Instant Pot Chicken and Rice Soup

By Lori

4 Person

14 Minutes

298 Calories

Instant Pot Chicken and Rice Soup – quick and easy soup with chicken, rice, and vegetables, that cooks in 4 minutes. This Instant Pot Chicken and Rice soup are so easy to make. With cooking time being only 4 minutes, you can have a delicious lunch or light dinner ready fast. The leftovers the next day are perfect too! To ensure that the soup is not bland but flavorful, I recommend adding dry seasoning to sauteeing vegetables and chicken. The dry herbs will become fragrant, they will stick to the chicken and add a lot of flavors.

Ingredients

2 1/3 cups Water
2 1/2 cups Low-sodium chicken broth or stock
1/2 cup White long-grain rice
3/4 tsp. Italian seasoning or dried thyme
1/4 tsp. Black pepper
1/2 tsp. Salt
1 pound Boneless skinless chicken breast
2 Garlic cloves
2 Carrots
2 Celery stalks
1 Small yellow onion
1 tbsp. Olive oil

Method

01

Start by cutting the chicken breast into bite-size pieces. Chop onion, carrots, and celery.
02

Make sure the stainless steel insert is in your Instant Pot. Press the "saute" setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
03

Add chopped onion, carrot, celery and minced garlic. Sautee for 3 to 4 minutes. Add chicken and saute for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked. Press the "cancel/off" button.
04

Add rice and stir well. Add liquids and stir. Close lid, set valve to "sealing" position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the "manual" or "pressure cook" button. Set timer to 4 minutes. It will take about 7 minutes for the IP to come to pressure.
05

When the timer is done, let the pressure release naturally for 5 minutes, then flip the valve to the "venting" position to release remaining pressure.
06

Open the lid carefully away from your face. Stir. Serve with chopped parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Chicken and Rice Soup

4.7

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 298 Kcal
Prep Time 10 Mins
Cook Time 4 Mins
Total Time 14 Mins

02 Ingredients

2 1/3 cups Water

2 1/2 cups Low-sodium chicken broth or stock

1/2 cup White long-grain rice

3/4 tsp. Italian seasoning or dried thyme

1/4 tsp. Black pepper

1/2 tsp. Salt

1 pound Boneless skinless chicken breast

2 Garlic cloves

2 Carrots

2 Celery stalks

1 Small yellow onion

1 tbsp. Olive oil

03 Method

Step 1

Start by cutting the chicken breast into bite-size pieces. Chop onion, carrots, and celery.

Step 2

Make sure the stainless steel insert is in your Instant Pot. Press the "saute" setting and let the IP heat up for 2 minutes. Add oil and let it heat up.

Step 3

Add chopped onion, carrot, celery and minced garlic. Sautee for 3 to 4 minutes. Add chicken and saute for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked. Press the "cancel/off" button.

Step 4

Add rice and stir well. Add liquids and stir. Close lid, set valve to "sealing" position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the "manual" or "pressure cook" button. Set timer to 4 minutes. It will take about 7 minutes for the IP to come to pressure.

Step 5

When the timer is done, let the pressure release naturally for 5 minutes, then flip the valve to the "venting" position to release remaining pressure.

Step 6

Open the lid carefully away from your face. Stir. Serve with chopped parsley.

04 Author