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.
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
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
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.
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.
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.
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.
Our Favorite
Side Dish Recipes
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.
Common Questions Answered
Creamy Instant Pot Chicken and Rice Soup
Equipment
- 1 medium bowl for shredding the chicken
- 2 forks for shredding the chicken
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
- Add the chopped celery, carrots, and onion. Sprinkle with a pinch of salt. Saute the veggies until translucent and slightly soft, about 5 minutes.
- 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.
- 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.
Notes
Nutrition
MY Favorite
Instant Pot Soup Recipes
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This is delicious! I am dairy-free, so I make it without any cream and it does not need it. A new favorite!
Yay, Missy! I’m so glad you like the soup. Love your modification to make it dairy-free. Thank you for sharing.
I feel like you nail every recipe! This soup is delicious and filling, and super easy to put together! Thank you!
Aww, Heather! That means so much. I’m so glad you are enjoying the recipe and this soup! Thank you.
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.
So happy you loved this recipe, Tierney! It means a lot to LS when you comment and rate. Thank you!
LS Team
One of my very favorite recipes. Make it often. Everyone loves it.
Excellent use of my instant pot. Thanks.
So glad you love it, Andi!
Made it this evening and it was easy and absolutely delish!
Yay, Lindsey! So glad you loved it!
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.
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!
Yay! So glad you’re loving it!