Instant Pot Chicken and Rice Soup

a bowl of chicken breast and white rice soup

5 from 7 reviews

This is the easiest recipe for Instant Pot chicken and rice soup, just dump everything into the pressure cooker! White rice gives the broth a creamy texture, plus there's tender chicken breast and veggies to make the soup even more satisfying.

Total Instant Pot Cooking Time:  20 minutes to reach pressure + 5 minutes cooking time + quick release

This recipe was originally published in Feb 2021 and updated on Nov 16, 2022


Units Scale
  • Half an onion, finely chopped
  • 2 garlic cloves, finely chopped or thinly sliced
  • 2 celery stalks, finely chopped or thinly sliced
  • 2 carrots, finely chopped or thinly sliced
  • 3/4 cup long grain white rice (such as jasmine or basmati)
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 8 cups/2 quarts chicken broth
  • 2 tablespoons butter (optional but delicious!)

Recipe Note: Make sure to finely chop or thinly slice the onion, garlic, carrot and celery so the veggies soften during the short cooking time. 


  1. Combine all ingredients (except for the butter) in the Instant Pot. 
  2. Secure the lid, making sure the steam release valve is in the sealed position. 
  3. Cook on high pressure for 5 minutes. 
  4. Quick release the pressure when the cooking time is done. I like to drape a dish towel halfway over the steam release valve before releasing the pressure, to prevent liquid from splattering out.  
  5. Take out the chicken breasts with tongs and set them on a cutting board. 
  6. Let the chicken rest for 10 minutes. After ten minutes, chop or shred the meat. Add salt to taste.
  7. During this time, the soup will thicken. Taste the broth and add salt for more flavor. 
  8. Add the chicken back to pot. 
  9. If using the butter, stir it into the soup. 
  10. You can add more flavor with fresh dill, black pepper and/or lemon pepper. 


If you have time, you can saute the onion, celery and carrot for 3 to 5 minutes in a drizzle of oil before adding the rest of the ingredients. 

You can use water instead of chicken broth (or a combination of the two) but the soup won't be quite as flavorful. You'll definitely need to add more salt after the soup is cooked to help boost the flavor.  

If you want the rice to have a firmer texture, you have to cook the rice for a shorter amount of time. To do this, follow the instructions for this recipe but don't add the rice. Once the soup is done, take out the cooked chicken breasts and add the rice. Cook the soup again for 3 minutes. Then, add the chopped chicken breast back into the soup. 

This recipe was tested in a 6-quart instant pot. 

Keywords: Instant Pot chicken and rice soup, Instant pot soup, chicken and rice soup, instant pot soup