Instant Pot Chicken Rice Soup (+ stovetop method)

This delicious, simple, and healthy instant pot chicken rice soup is warming, nutritious, and incredibly easy to make in the instant pot. It’s gluten free, dairy free, and high in protein. Super fast clean up too! 

Let’s Make Chicken and Rice Soup… in the Instant Pot!

 

With cooler weather at our doorstep it’s the perfect time for a comfort-food recipe. This chicken and rice soup is an older recipe on the blog but I’m bringing in fresh new photos and a new way to make this delicious soup… in the instant pot!

This is actually probably the easiest chicken soup you’ll ever make…it’s seriously fool proof. Not only is it minimal in ingredients, there’s truly only 2 steps to follow and you only need one tool, the instant pot. 

You can also try the stovetop method (listed in the recipe instructions ) which is also very quick and easy!

Can you cook rice and meat at the same time in an instant pot?

 

Yes! When it comes to making this soup in the instant pot, you throw both raw chicken and uncooked rice in the instant pot at the same time. Both cook to perfection with the right amount of liquid so you do not need to cook the chicken or the rice separately ahead of time. 

If you are making another dish with meat and rice, you can cook them together in the instant pot so long as you have enough liquid to cook the rice. You will have to work with the usual rice:liquid ratio, then add an additional amount of liquid to ensure that the rice and meat to not stick to the bottom and burn. 

Ingredients For IP Chicken and Rice Soup

 

You will only need a handful of ingredients to make the soup and the whole recipe comes together in less than 30-minutes! That’s pretty amazing for a soup that tastes like grandma made it in her little outdated kitchen with a dash of love and kindness and a simmer on the stove for hours. 

Here’s what you’ll need:

  • Skinless, boneless chicken breasts
  • Wild rice blend 
  • Chicken broth
  • Garlic
  • Celery
  • Carrots
  • Onion
  • Olive oil
  • Dried parsley and thyme
  • Bay leaf
  • Salt and pepper

The soup has a traditional chicken noodle soup flavour, but sans the noodles and with the addition of wild rice, loaded with fibre, vitamins, minerals and healthy complex carbohydrates.

It also has the perfect balance of chicken, veggies, and rice (no skimping on the protein here), giving this recipe a really nice nutritional profile which helps to keep you full and satisfied making you feel like you’ve really had a good meal, not just a little bowl of watery soup.

How do you keep chicken rice soup from getting mushy?

 

One issue that can occur with an instant pot chicken and rice soup is that the rice ends up getting mushy. Nobody likes mushy rice soup. 

My solution is to two parts:

  • Use a wild rice blend instead of white rice. White rice is not only not as healthy but also cooks much faster and can get overcooked and mushy while the chicken still needs time in the instant pot. The combination of a wild rice blend or brown rice is much better because they both take longer to cook and match more evenly with the chicken so that everything has a good texture and consistency. No mushy mushy. 
  • Release steam immediately after cooking time finishes (vs. waiting for the instant pot to de-pressurize on its own). This way you won’t have the soup sitting in the hot instant pot for additional time past cooking which could make the rice end up mushy. 

How To Make Step-By-Step

 

1. Set the instant pot to “SAUTE”, then press the sauté button again to select the “MORE” setting and adjust the heat to “HIGH”

2.  ADD in the oil, celery, carrots, onion, garlic, thyme, parsley, salt, and pepper to the instant pot and SAUTE, stirring often for 5 minutes.

 3. ADD in the chicken breast and SAUTE for another 5 minutes, until the chicken begins to slightly brown on the outsides (it does not need to be cooked through)

4. POUR in the broth and uncooked rice then STIR and place the lid on the instant pot and toggle the top valve to “SEALING

5. Press the “PRESSURE COOK” setting and set to “NORMAL” volume and “HIGH” pressure and set to “20 MINUTES”, then wait for it to start (the instant pot will take about 15 minutes to pressurize)

6. Once the cooking time is complete, with a knife or long spoon carefully toggle the top valve to “VENTING” to release the steam. 

7. Remove bay leaf and SERVE hot soup in bowls with a side of crusty bread and enjoy!

 

With a side of crusty gluten-free bread (or gluten-full, whatever works for you), this chicken soup is sure to please even the pickiest of eaters.

Hemsley (my 4 year old daughter) is not a fan of wild rice, but when I added some cooked noodles to the mix, she gobbled it up! Also, just to note, this chicken soup freezes wonderfully and makes it a great ‘batch’ recipe for prepping meals for the week ahead.

If you are looking for another delicious comfort food chicken recipe you need to check out this Coq au Vin from The Endless Meal… or try swap the chicken for Turkey and make this incredible Homemade Turkey Soup!

image of a close up of a bowl of instant pot chicken rice soup with carrots, celery, and thyme

Instant Pot Chicken Rice Soup

Yield: 5-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This delicious instant pot chicken rice soup is full of protein, fibre, vitamins, and minerals. It takes only 40 minutes to make and is so comforting!

Ingredients

  • 2 cloves garlic, minced
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/2 cup finely diced onion
  • 1 tablespoon olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 large skinless, boneless chicken breasts, cut into small chunks (for stovetop method use 2 cups of whole cooked rotisserie chicken, pulled from the bone, shredded or cut into small pieces or chunks)
  • 1 1/2 cups wild rice blend (for stovetop method, prepare rice ahead of time)
  • 6 cups organic chicken broth
  • 1 bay leaf

Instructions

Instant Pot Method:

  1. 1. Set the instant pot to "SAUTE", then press the sauté button again to select the "MORE" setting and adjust the heat to "HIGH". 
  2. ADD in the oil, celery, carrots, onion, garlic, thyme, parsley, salt, and pepper to the instant pot and SAUTE, stirring often for 5 minutes.
  3. ADD in the chicken breast and SAUTE for another 5 minutes, until the chicken begins to slightly brown on the outsides (it does not need to be cooked through).
  4. POUR in the broth and uncooked rice then STIR and place the lid on the instant pot and toggle the top valve to "SEALING"
  5. Press the "PRESSURE COOK" setting and set to "NORMAL" volume and "HIGH" pressure and set to "20 MINUTES", then wait for it to start (the instant pot will take about 15 minutes to pressurize). 
  6. Once the cooking time is complete, with a knife or long spoon carefully toggle the top valve to "VENTING" to release the steam. 
  7. Remove bay leaf and SERVE hot soup in bowls with a side of crusty bread and enjoy!

Stovetop Method:

  1. Prepare the wild rice ahead of time so it is already cooked.
  2. Heat a large pot over medium heat and add in the olive oil.
  3. Add the garlic, celery, carrots, onion, parsley, thyme, and salt/pepper, and cook until the onions are translucent or softened.
  4. Add in the chicken broth and bay leaf and bring to a boil.
  5. Reduce heat and add in the cooked chopped/shredded chicken and cooked wild rice.
  6. Simmer on low for 10-15 minutes.
  7. Remove bay leaf and serve.

Notes

*For the stovetop method: use whole rotisserie chicken, I recommend organic, and lightly seasoned. You can typically find these chickens in the hot meal or deli section at your local grocery store. If you are not able to find a whole cooked chicken, simply bake chicken breasts or thighs (or both) and shred or chop for the soup.

*Soup can be stored in the fridge for up to 5-days or frozen for up to 4 weeks.

Nutrition Information:

Amount Per Serving: Calories: 250Total Fat: 6gCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 20g

Pin me!

 

 

More Soup Recipes You’ll Love:

 

Have a wonderful day!

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

Leave a Comment

Your email address will not be published. Required fields are marked *

  • This soup is so easy to make and so yummy. I made it again today and made extra to freeze for another day. It’s definitely a staple in our house 👍🏻😀

  • This soup has become an absolute staple for me since finding the recipe in January! I make it every couple weeks and it never gets old, so easy and friendly for someone that can’t do dairy or wheat. Great recipe for a limited time to cook!

  • This soup was delish!! I also added some ginger and miso since I didn’t have any broth and it turned out great.

  • This was delicious! Made up a pot today on my sick day. Not sure if it was the rice that gave it such a good texture or the thyme, but it was the best chicken (wannabe noodle) soup I’ve ever made. Thanks again for another awesome recipe!

    • Definitely! I would probably add everything in and set on high for 4 hours – or you could use raw chicken and uncooked rice with some extra liquid and do low for 8 hours!

    • Hey Emily! I didn’t really know how to explain it myself so here’s a good explanation I found online : Sprouted brown rice is simply brown rice that is tricked into thinking that it’s time to grow into a plant. We place brown rice in a warm, humid environment which encourages the germ (the corner of the rice kernel where life begins) to start the growth process. The rice kernel effectively flips a switch, where its sole purpose is now focused on creating new life. The germ begins pumping vitamins, nutrients and amino acids into the rice kernel in preparation for growth. When the maximum possible nutrition in the rice kernel is reached, we cool it down, locking in all the added vitamins, nutrients and amino acids.

      As for the My Fitness Pal – I try my best to plan my days and meals ahead so that I know I’m fitting my calories and macros. It’s much easier that way because then when I actually make the meal, I don’t have to think about it! Lol!