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Instant Pot Chicken and Rice Soup

This comforting and hearty Instant Pot Chicken and Rice Soup is perfect for a quick and nourishing meal packed with tender chicken, rice, and flavorful vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Spoon for stirring

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts
  • 1 cup long-grain white rice Can substitute with brown rice, increase cooking time to 22 minutes.
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt Adjust to taste.
  • 1 cup frozen peas
  • Juice of 1 lemon optional, for serving

Instructions
 

  • Set your Instant Pot to 'Sauté' mode and add the olive oil, heating it for about 1 minute.
  • Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 3-4 minutes, until the vegetables are softened.
  • Add the chicken breasts to the pot along with the rice, chicken broth, thyme, parsley, black pepper, and salt. Stir to combine.
  • Close the Instant Pot lid and ensure the valve is set to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes.
  • Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
  • Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the soup.
  • Stir in the frozen peas and let them heat through for about 2 minutes.
  • Taste and adjust seasoning if necessary. If desired, add lemon juice before serving.

Notes

You can substitute brown rice for white rice; however, the cooking time will increase. Adjust to 22 minutes when using brown rice.
Feel free to add other vegetables like spinach or corn for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.