Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup is a cozy, nourishing dish made for busy nights. With juicy chicken, tender rice, and vegetables in a rich broth, this recipe brings the comfort of home-cooked soup in a fraction of the time. Ideal for families, meal prep, or just a warm hug in a bowl.
Equipment
- Instant Pot
Ingredients
Core Ingredients
- 1 lb boneless chicken thighs or chicken breasts
- 1 cup long-grain white rice
- 1 onion chopped
- 3 carrots diced
- 3 celery stalks chopped
- 6 cups chicken broth
- 2 garlic cloves minced
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Turn the Instant Pot to sauté. Add a little oil and cook onion, celery, and carrots until softened. Stir in garlic and cook for 1 more minute.
- Place chicken thighs on top of the sautéed vegetables. Sprinkle with thyme, salt, and pepper.
- Add rice and pour in the chicken broth. Stir gently to combine, avoiding over-mixing.
- Seal the Instant Pot lid and set to high pressure for 10 minutes. Allow 10 minutes natural release, then quick release any remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine.
- Taste and adjust seasoning. Serve hot with optional fresh herbs or a squeeze of lemon.
Notes
Use brown rice for more fiber (increase cook time), or swap in pasta for a kid-friendly version. Add sweet potatoes or hot sauce for a fun twist. Freezes well.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 26gFat: 12gSaturated Fat: 3gCholesterol: 85mgSodium: 720mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 6200IUVitamin C: 8mgCalcium: 40mgIron: 2.2mg
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