Instant Pot Chicken and Rice Soup

4.93 from 14 votes

Instant Pot Chicken and Rice Soup

This Instant Pot Chicken and Rice Soup is one of the BEST chicken and rice soups and one of the EASIEST to make! With only 5 minutes of active preparation time and nearly hands-off cooking, making chicken and rice soup in your Instant Pot is a huge (and delicious) time saver.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course, Soup

Cuisine: American

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Keyword: instant pot chicken rice soup, pressure cooker chicken and rice soup

Servings:

Calories: 413kcal

Author: Kristina Tipps

Equipment

6, 8 or 10 quart pressure cooker

Ingredients

3 tablespoon extra virgin olive oil
4 stalks celery chopped
2 large carrots chopped
½ cup sweet onion
6 cloves garlic minced
12 cups chicken broth
1 ½ cup parboiled white rice uncooked
3 tablespoon fresh parsley chopped
1 tablespoon fresh rosemary chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon saffron
3 cups rotisserie chicken shredded and diced
3 scallions sliced

Instructions

Set the pressure cooker to saute for 3 minutes. Add the extra virgin olive oil, carrots, celery, sweet onion and garlic. Stir frequently while sauteing.
Turn off saute and add the chicken broth, parboiled white rice and all seasonings. Close and seal the lid. Set to pressure cook on high for 4 minutes.
Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add rotisserie chicken and scallions. Taste and season with additional salt and pepper if desired.

Notes

Serving size is for 2 cups of soup.

Storing: store Instant Pot chicken and rice soup in the fridge for up to 5 days for optimal quality. Reheat in the microwave or on the stovetop. To freeze, place the soup in freezer safe storage bags and thaw in the fridge overnight.

Tip 1: You'll need extra broth. Built into the recipe is about 2 cups of broth that the rice is going to absorb. While 12 cups of broth seems like a lot, it's not! As the soup sits, the rice will continue to absorb broth, so you'll need to add more. I make this soup with the full 12 cups of broth, then if I don't serve it for a few hours, I usually need to add about 2 cups more broth right before serving. If it's stored in the fridge for a few days, the rice is going to absorb even more broth.

Tip 2: If you're sensitive to salt start out with about half the salt called for and season with more to taste once it's done pressure cooking.

Tip 3: Add other vegetables. Chicken and rice soup is very versatile so feel free to add other vegetables to the base recipe. Peas, green beans, corn, spinach and kale are all great additions.

Nutrition