Instant Pot chicken and rice soup is an easy, comforting meal that comes together quickly with very little cleanup. This gluten-free and dairy-free soup cooks in one pot and is ready in under 30 minutes, making it ideal for weeknights or as a starter for gatherings. It’s hearty enough to serve on its own, yet versatile enough to pair with salads or roasted vegetables.
Chicken and Rice Soup Ingredients
Gather the following ingredients before you begin:
- 2 cloves garlic, minced (about 2 tsp)
- 2 tablespoons ghee
- 1 yellow onion, diced
- 4 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1½ pounds boneless, skinless chicken (breast or thighs), diced into 1–1.5 inch pieces
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (about ½ lemon)
- 1 cup long-grain white rice
- 4 cups chicken broth (plus extra to thin, if desired)
- 2½ cups water
- Optional for serving: chopped parsley, extra black pepper, lemon wedges
How to Make Instant Pot Chicken and Rice Soup
Follow these straightforward steps for a flavorful, homey soup:
- Turn the Instant Pot to “Sauté” and add the ghee. When hot, add the minced garlic, diced onion, carrots, and celery. Sauté for about 4 minutes until the vegetables begin to soften.
- Add the diced chicken and sauté with the vegetables for 3 minutes to seal in flavor.
- Sprinkle the salt, Italian seasoning, thyme, black pepper, and lemon juice over the chicken. Stir to coat evenly and sauté for another 3 minutes. Then turn off the sauté function.
- Stir in the rice, chicken broth, and water. Secure the lid, set the valve to “sealing,” and cook on high manual pressure for 4 minutes.
- When cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then flip the valve to release any remaining pressure and remove the lid.
- Stir the soup, checking the consistency. Add additional broth or water if you prefer a thinner soup; keep it thicker if you like a heartier texture.
Serving Suggestions and Storage
Garnish bowls with chopped parsley, a grind of black pepper, and lemon wedges for a bright finish. This soup works well as a main dish or in smaller portions as a starter or side. Pair it with a simple green salad or roasted vegetables for a complete meal.
To store, cool the soup to room temperature and transfer to airtight containers. Refrigerate for up to 5 days. The soup reheats well, making it an excellent option for meal prep and leftovers.
More Soup Ideas
- Italian White Bean Soup
- Instant Pot Broccoli Cheese Soup
- Vegan Creamy Vegetable Soup
- Instant Pot White Chicken Chili
- Slow Cooker Beef Stew
- Ground Beef & Vegetable Soup
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