Chicken And Rice Soup {Instant Pot} Recipe

I recently prepared my version of Chicken Rice Soup in the Instant Pot. Tender chicken, white rice, diced carrots, celery, and aromatic garlic simmered in a savory broth impressed me. A hint of thyme, rosemary and a bay leaf provided a memorable flavor ideal for quick, simple dinners.

I’m excited to share my latest recipe for Chicken and Rice Soup using the Instant Pot. I know it sounds too simple but trust me, it’s a game changer on busy days with only 10 minutes of active prep time.

I started off by adding 1 lb of boneless, skinless chicken breasts along with 6 cups of low sodium chicken broth, 1 cup of uncooked white rice, and chopped veggies like diced carrots, celery, and onion. Then I tossed in 3 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary and a bay leaf.

I seasoned it all with salt and pepper before sealing the Instant Pot and letting it cook under pressure. This recipe gives off a cool twist on pressure cooker chicken and rice soups, and even though it sounds too basic, every bite proves how flavorful and satisfying real life recipes can be.

Enjoy making and sharing this hearty meal!

Why I Like this Recipe

I like this recipe because it’s super easy to make with only a few steps, and I can get a yummy meal on the table fast. Sometimes I’m in a rush and the 10 minutes of active prep time really saves my day.

I also love how all the flavors mix together—lots of garlic, herbs, and veggies that give it a comforting taste. It reminds me of homemade soup from my childhood, and it always makes me feel warm inside.

Plus, I appreciate that it’s a healthy option. With about 241 calories a serving and only 5 Weight Watchers Freestyle points, I can enjoy a filling dinner without worrying too much about my diet.

Overall, the recipe is just a perfect balance of quick preparation, delicious taste, and healthy ingredients, which is why I like it so much.

Ingredients

• Boneless chicken breasts provide lean protein, essential amino acids, and a robust flavor base.
• Low sodium chicken broth creates a savory liquid foundation, hydrating ingredients and enhancing taste.
• White rice offers carbohydrate fuel, absorbing flavors to enrich the soup’s texture.
• Carrots lend natural sweetness, fiber, and vitamins while brightening the soup’s appearance.
• Celery contributes crunch, refreshing taste, and beneficial antioxidants to boost health slowly.
• Onion deepens the broth with its aromatic essence and adds essential vitamins.
• Garlic intensifies the savory flavor and contributes immune boosting properties naturally.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts
• 6 cups low sodium chicken broth
• 1 cup uncooked white rice
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt, to taste
• Pepper, to taste

How to Make this

1. First off, season the chicken breasts lightly with some salt and pepper.

2. Turn on your Instant Pot to the Sauté setting and add a little oil, then toss in the diced onion, garlic, carrots and celery. Cook them for about 3 or 4 minutes until they start to soften.

3. Pour in the 6 cups of low sodium chicken broth and stir in the dried thyme, rosemary and bay leaf.

4. Now add the cup of uncooked white rice and stir everything together.

5. Place the seasoned chicken breasts right into the pot, making sure they’re submerged in the broth.

6. Secure the Instant Pot lid, set it to pressure cook on high and let it cook for 8 minutes.

7. After it’s done, let the pressure release naturally for about 10 minutes then do a quick release for any remaining steam.

8. Take the chicken breasts out and shred them using two forks.

9. Stir the shredded chicken back into the soup, then give everything a good mix and taste it.

10. Adjust the salt and pepper if needed, then ladle the soup into bowls and serve hot. Enjoy your meal!

Equipment Needed

1. Instant Pot with its lid and pressure release valve
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spatula or spoon for stirring
6. Forks for shredding the chicken
7. Ladle for serving the soup

FAQ

Chicken And Rice Soup {Instant Pot} Recipe Substitutions and Variations

• Instead of chicken breasts, you could use boneless, skinless chicken thighs. They tend to be a bit juicier and add a rich flavor to the soup.
• If you dont have low sodium broth floating around, you can use regular chicken broth but be sure to lessen the salt later.
• If white rice isn’t your thing, try using brown rice. Just keep in mind you’ll need to tweak the cooking time ever so slightly.
• No dried thyme? Oregano can step in and still bring a nice herbal vibe to your dish.
• If you dont have celery, diced parsnips can work as a solid swap, lending a slightly sweeter taste.

Pro Tips

1. If you want the veggies to really pop, try letting the onion and garlic get a little brown before you add in the broth. That extra color gives the soup a deeper flavor, even if it means waiting just a bit longer on the sauté mode
2. Make sure you taste the soup at the end before you add more salt and pepper because sometimes the seasoning can change after shredding the chicken. Adjusting at the end is where you’ll get it just right
3. If you like a thicker broth, you could mix a little bit of cornstarch with cold water and add it in after you remove the chicken. Just stir well and let it cook for another minute or two
4. When shredding the chicken, try doing it directly in the pot while the broth is still hot. It saves you from having an extra bowl and helps to blend the flavors even more seamlessly