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Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup delivers tender chicken and perfectly cooked long-grain white rice simmered in a flavorful broth with an herb-forward finish. The pressure-cook cycle delivers rich, homemade flavor fast, then you natural-release for tender results.
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Prep Time 15 minutes
Cook Time 20 minutes
natural release 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Olive oil
  • 2 tbsp olive oil
Yellow onion
  • 1 medium yellow onion, diced
Carrots
  • 2 medium carrots, diced
Celery
  • 2 stalks celery stalks, diced
Garlic
  • 3 cloves garlic, minced
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Dried rosemary
  • 0.5 tsp dried rosemary
Black pepper
  • 0.5 tsp black pepper
Kosher salt
  • 1 tsp kosher salt
Low-sodium chicken broth
  • 6 cup low-sodium chicken broth
Boneless, skinless chicken breasts
  • 1.5 lb boneless, skinless chicken breasts
Long-grain white rice
  • 1 cup long-grain white rice, rinsed
Bay leaf
  • 1 bay leaf
Lemon juice
  • 1 tbsp lemon juice
Fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Instant Pot

Method
 

Sauté the vegetables
  1. Select the Sauté setting on the Instant Pot and heat the olive oil. Wait until the oil looks shimmering before continuing.
  2. Add the onion, carrots, and celery and cook for 4–5 minutes until slightly softened. Stir occasionally so the vegetables start to take on light color.
  3. Stir in the garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
Build the broth
  1. Add the thyme, parsley, rosemary, black pepper, and salt, then stir for about 30 seconds to bloom the spices. You should smell the herbs more strongly.
  2. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Scrape until you see the stuck bits release.
Pressure cook
  1. Add the chicken breasts, rinsed rice, and bay leaf to the pot. Spread the rice evenly in the liquid as you add it.
  2. Lock the lid and set the valve to Sealing. Confirm the valve position before starting.
  3. Pressure cook on High Pressure for 10 minutes. The pot will come to pressure and then count down.
  4. Allow a 10-minute natural release before carefully releasing the remaining pressure. Wait the full time, then release carefully according to the Instant Pot instructions.
Finish and serve
  1. Remove the chicken and shred it using two forks. Use the forks to pull the meat into bite-size pieces.
  2. Discard the bay leaf. Lift it out so none remains in the soup.
  3. Return the shredded chicken to the soup and stir to combine. Make sure the chicken is evenly distributed.
  4. Stir in the lemon juice and fresh parsley. Add after pressure cooking so the flavor stays bright.
  5. Taste and adjust seasoning if needed. Add more salt and pepper only if your broth needs it.
  6. Serve hot with crusty bread or crackers. Spoon the soup into bowls right away so the rice is tender.

Notes

For best texture, rinse the rice and avoid stirring during pressure cooking so the grains stay tender. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave with a splash of broth or water. Freezing is not recommended because white rice can soften too much after thawing. If you want a dairy-free option, this recipe already is dairy-free; for a lower-sodium version, use low-sodium broth and reduce added salt to taste.