Why add a pinch of turmeric to soup?

This recipe calls for only 1/8 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 can I do if I don't want the rice to be too soft?

White rice cooks quickly in a pressure cooker. In as little as 3 minutes at high pressure, it can be ready. However, this soup cooks longer, so that the chicken breast and veggies also have time to cook fully. As a result, the white rice in this soup has a soft texture and releases starch that thickens the broth. 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.

I only like well-cooked onion. Should I saute it first?

If you have time, then saute the onion, carrot and celery for 3 to 5 minutes with a drizzle of oil. Then, add the remaining ingredients to the Instant Pot and proceed with the recipe.

What is the easiest way to finely chop vegetables?

It's important to finely chop the onion, carrot and celery in this recipe or the veggies won't cook fully. Learn how to finely chop veggies by watching these videos: how to finely chop an onion , how to chop a carrot , how to finely chop celery.

Can I make this recipe using brown rice?

No. Brown rice takes longer to cook.

Can I use chicken thighs instead of chicken breast?

I like to cook boneless chicken thighs for 8 minutes in the Instant Pot. If you'd like to use thighs instead of chicken breast, then cook the chicken first before you add the rice. After the chicken has cooked in the broth, set it aside on a plate and add the rice to the pot. Cook the rice for 3 minutes, instant release. Then shred the chicken thighs and add the meat back to the soup.

Can I make this cream of chicken and rice soup?

To make the brothy creamy, add 1 cup of heavy cream to the finished soup. You'll also need to add more salt for flavor.

Can I use chicken tenders instead of breasts?

Yes, you can use chicken tenders although sometimes the texture isn't quite as moist.

Do I need to cook the rice before adding it to the soup?

No, the rice cooks in the pot along with the rest of the ingredients.

Instant Pot Chicken and Rice Soup

Name: Instant Pot Chicken and Rice Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup finely chopped onion; 2 garlic cloves, finely chopped or thinly sliced; 2 celery stalks, finely chopped or thinly sliced; 2 carrots, finely chopped or thinly sliced; ¾ cup long grain white rice (such as jasmine rice or basmati rice); 1 pound boneless, skinless chicken breasts; 1 teaspoon salt, plus more to taste; ½ teaspoon dried dill; ¼ teaspoon garlic powder; ⅛ teaspoon turmeric; 8 cups/2 quarts chicken broth; 2 tablespoons butter (optional but delicious!)

Instant Pot Chicken and Rice Soup

A bowl of chicken and rice soup garnished with dill.

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4.9 from 9 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 + 5 minute quick release

This recipe was originally published in Feb 2021 and updated in Nov 2023

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 10
Cook Time: 5
Total Time: 15 minutes
Yield: 6 servings 1x
Category: soup
Method: Instant Pot
Cuisine: American

Ingredients

Units Scale

1 cup finely chopped onion
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 rice or basmati rice)
1 pound 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.

Don't use chicken breasts that weigh more than 8 ounces or they might not cook fully.

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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.
Let the pressure release naturally for 5 minutes. Then, turn the valve to release the remaining pressure. Although it's not "officially" recommended, I like to drape a dish towel halfway over the steam release valve before releasing the pressure, to prevent liquid from splattering out.
Take out the chicken breasts with tongs and set them on a cutting board.
Let the chicken rest for 10 minutes. After ten minutes, chop or shred the meat. Generously season the chicken with salt.
Add the chicken back to pot.
If using the butter, stir it into the soup.
You can add more flavor with fresh dill, black pepper and/or lemon pepper.

Notes

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

Waiting 5 minutes before releasing the pressure helps keep the chicken breast tender. It also helps reduce the amount of broth that will spew out of the valve.

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. You can also substitute veggie broth for chicken broth.

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.

Find it online: https://www.kitchenskip.com/instant-pot-chicken-and-rice-soup/