Name: Instant Pot Chicken and Rice Soup
Prep time: 10 min
Cook time: PT-487793H17M33S
Total time: PT-487793H17M33S
Cuisine: American
Ingredients: 2 teaspoons olive oil; ½ yellow onion, chopped; 1 large carrot, cut into 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

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Short Description
This Instant Pot Chicken and Rice Soup is a hearty and comforting meal that’s full of flavor. Tender chicken, brown rice, and fresh vegetables are simmered in a savory broth, making it the perfect dish for chilly evenings or when you need something nourishing and easy to prepare.

Why You’ll Love This Recipe

This Chicken and Rice Soup is a one-pot meal that’s not only quick and easy but also full of nutrients. The Instant Pot speeds up the cooking process, infusing the soup with deep flavors. The combination of tender chicken, aromatic herbs, and hearty rice makes for a satisfying meal. Plus, it’s naturally healthy and can be customized with more vegetables or spices to suit your taste!

Ingredients

2 teaspoons olive oil
½ yellow onion, chopped
1 large carrot, cut into 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Set the Instant Pot to Saute mode. Heat the olive oil, then add the chopped onion, carrot, and celery. Saute the vegetables, stirring occasionally, for about 3 to 4 minutes, until they start to soften.
Add the minced garlic, thyme, and rosemary. Stir constantly for about 30 seconds until fragrant.
Pour in the chicken broth and stir to combine.
Add the chicken breasts, brown rice, salt, and pepper to the Instant Pot.
Close the Instant Pot lid, seal the steam vent, and set it to HIGH pressure using the Manual setting. Set the timer for 13 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.
Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then use the quick release to release the remaining pressure.
Transfer the chicken breasts to a cutting board and shred them using two forks.
Return the shredded chicken to the Instant Pot. Stir in the minced parsley and adjust seasoning with salt and pepper to taste.
Serve hot, and enjoy!

Servings and Timing

Servings: 6
Total Time: 40-45 minutes
Prep Time: 10 minutes
Cook Time: 30-35 minutes

Variations

Add More Vegetables: For extra nutrition, add additional vegetables like zucchini, spinach, or peas when adding the chicken and rice.
Spicy Version: Add a pinch of cayenne pepper or some chopped jalapeños to the soup for a spicy kick.
Different Grains: You can substitute brown rice with quinoa, white rice, or even barley. Just adjust the cooking time as needed.
Herb Variations: Swap out thyme and rosemary for other herbs such as oregano, basil, or parsley for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a little extra broth or water if it’s too thick.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of breasts. Just adjust the cooking time slightly, as thighs might take a few extra minutes to cook.

2. Can I use white rice instead of brown rice?

Yes, you can use white rice, but be aware that it cooks faster than brown rice. Reduce the cooking time to 10 minutes if using white rice.

3. Can I use frozen chicken?

Yes, you can use frozen chicken breasts in this recipe. Just add 2-3 extra minutes to the cooking time to ensure the chicken cooks through.

4. Can I make this soup in a slow cooker?

Yes, to make this soup in a slow cooker, combine all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked and the rice is tender. Shred the chicken and stir in the parsley before serving.

5. Can I make this soup dairy-free?

Yes, this soup is naturally dairy-free as written, as it doesn’t contain any dairy ingredients.

6. Can I add cream to make it creamy?

Yes, for a creamy version, you can stir in a splash of heavy cream or coconut milk at the end of cooking.

7. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F. If using an Instant Pot, it should cook perfectly after the 13-minute cook time.

8. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used to make this soup vegetarian. Just be sure to adjust the seasonings as needed to make up for any flavor differences.

9. Can I add more spice?

Yes! To make the soup spicier, you can add more chili flakes, a dash of hot sauce, or even some diced jalapeños when sautéing the vegetables.

10. How do I make the soup more filling?

To make this soup more filling, add additional grains like barley or quinoa, or serve it with a side of crusty bread or a salad.

Conclusion

Instant Pot Chicken and Rice Soup is the perfect quick and easy meal for chilly evenings. With tender chicken, hearty rice, and savory vegetables, it’s a well-rounded dish that’s both comforting and nutritious. Plus, the Instant Pot does all the work, so you can have a delicious homemade meal in under an hour! Enjoy this cozy soup any time you need a warm, satisfying meal.