This Instant Pot Chicken and Rice Soup checks all the right boxes: healthy, comforting, and fast. Made in under 35 minutes, this is one of my favorite recipes to make on a busy weeknight when I want a delicious soup fast. No need to cook the rice or chicken in advance, everything from the raw chicken to uncooked rice is cooked in the Instant Pot.

Three bowls of chicken and rice soup with a slice of bread in each soup.
Hearty, comforting, and flavorful! This soup is a family favorite.

What Readers Say

“This recipe is insanely good. Flavorful, rich, filling, can’t wait to make this a staple for our family! With our 4th baby on the way I’m all about easy, low-mess recipes that taste great and this fits every category.”

Tierney

  • FAST: The Instant Pot (an electric pressure cooker) is the fastest and quickest way to make homemade soup. With easy recipes like chicken noodle soup, chili, and this chicken and rice soup, Instant Pot soup recipes will become your new go-to meals any night of the week.
  • FAMILY FAVORITE: Everyone in the family loves this recipe, even picky kids and adults!
  • COOK ONCE, EAT TWICE: Make the soup for dinner, then enjoy the leftovers for an easy meal prep lunch. Pack the soup in a thermos for a hot school lunch (or work).
  • FRUGAL: Rice, chicken, and common veggies like carrots and celery are some of the cheapest foods you can stock in your healthy pantry. Easily find all the ingredients at the grocery store.
  • GLUTEN-FREE: This recipe is naturally gluten-free. It does call for dairy, but it can be made dairy-free using coconut milk or skipping the cream.
Ingredients on a cutting board: mushrooms, celery, carrots, and rice.
Simple ingredients make the most flavorful soup.

Ingredients Needed

  • 1 tablespoon extra virgin olive oil
  • 3 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1/2 medium white onion, chopped
  • 8 ounces white mushrooms, sliced
  • 3/4 cup long grain white rice (uncooked)
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons lemon juice (about one lemon)
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lb boneless skinless chicken breasts (about 2 breasts) or boneless skinless chicken thighs
  • 6 cups chicken broth or chicken stock
  • 1 cup heavy cream (or canned coconut milk or skip for a dairy-free soup)

Equipment Needed

  • 6 or 8 Quart Instant Pot for cooking the soup
  • Medium Bowl for shredding the chicken
  • 2 Forks for shredding the chicken

How to Make Instant Pot Chicken and Rice Soup

You’ll also find a printable version of the ingredients and instructions in the recipe card at the bottom of this article.

Adding the carrots and celery to the hot Instant Pot.
First, saute the veggies in the Instant Pot using the saute function.

Rice Pro Tip: Anytime I cook white rice in the Instant Pot, I rinse the rice under water. This washes away the starches and will provide the best results. Place the uncooked rice in a fine mesh sieve, run it under cold water until the water underneath runs clear (about 1-2 minutes). Set the rice aside and add to the Instant Pot in step 2.

Step 1: Saute the Fresh Veggies

Set the Instant Pot to the sauté setting by pressing the saute button. Once hot, add the olive oil. Then add the celery, carrots, and onion. Saute the veggies until translucent and slightly soft. 

Adding mushrooms to the Instant Pot.
Add all the remaining ingredients, except the cream and chicken.

Step 2: Add Mushrooms, Rice, Garlic, Lemon Juice, Parsley, and Broth

Add the mushrooms, rice, and garlic to the pot. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the Saute function.

Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren’t any bits left on the bottom.

Burn Notice Pro Tip: Leaving bits stuck to the bottom of the Instant Pot may cause the Instant Pot to flash a burn notice when pressure cooking the soup. Avoid this issue by using a wooden spoon and the broth to loosen any bits stuck to the bottom from sautéing the veggies.

Step 3: Salt Chicken & Add to the Instant Pot

Season the chicken breasts (or chicken thighs) with salt and pepper. Add the chicken to the pot.

Step 4: Pressure Cook for 10 Minutes

Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top of the lid to Sealed.

Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.

Step 5: Natural Release for 10 Minutes

Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure for 10 minutes.

Step 6: Quick Release Remaining Pressure

After 10 minutes, move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out (don’t burn your hand).

Step 7: Shred Chicken & Add Cream

Remove the cooked chicken from the soup and place in a medium-size bowl. Use two forks to shred the chicken. Return the shredded chicken to the soup.

Add the heavy cream and taste for seasoning (adding more salt or pepper to taste). Use the Saute function if the soup needs to be heated further after adding the cream. 

What to Serve With The Soup

Instant Pot Chicken Rice Soup can stand alone as a meal or serve it alongside a favorite side dish.

How to Store and Reheat Leftovers

  • Store leftover soup in the fridge, in an airtight container, for up to 4-5 days. Due to the dairy, this chicken soup recipe does not freeze well.
  • Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. Add more broth (or water) at the time of reheating.
Spooning soup from the Instant Pot into a bowl.
Spoon the soup from the Instant Pot into bowls and serve warm. Serve alone or with a side, like bread.

Variations and Substitutions

  • Dairy-Free Soup: This recipe can be be made into a dairy-free soup by using 1 cup unsweetened coconut milk/cream (from a can, like this) or skipping the cream.
  • Use Brown Rice or Wild Rice: White rice cooks fast so it’s the best option for this soup. As explained in my Instant Pot rice cooking guide, brown rice and wild rice both need a longer cooking time. You can use these options instead of white rice; however, you’ll need to adjust the pressure cooking time. For brown rice, cook the soup for 20 minutes. For wild rice, cook the soup for 30 minutes. I also recommend using boneless skinless chicken thighs instead of the chicken breasts with the longer cooking time, as chicken breasts can dry out easily.
  • Use Chicken Thighs: Instead of boneless skinless chicken breasts, use boneless skinless chicken thighs instead. This is a frugal and flavorful way to make this soup, as chicken thighs have a more intense chicken flavor and are cheaper than breasts. Trim the fat from the thighs, using kitchen scissors, before cooking. Cook for the same amount of time.
Hands holding a bowl of chicken and rice soup.
The most comforting bowl of soup, made in under 30 minutes.

Common Questions Answered

Yes, use brown or white rice to this make this soup. For brown rice, cook the soup for 20 minutes. For wild rice, cook the soup for 30 minutes. I also recommend using boneless skinless chicken thighs instead of the chicken breasts with the longer cooking time, as chicken breasts dry out easily.

Yes, you can use either chicken breasts or chicken thighs to make easy recipe. Just ensure the chicken is raw, not already cooked rotisserie chicken, and use boneless and skinless cuts.

Use uncooked rice to make this soup. The rice, chicken, and veggies are all cooked together, at the same time, in the Instant Pot. There’s no need to cook the rice or chicken in advance when making this recipe.

Three bowls of chicken and rice soup with a slice of bread in each soup.
4.87 from 23 votes

Creamy Instant Pot Chicken and Rice Soup

This soup checks all the right boxes: healthy, comforting, and fast. Made in under 35 minutes, this is one of my favorite recipes to make on a busy weeknight when I want a delicious soup fast.
Kristin Marr
Prep Time15 mins
Cook Time10 mins
Natural Pressure Release10 mins
Total Time35 mins
Course lunch, Main Course, Soup
Cuisine American
Servings 6 people
Calories 367 kcal
Cost: $18

Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 celery stalks chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • 1/2 medium white onion chopped (1/2 cup)
  • 8 ounces white mushrooms sliced
  • 3/4 cup long grain white rice uncooked
  • 2 garlic cloves peeled and minced
  • 2 tablespoons lemon juice (about one lemon)
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lb boneless and skinless chicken breasts (about 2 breasts, depending on size) or chicken thighs
  • 6 cups chicken broth or stock
  • 1 cup heavy cream (see notes for dairy-free option)

Instructions

  • Set the Instant Pot to the Saute function (press the Saute Button on the front of the pot). Once hot, add the olive oil.
  • Add the chopped celery, carrots, and onion. Sprinkle with a pinch of salt. Saute the veggies until translucent and slightly soft, about 5 minutes.
    Adding the carrots and celery to the hot Instant Pot.
  • Add the sliced mushrooms, uncooked rice, and minced garlic. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the saute function.
  • Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren't any bits left on the bottom.
  • Season the chicken breasts with salt and pepper. Add the chicken to the pot.
  • Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top to Sealed. Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.
  • Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure from the pot for 10 minutes.
  • After 10 minutes, perform a quick release: move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out. Once all the pressure has been released, open the lid.
  • Remove the chicken and shred.
    Shredding the chicken in a medium-size bowl.
  • Return the shredded chicken to the pot, add the cream, and taste for seasoning (adding more salt or pepper as needed). Use the Saute function if the soup needs to be heated further after adding the cream. Serve warm. 
    Adding cream to the Instant Pot with the soup and cooked chicken.

Notes

Rinse Rice: I wash (uncooked) rice in a fine mesh strainer before cooking it. To do this, pour the rice into a fine mesh strainer and run water over the rice until the water runs clear.
Dairy-Free Option: If you’re dairy free, use coconut milk/cream from a can (like this). Or, completely skip the cream for a broth-based soup.

Nutrition

Calories: 367kcalCarbohydrates: 26gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 98mgSodium: 1392mgPotassium: 651mgFiber: 2gSugar: 5gVitamin A: 4100IUVitamin C: 7mgCalcium: 68mgIron: 1mg
Tried this recipe?Let me know how it was!
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55 Comments

  1. 5 stars
    This recipe is literally insanely good. I came back just to comment and rate! The only thing I did different was add just a few less mushrooms so my kids wouldn’t complaint as much about their presence… flavorful, rich, filling, can’t wait to make this a staple for our family! With our 4th baby on the way I’m all about easy, low-mess recipes that taste great and this fits every category.

    1. So happy you loved this recipe, Tierney! It means a lot to LS when you comment and rate. Thank you!

      LS Team

  2. 5 stars
    One of my very favorite recipes. Make it often. Everyone loves it.
    Excellent use of my instant pot. Thanks.

  3. 5 stars
    Made this tonight, I doubled the carrots and celery to make sure my family of 5 had plenty of veggies and ALL 5 bowls were gobbled up! Husband went back for seconds and my toddler was begging for seconds. We STILL have plenty of leftovers which makes me happy!! I will definitely make this again.

    If you are new to IP meals be aware that it took roughly 20-25 minutes once lid was locked and closed for IP to actually start counting down the 10 minute cook time. So allow for that additional time.

  4. 5 stars
    I make this soup ALL THE TIME. It’s definitely my go to chicken soup! I like to add a sliced zucchini and a cup of frozen green beans when I throw in the mushrooms. I also up the spices by adding 1 tsp each of dried basil, oregano and italian seasoning. I always use around 1 lb of boneless/skinless thighs instead of breasts, just my personal preference. Sometimes I even throw in some crumbled cooked bacon when I add the chicken. This is definitely a favorite in my house!

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