Go Back
There's something inherently comforting about a warm bowl of chicken and rice soup. This classic dish has been a staple in many households for generations, often associated with nurturing care and home-cooked warmth. Whether it’s a chilly winter evening or a rainy afternoon, a hearty serving of chicken and rice soup can lift spirits and soothe the soul. Thanks to the advancements in kitchen technology, crafting this beloved recipe has become simpler and quicker than ever. Enter the Instant Pot: the multi-functional pressure cooker that has revolutionized meal preparation.

Instant Pot Chicken and Rice Soup

Warm up with this cozy Instant Pot Chicken & Rice Soup! Perfect for chilly days, this easy recipe combines tender chicken thighs, aromatic vegetables, and fluffy rice in a flavorful broth. The addition of peas and a splash of lemon juice adds brightness, while fresh parsley provides a lovely garnish. Ready in just 40 minutes, this soup serves 6 and is sure to be a family favorite. Enjoy the ultimate comfort food with minimal effort!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup long-grain white rice, rinsed

1 medium onion, diced

2 medium carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

1 tablespoon olive oil

1 cup frozen peas

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Set the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 4-5 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

    Season the Chicken: Season the chicken thighs with salt and pepper. Push the sautéed vegetables to one side and add the chicken to the pot, browning it slightly on each side, about 2-3 minutes.

      Add the Rice and Broth: Pour in the rinsed rice, chicken broth, dried thyme, dried oregano, and bay leaf. Stir to combine, ensuring the rice and chicken are submerged in the liquid.

        Pressure Cook: Close the Instant Pot lid and set the valve to “sealing.” Select the 'Manual' or 'Pressure Cook' option and set the timer for 10 minutes on high pressure.

          Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.

            Finish the Soup: Carefully remove the bay leaf from the soup. Use tongs to shred the chicken into bite-sized pieces. Stir in the frozen peas and lemon juice. Adjust seasoning with additional salt and pepper to taste, if desired.

              Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy your warm, comforting Instant Pot Chicken and Rice Soup!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6