Instant Pot Chicken and Rice Soup is a quick and easy one-pot meal. The soup has lots of lemony garlic broth, veggies, chicken, and brown rice. It is the perfect quick meal to have while fighting a cold or any other winter sickness!
Two ways to make Instant Pot Chicken and Rice Soup
- This can be made with a rotisserie chicken which is shredded and added to the pot with the rest of the ingredients. Cook for about 8 minutes and allow steam to release naturally for about 10 minutes. Easy peasy!
- To make a richer broth use two bone-in chicken breasts and add broth, water, herbs, onions, garlic, and seasonings. Cook on Manual for 38 minutes. In a second Instant Pot(if available) cook the rice, carrots, and celery together for 8 minutes using the rice setting.
Both of these methods will be explained in more detail in the recipe card below. The soup pictured here was made using the second method and it is so delish!
To make a delicious Instant Pot chicken broth add fresh herbs such as sage, parsley, and oregano along with garlic, onions, carrots, and celery. The broth can be strained and used for the soup.
Easy Chicken Noodle Soup is another great recipe for winter! As well as Favorite Vegetable Soup + Grilled Cheese Croutons.
Instant Pot Chicken and Rice Soup
Servings 12
Ingredients
- 1 large onions, chopped
- 4 celery ribs, sliced
- 6 carrots, sliced
- 2 chicken breast or one rotisserie chicken
- 1 tbsp salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- 1 bunch fresh parsley
- 3-4 sprigs fresh oregano
- 1 whole lemon, sliced
- 32 oz. chicken broth
- 4 cups water
- 2 cups uncooked rice
- 1 cup frozen English peas
Instructions
Quick Method
- Prepare a 6 qt. instant pot for use.
- Shred the rotisserie chicken and add to the instant pot.
- Add all of the rest of the ingredients to the pot. Layering the fresh herbs and lemon slices on top.
- Use the rice setting or Manually set for 8 minutes.
- When the cycle is done allow the pot to release steam for 5-10 minutes and then quick release.
- Remove lid and discard the lemon slices and herbs.
- There should be plenty of liquid but in case there isn't add more chicken broth and stir to combine everything. Add 1 cup of English peas and stir. Taste test and add more seasonings as needed. Serve with crusty bread or crackers.
2-step Method
- Add two bone-in chicken breasts to an instant pot. Pour in the chicken broth and water. Add the onion, garlic, salt, and pepper.
- Layer the fresh herbs over everything and the lemon slices. Set manually for 38 minutes.
- Quick-release the steam and remove the lid. Discard lemon and herbs. Remove the chicken and debone and shred.
- Meanwhile, add the rice to a second Instant Pot along with the sliced carrots, celery, 2 cups of additional broth and set Manually for 8 mins. or use the Rice setting. Quick-release the steam when the cycle is done. ***If a second Instant Pot isn't available the rice, carrots, and celery can be cooked on the stovetop with an additional two cups of broth.
- Pour the liquid from the first pot through a strainer or colander. Return it to the Instant Pot along with the shredded chicken, rice, carrots, and celery. Pour about 1 cup of English peas into the liquid and stir around.
- Use the saute function to heat everything through before serving.
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