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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Instant Pot Chicken and Rice Soup
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
This is the easiest and fastest recipe for Instant Pot Chicken and Rice Soup. Everything goes in the pot, including whole chicken breasts and white rice, and cooks in just 5 minutes.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 5 minutes cooking time + quick release
Ingredients
- 1 small onion or half of a large onion, finely chopped
- 2 garlic cloves, finely chopped or thinly sliced
- 2 ribs celery, finely chopped or thinly sliced
- 2 carrots, finely chopped or thinly sliced
- ¾ cup long grain white rice (such as jasmine or basmati)
- 2 boneless, skinless chicken breasts (about 1 pound total)
- ½ teaspoon dried dill
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon garlic powder
- ⅛ teaspoon turmeric
- 1 small bay leaf
- 8 cups chicken broth
- 2 tablespoons butter (optional but delicious!)
Recipe Note: This soup only cooks for 5 minutes on high pressure. Make sure to finely chop or thinly slice the onion, garlic, carrot and celery so the veggies soften during the short cooking time.
Instructions
- Combine all ingredients (except for the butter) in the Instant Pot.
- Secure the lid, making sure the steam release valve is in the sealed position.
- Cook on high pressure for 5 minutes.
- Instantly release the pressure when the cooking time is done. I like to drape a dish towel over the steam release valve before releasing the pressure, to prevent liquid from splattering out.
- Take out the chicken breasts with tongs and set on a cutting board.
- Let the chicken rest for 10 minutes and let the soup sit so that the rice absorbs more broth and thickens up.
- Shred or chop the chicken, season with salt if needed, and add back to pot.
- If using the butter, stir it into the soup. Taste the soup and add salt if needed.
Notes
You can use water instead of chicken broth (or a combination of the two) but it won't be quite as flavorful. Adding more salt after the soup is cooked will help boost the flavor.
If you prefer soup with more broth, then cut back the rice to ½ cup.
All of my recipes are made in a 6-quart instant pot.
I like adding lemon pepper to my bowl of rice soup. It's too peppery for my kids, so I don't add it to the main pot.
- Category: soup
- Method: Instant Pot
- Cuisine: American
Keywords: chicken breast, rice, chicken and rice soup, instant pot soup
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Jac
The turmeric added to this soup was a genius touch! Such a flavourful soup and I loved how quick it cooked in the pressure cooker. Thanks!
★★★★★
Beth
One of my favorite soups. I love the addition of the turmeric too. It adds so much flavor!
★★★★★
Lindsay
Soup in the instant pot is such a great time saver for me. This soup looks amazing, and I know my kids will love it! Adding to the list for fall.
★★★★★
Dannii
Chicken soup is the ultimate pick me up when I am ill. This instant pot version looks delicious and so easy too.
★★★★★
Liz
I've been loving my Instant Pot this summer because it doesn't heat up the whole kitchen! this soup is going to be a new favorite!
★★★★★