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Instant Pot Chicken and Rice Soup

A hearty chicken and rice soup made in the Instant Pot with fresh veggies, rice, and rotisserie chicken. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 262 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 lb chicken breasts diced*
  • 1 medium yellow onion finely chopped
  • 2 garlic cloves minced
  • 2 medium carrots chopped
  • ½ cup chopped celery
  • 1 teaspoon poultry seasoning or dried thyme
  • 1 bay leaf optional
  • 32 ounces low-sodium chicken stock
  • 2 cups water
  • 1 cup white rice*

Instructions

    Cup of Yum
  1. Set the Instant Pot to sauté and heat the oil. Add the chicken pieces and brown them, stirring frequently, for about 2 minutes.
  2. Add the onions, garlic, carrots, and celery. Cook for 4 minutes or until the veggies have softened. 
  3. Add the seasoning, bay leaf (if using), and stir to combine, while sauteeing for one more minute. 
  4. Pour in the broth, water, and rice. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 5 minutes. 
  5. Once the cycle is finished, do a NATURAL RELEASE for 5 minutes (wait 5 minutes). Then, release the pressure by opening the pressure valve and release the steam away from you.
  6. Remove the lid, and serve.

Notes

  • Using cooked, shredded rotisserie chicken:
  • Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on HIGH PRESSURE for 4 minutes. Do a natural release of 5 minutes, then release the pressure.
  • Add all the veggies to the pot and sauté until tender. Add the seasoning, stir to combine. Add the broth, water, rice, and chicken, close the lid and cook on 
  • . Do a natural release of 5 minutes, then release the pressure.
  •  
  • Using brown rice:
  • Follow the recipe and change the cooking time to 12 minutes on high pressure. Do a natural release of 5 minutes, then release the pressure.
  • Follow the recipe and change the cooking time to 
  • Do a natural release of 5 minutes, then release the pressure.

Nutrition Information

Serving 1 bowl Calories 262kcal (13%) Carbohydrates 31g (10%) Protein 22g (44%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 160mg (7%) Potassium 564mg (16%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3462IU (69%) Vitamin C 4mg (4%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 262

% Daily Value*

Serving 1 bowl
Calories 262kcal 13%
Carbohydrates 31g 10%
Protein 22g 44%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 48mg 16%
Sodium 160mg 7%
Potassium 564mg 12%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 3462IU 69%
Vitamin C 4mg 4%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.