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5.0 from 12 votes

Instant Pot Chicken and Rice Soup Recipe

Chicken and Rice Soup - Make this classic soup in your Instant Pot or on the stove. With tender chicken and rice cooked to perfection, this soup is just what you need for a cozy meal!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
31 mins
Servings: 8 servings
Calories: 207 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • ½ cup chopped yellow or sweet onion about ½ of a medium onion
  • 1 ½ cups matchstick carrots
  • 1 cup chopped celery 2-3 stalks
  • 1 clove garlic minced
  • 1 teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 ½ pounds boneless skinless chicken breast
  • ¾ cup long grain brown rice uncooked
  • 4 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 2.5 cups baby spinach about half of a 5 oz. bag

Instructions

Instant Pot Recipe
    Cup of Yum
  1. Select the SAUTE function on the Instant Pot. Add olive oil, onion, carrots and celery to the pot. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
  2. Add the garlic and thyme and saute for an additional minute.
  3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the Instant Pot.
  4. Close and lock the lid. Make sure the valve is set to SEALING. Select the HIGH PRESSURE setting and cook for 11 minutes.
  5. After the cooking time is complete, do a quick release of pressure.  
  6. Open the lid and remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks. 
  7. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
Stove Top Recipe
  1. Add olive oil, onion, carrots and celery to a large pot or dutch oven. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
  2. Add the garlic and thyme and saute for an additional minute.
  3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the pot.
  4. Reduce heat to a simmer, cover and cook for 30 minutes, stirring periodically, until rice and vegetables are tender. 
  5. Remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks. 
  6. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.

Notes

  • Recipe tested in 6qt Instant Pot.
  • Doing a natural release of pressure for ten minutes may result in overcooked rice. Be sure to choose LONG GRAIN BROWN rice for this recipe.

Nutrition Information

Calories 207kcal (10%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 75mg (25%) Sodium 702mg (29%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 207

% Daily Value*

Calories 207kcal 10%
Carbohydrates 10g 3%
Protein 28g 56%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Cholesterol 75mg 25%
Sodium 702mg 29%
Fiber 2g 8%
Sugar 3g 6%

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