Instant Pot Chicken and Rice Soup: A Comforting Classic Made Easy

Chicken and rice soup is the quintessential comfort food, a warm and soothing remedy for whatever ails you. But simmering it on the stovetop for hours can be time-consuming. Enter the Instant Pot, a kitchen marvel that drastically cuts down the cooking time without sacrificing flavor. This recipe delivers a deeply satisfying, flavorful chicken and rice soup in a fraction of the time, making it perfect for busy weeknights or when you just need a quick and comforting meal.

Why Use an Instant Pot for Chicken and Rice Soup?

The Instant Pot offers several advantages over traditional stovetop cooking for chicken and rice soup:

* **Speed:** The most obvious benefit is the significantly reduced cooking time. The pressure cooker cooks the chicken and rice much faster than simmering on the stove.
* **Flavor:** Pressure cooking helps to extract more flavor from the chicken and vegetables, resulting in a richer and more flavorful broth.
* **Convenience:** It’s a hands-off cooking method. Simply add the ingredients, set the timer, and let the Instant Pot do its work.
* **Tender Chicken:** The chicken becomes incredibly tender and falls off the bone, adding to the comforting texture of the soup.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this Instant Pot Chicken and Rice Soup recipe:

* **Chicken:** Use bone-in, skin-on chicken pieces for the most flavorful broth. Chicken thighs and drumsticks are excellent choices. You can also use a whole chicken cut into pieces. Boneless, skinless chicken breasts can be used, but the broth will be less rich. If using boneless breasts, consider adding a chicken bouillon cube or bone broth to enhance the flavor.
* **Rice:** Long-grain white rice is the best choice for this soup. It cooks evenly and doesn’t become mushy. Avoid using brown rice or wild rice, as they require longer cooking times and can result in overcooked chicken.
* **Vegetables:** A classic combination of onion, carrots, and celery forms the aromatic base for the soup. You can also add other vegetables like garlic, leeks, or parsnips.
* **Broth:** Chicken broth or stock is essential for a flavorful soup. Use low-sodium broth to control the saltiness of the final dish. Homemade chicken broth is always a plus!
* **Herbs and Spices:** Bay leaf, dried thyme, dried rosemary, salt, and pepper are the basic seasonings. You can also add other herbs and spices like parsley, oregano, or garlic powder.
* **Lemon Juice (Optional):** A squeeze of fresh lemon juice brightens up the soup and adds a touch of acidity.
* **Fresh Parsley (Optional):** For garnish and added freshness.

Here’s a more detailed list of ingredients with quantities:

* 1.5 – 2 pounds bone-in, skin-on chicken thighs or drumsticks (or a whole chicken cut into pieces)
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced (optional)
* 8 cups chicken broth (low-sodium preferred)
* 1 cup long-grain white rice, rinsed
* 1 bay leaf
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Fresh parsley, chopped (for garnish, optional)

Step-by-Step Instructions

Follow these simple steps to make delicious Instant Pot Chicken and Rice Soup:

**Step 1: Sear the Chicken (Optional but Recommended)**

While this step is optional, searing the chicken adds a depth of flavor to the soup. Turn on the Instant Pot to the ‘Saute’ function. Add olive oil to the pot. Once the oil is hot, add the chicken pieces in batches, being careful not to overcrowd the pot. Sear each side for 2-3 minutes until golden brown. Remove the chicken from the pot and set aside.

**Step 2: Saute the Vegetables**

Add the chopped onion, carrots, and celery to the Instant Pot. Saute for 5-7 minutes, or until the vegetables are softened and the onion is translucent. If using garlic, add it during the last minute of sauteing to prevent it from burning.

**Step 3: Add the Remaining Ingredients**

Pour the chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor resides!). Add the rinsed rice, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.

**Step 4: Pressure Cook**

Gently place the seared chicken pieces back into the Instant Pot, ensuring they are submerged in the broth. Close the lid and seal the valve. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 12 minutes.

**Step 5: Natural Pressure Release (Recommended)**

Allow the Instant Pot to naturally release pressure for 10 minutes. This helps to keep the chicken moist and tender. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the ‘Venting’ position.

**Step 6: Shred the Chicken**

Once the pressure is fully released, carefully open the Instant Pot. Remove the chicken pieces from the pot and place them on a cutting board. Use two forks to shred the chicken. Remove and discard the bones and skin.

**Step 7: Return the Chicken and Simmer**

Return the shredded chicken to the Instant Pot. Turn on the ‘Saute’ function and bring the soup to a simmer. Simmer for 5-10 minutes, or until the rice is cooked to your liking. If the soup is too thick, add more chicken broth to reach your desired consistency.

**Step 8: Season and Serve**

Stir in the lemon juice (if using). Taste the soup and adjust the seasonings as needed. Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve hot and enjoy!

Tips and Variations

* **Make it Creamy:** For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
* **Add More Vegetables:** Feel free to add other vegetables like peas, corn, green beans, or spinach.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Make it Vegetarian:** Substitute vegetable broth for chicken broth and add lentils or chickpeas for protein.
* **Use Leftover Rotisserie Chicken:** Short on time? Use leftover rotisserie chicken. Add it to the Instant Pot after the rice is cooked.
* **Freezing Instructions:** Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Adjusting the Thickness:** If your soup is too thick, add more broth. If it’s too thin, simmer on saute mode for a bit longer to allow some of the liquid to evaporate.
* **Don’t overcook the rice:** Overcooked rice will make the soup mushy. Be sure to rinse the rice before adding it to the Instant Pot, and don’t overcook it during the simmering stage.
* **Salt and Pepper:** The amount of salt and pepper needed will vary depending on the salt content of your broth. Start with a smaller amount and add more to taste.
* **Deglazing the pot:** Deglazing the pot after searing the chicken and sauteing the vegetables is crucial. Scraping up those browned bits releases a ton of flavor into the soup.
* **Broth to Rice Ratio:** The 8 cups of broth to 1 cup of rice ratio is generally a good starting point, but you might need to adjust it depending on your preferences. If you prefer a thicker soup, use slightly less broth. If you prefer a thinner soup, use slightly more broth.

Serving Suggestions

Instant Pot Chicken and Rice Soup is a complete meal in itself, but here are some serving suggestions to elevate your dining experience:

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the flavorful broth.
* **Grilled Cheese Sandwich:** A classic pairing! A grilled cheese sandwich is the perfect complement to a bowl of chicken and rice soup.
* **Side Salad:** A simple green salad adds a refreshing element to the meal.
* **Crackers:** Oyster crackers or saltines are a traditional addition to chicken soup.
* **Lemon Wedges:** Offer lemon wedges for those who want to add an extra burst of citrus flavor.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used. However, a typical serving of Instant Pot Chicken and Rice Soup will provide a good source of protein, vitamins, and minerals.

* Calories: Approximately 250-350 per serving
* Protein: 20-30 grams per serving
* Carbohydrates: 20-30 grams per serving
* Fat: 10-20 grams per serving

**Disclaimer:** These are approximate values. For accurate nutritional information, calculate based on the specific brands and quantities of ingredients you use.

Recipe Card

**Instant Pot Chicken and Rice Soup**

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1.5 – 2 pounds bone-in, skin-on chicken thighs or drumsticks (or a whole chicken cut into pieces)
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced (optional)
* 8 cups chicken broth (low-sodium preferred)
* 1 cup long-grain white rice, rinsed
* 1 bay leaf
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Fresh parsley, chopped (for garnish, optional)

**Equipment:**

* Instant Pot
* Cutting board
* Knife
* Two forks

**Instructions**

1. **Sear the Chicken (Optional):** Turn on the Instant Pot to the ‘Saute’ function. Add olive oil. Sear chicken in batches until golden brown, 2-3 minutes per side. Remove and set aside.
2. **Saute the Vegetables:** Add onion, carrots, and celery to the Instant Pot. Saute for 5-7 minutes until softened. Add garlic (if using) during the last minute.
3. **Add Remaining Ingredients:** Pour in chicken broth, scraping up any browned bits. Add rinsed rice, bay leaf, thyme, and rosemary. Season with salt and pepper.
4. **Pressure Cook:** Place chicken back into the Instant Pot, ensuring it’s submerged. Close the lid and seal the valve. Cook on ‘Manual’ or ‘Pressure Cook’ for 12 minutes.
5. **Natural Pressure Release:** Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
6. **Shred the Chicken:** Remove chicken, shred with two forks, and discard bones and skin.
7. **Return the Chicken and Simmer:** Return shredded chicken to the Instant Pot. Turn on ‘Saute’ and simmer for 5-10 minutes, until rice is cooked. Add more broth if needed to reach desired consistency.
8. **Season and Serve:** Stir in lemon juice (if using). Taste and adjust seasonings. Remove bay leaf. Garnish with parsley (if desired). Serve hot.

**Notes**

* For a creamier soup, stir in a splash of heavy cream at the end.
* Add other vegetables like peas, corn, or spinach.
* Use leftover rotisserie chicken to save time.

Enjoy this comforting and easy Instant Pot Chicken and Rice Soup! It’s the perfect meal for a cold day or when you’re feeling under the weather.