
You can also experiment with the vegetables. Try adding chopped spinach, kale, or zucchini toward the end of the cooking process for extra nutrients and color. For a richer flavor, some like to squeeze in a bit of fresh lemon juice or add a bay leaf during cooking, which enhances the soup’s brightness and depth. If you want a creamier version, stir in a splash of heavy cream or a dollop of Greek yogurt after cooking. Each of these tweaks turns your instant pot chicken and rice soup into a brand-new experience every time.
Perfect pairings and serving tips
When it comes time to serve, this soup shines all on its own. But it also pairs wonderfully with crusty artisan bread, garlic toast, or a light side salad. The parsley stirred in at the end adds a fresh, herbaceous note that balances the richness of the broth and chicken. For those looking to meal prep, this soup stores beautifully in the refrigerator for up to four days and freezes well for easy make-ahead dinners.
Frequently Asked Questions About Instant Pot Chicken and Rice Soup
Can you cook rice and chicken together in an instant pot?
Absolutely! That’s one of the major advantages of making instant pot chicken and rice soup. The pressure cooker allows both the chicken and rice to cook simultaneously while locking in moisture and flavor. As long as you use the correct ratio of liquid to rice and choose the right cooking time (13 minutes on high pressure), both will cook perfectly without becoming mushy or underdone.
Can you cook raw chicken and rice at the same time?
Yes, you can. Using raw chicken from the start is perfect for Instant Pot chicken and rice soup, as it delivers tender, juicy results. The chicken cooks in the broth, blending all the flavors into one tasty Instant Pot chicken and rice soup. Once the Instant Pot completes its cycle, simply shred the cooked chicken and stir it back into the soup for even distribution.
Should I cook rice before adding to soup?
Not for this recipe. The beauty of instant pot chicken and rice soup is that you add uncooked rice directly into the pot. Cooking the rice in the broth infuses it with savory flavors and keeps the grains from becoming overly soft. Just be sure to rinse your brown rice beforehand to remove excess starch and prevent clumping.
What does the soup function on the instant pot do?
The soup function is designed to bring liquids slowly to a boil and maintain a gentle simmer, which helps prevent ingredients from breaking apart. However, for instant pot chicken and rice soup, using the Manual or Pressure Cook setting gives you greater control over timing and ensures that both the chicken and rice reach the perfect doneness together.
Conclusion
Bringing together the comforting warmth of homemade soup and the convenience of modern cooking, instant pot chicken and rice soup has earned a permanent place in my kitchen—and hopefully yours too. Whether you’re looking for a quick weeknight meal or a hearty dish to soothe the soul, this recipe delivers every time. It’s flexible, flavorful, and packed with nutritious ingredients that speak to both tradition and creativity. I invite you to give it a try, play with the variations, and make it your own family favorite.
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