The easiest and fastest recipe for Instant Pot Chicken and Rice Soup. Everything goes in the pot, including chicken breast and white rice, and cooks in just 5 minutes.
Instant Pot chicken and rice soup is comfort in a bowl. It's exactly the type of soup that you wish someone would hand you on a cold winter night. The broth reminds me of Campbell's soup from a can - and I mean that as a good thing!
This easy homemade chicken and rice soup is perfectly seasoned with dill, garlic powder and just a pinch of turmeric. White rice gives the soup a creamy texture, and there's chunks of chicken breast and veggies to make the soup even more satisfying.
Why Add Turmeric to Soup?
This recipe calls for only ⅛ teaspoon of turmeric. Just a pinch of turmeric doesn't affect the flavor of the soup, but it does give chicken soup an appetizing, yellow color. Try this trick with any type of chicken soup with a clear broth.
What Makes this Recipe Easy and Fast?
What I really love about this recipe is that everything goes into the pot at the same time. No chopping raw chicken and no sauteing the ingredients beforehand. Just program the Instant Pot to cook for 5 minutes on high pressure. Easy & fast!
- Whole chicken breasts (no cutting up raw chicken!)
- White rice
- Onion, carrot, celery, garlic
- Seasonings (dried dill, garlic powder, turmeric, bay leaf)
- Chicken broth (or water)
How to Cook Soup + White Rice in an Instant Pot
White rice cooks quickly at high pressure in the Instant Pot. In as little as 3 minutes at high pressure, it can be ready. However, this soup cooks slightly longer - 5 minutes - so that the chicken breast and veggies also have time to cook fully.
The result is white rice that's on the softer side, which is actually what I love about this soup. The longer the soup sits after it's cooked, the more liquid the rice absorbs, giving the broth a creamy porridge-like consistency.
If you prefer a thinner soup with more broth, then reduce the amount of rice in the recipe to ½ cup.
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