Instant Pot Chicken Rice Soup

Easy and ready in minutes, Instant Pot Chicken Rice Soup offers soul warming comfort. Perfect when you are sick or for cool fall, winter, or spring days.

Chicken and rice soup in the Instant Pot really doesn’t need an introduction.

It’s chicken noodle soup. With rice.

We use simple ingredients to make this classic soup with the Instant Pot, so you don’t need to cook it all day.

Ingredients and Kitchen Supplies

Here’s what you need to make Instant Pot chicken and rice soup:

• Olive Oil – You use the olive oil to saute the chicken and veggies for a few minutes before pressuring cooking the soup.
• Garlic – Fresh garlic gives the soup an earthy, spicy flavor.
• Chicken breasts – You’ll want to chop the chicken into bite sized pieces so they fit on the spoon nicely and cook evenly.
• Seasonings – We use a bay leaf, salt, pepper, and poultry seasoning blend to add flavor to the Instant Pot soup.
• Mirepoix Mix – Stores often have this in the fresh vegetable section, but if you can’t find it, you’ll need roughly even amounts of celery, carrots, and onions diced into small pieces.
• Rice – We used long grain white rice, but you could use medium grain white, brown rice, or even wild rice if you prefer.
• Chicken Broth – We use reduced sodium chicken broth, but you could use whatever variety you like.
• Juice of a Lemon – Freshly squeezed works nicely, but you could use bottled juice. You’ll need about 2 tablespoons.
• Kale – You can use your hands or knife to break the kale leaves away from the thick stalks. You’ll need about 1 cup.

How to Make Instant Pot Chicken and Rice Soup

Making Instant Pot chicken and rice soup is almost as easy as making basmati rice in the Instant Pot. Here’s what you need to do.

1. Saute the veggies and chicken.

Pour the olive oil, spices, and chicken into the inner pot of the Instant Pot.

Add in the mirepoix, garlic, and bay leaves.

Saute the mix, stirring frequently, until the veggies are fragrant and the chicken is golden brown.

2. Pressure cook.

When the chicken is ready, pour in the rice and chicken broth.

Set the Instant Pot to 6 minutes and do a quick release when the timer goes off.

3. Finish the soup.

Turn the Instant Pot back on saute mode.

Squeeze in the lemon juice and stir in the fresh kale.

You can add more kale to your liking or skip it altogether.

Serve with a side of fresh bread or garlic bread and top with parmesan cheese or croutons.

Storing

Instant Pot chicken rice soup stores nicely for about 3 to 4 days in an air tight container in the fridge.

You can also easily store chicken and rice soup in the freezer for about 6 months in a freezer safe container.

To reheat, thaw frozen soup in the fridge over night.

You can then reheat in the Instant Pot, on the stove top, or microwave a bowl.

Tips and Tricks

• If you want a slightly faster cook time, you could use shredded roitissare chicken.
• You can add additional veggies if you like. You can also add more seasoning, omit the salt, or make other variations to make it taste how you want.
• Don’t add the kale or the lemon juice until the end. The kale will become too limp and the lemon juice can become bitter instead of adding a burst of freshness.
• If you prefer, you can skip the lemon juice altogether. It just adds a bit of brightness to the soup.
• Top with parmesan cheese, Italian cheeses, or croutons for added flavor.

Did you make this? Let me know!

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