Instant Pot Chicken and Rice Soup

There are about a million ways to make Chicken Soup. On the stovetop with Homemade Noodles, in the Crock Pot with chunky veggies, you can add rice and quinoa, or make it creamy and cheesy. All are wonderful and hearty and satisfying and it’s no secret…there are many that live and breath here on my site.

However, there is still room for this delightful treasure I’ve brough to share with you today.

Enter…Instant Pot Chicken and Rice Soup. It, too is DELICIOUS, hearty with tender pieces of chicken, a broth that could comfort a soul from now until forever and is loaded with chunky yet tender veggies and rice.

Also, and very importantly…it will only take you just a few minutes to assemble. Truly…chop your veggies, let them saute in the instant pot for a few minutes, add all the other ingredients, set it to high pressure for 30 minutes and let it cook away. It will take your pot a bit to heat up, so it won’t be done for about an hour…but still. Friends. We are talking about hands free soup of wonder, here.

Full of flavor, happiness and ease. All in one shot, my friends.

Make the soup. 🙂 Make it and love it, and enjoy the extra time you have with your family.

Instant Pot Chicken and Rice Soup

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Serves: 12 servings Prep Time: 15 minutes Cooking Time: 30 minutes + time for the instant pot to heat up 30 minutes + time for the instant pot to heat up

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

• 1 Tb oil
• 4 C carrots, chopped into 1 inch chunks
• 2 C celery, chopped into 1 inch chunks
• 1 C onion, chopped into 1/2 inch chunks
• 2 tsp garlic, minced
• 10 C water
• 10 tsp chicken bullion granules
• 2 chicken breast (frozen or fresh)
• 2 chicken thighs (frozen or fresh)
• 2 bay leaves
• 1 tsp onion salt
• 1 Tb parsley
• 1 tsp thyme
• 1 tsp poultry seasoning
• 1/2 tsp sage
• 1 tsp salt
• 1/4 tsp pepper
• 1 C brown rice (white rice can be used, but doesn't hold up quite as well as the brown)
• 2 Tb butter

Instructions

1. Chop all your veggies. 
2. Turn your instant pot to the sauté setting. When the pot is nice and warm, add the oil. Allow it to heat through and then add your carrots, celery and onions. Cook and stir occasionally until the onions are translucent. Add the minced garlic and cook for another 2 minutes. 
3. Add all the other ingredients, except the butter. Cover the pot, make sure the vent is closed. Set it to "high pressure" for 30 minutes. 
4. When the timer sounds and the soup is done, release the vent. (I like to put a kitchen towel over the top to catch the frothy steam). Alternatively, you can allow the vent to release naturally and leave the soup in the pot, nice and warm until you are ready to eat. 
5. Remove the chicken from the pot, shred it with two forks and place it back into the broth. 
6. Add the butter and stir it in. Give it all a taste and add more salt and pepper to your liking. It shouldn't need much. 🙂 

Serve and enjoy!