This instant pot chicken and rice soup is so comforting and easy enough to make on a busy weeknight. Salty chicken broth, fresh parsley, bright lemon juice with carrots, celery onion and of course chicken and rice.
I'd like to introduce to you, your new favorite instant pot soup recipe.
Soup, meet friends, friends meet Instant pot chicken and rice soup that is so classically perfect you will make it as often as we do. Like once a week often.
This recipe is:
- Fresh! Like burst of salty chicken broth with lemon fresh
- Easy! Like ready in under 30 minutes easy
- Filling! Like I try and eat to huge bowls but way stuffed filling.
I typically always have these ingredients on hand so if the concept of making dinner makes you want poke your own eyes out, this is when I like to pull out this recipe. Even if you don't have rotisserie chicken I share how I make chicken for this with zero effort!
Also if I were you, I would most definitely not skip out on making this really amazing and stupid easy Gluten Free Cheddar Cheese Quick Bread to go with the soup.
Ingredients and Substitutions
To make this soup you only need 9 ingredients
- Boneless, skinless cooked chicken- cubed or shredded. Use a rotisserie to make this extra easy
- Jasmine rice- this is my favorite rice but any white rice that isn't "instant" will work!
- Chicken broth- feel free to also sub bone broth if you have it. That would make it extra healing.
- Celery, carrots, onions- your traditional veggie mix in any chicken soup
- Fresh parsley- beautiful and bright
- Lemon Juice- just enough lemon juice to brighten and lift the soup but not make it taste like lemon. In a pinch I have used orange and mandarin juice in the same amount and it is equally amazing, maybe even better.
- Avocado Oil- to saute your veggie mix in (or sub whatever oil you have on hand).
How to make
- First set your instant pot to saute. Next, while your instant pot is heating up, finely chop your veggie mix- onions, carrots, and celery.
- Once your instant pot says ‘hot’ add your oil and then add your veggies. Sauté for 3 minutes, until just fragrant and beginning to soften.
- Turn the instant pot off and begin to add the rest of your ingredients except for the parsley and lemon. Give it a stir and place the lid on your instant pot.
- Set the instant pot to manual for 5 minutes. After the 5 minutes is up, quick release your instant pot by opening the valve all the way. Stir the ingredients and add your lemon juice and parsley.
- And now your finished cooking. Pretty quick right? Serve this soup along side some gluten free bread or a side salad and your meal is ready to go.
If you would love to find out how to make your own Instant Pot Bone Broth for this soup. Check out the post linked.
Recipe
Instant Pot Chicken and Rice Soup
- Total Time: 10
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A classic chicken and rice soup made simply and under 30 minutes in your instant pot. Comforting rice and salty broth with tender chicken make for a family favorite that is gluten free.
Ingredients
- 3 cups cubed cooked chicken- a rotisserie chicken is perfect for this (I used breast but you can use your favorite)
- 8 cups of chicken broth
- ½ cup of jasmine rice (uncooked)
- ½ cup of finely chopped white onion (about ½ onion)
- ½ cup of finely chopped carrot (about 1-2 large carrots)
- 1 cup of finely chopped celery (about 2 large celery stalks)
- 3 tablespoons fresh parsley, minced (1 large handful) or 1 tablespoon of dried
- lemon juice from ½ large lemon (real lemon no fake stuff)
- 1 teaspoon of salt + more taste
Instructions
- Turn your instant pot on 'saute'. While it is heating, finely chop your carrots, onion, and celery.
- Once the instant pot reads 'hot', add oil then carrots, celery and onion. Stirring frequently, cook for 2-3 minutes. The veggies should be fragrant and just beginning to soften.
- Turn the instant pot to 'off'. Add your broth, rice and cooked cubed chicken. Stir.
- Place the lid on the Instant Pot and set to 'manual' for 5 minutes.
- While the the instant pot heats and cooks the soup, prepare your parsley. Chop a handful of parsley leaves very finely or minced.
- Once the soup is finished (after 5 minutes) turn off and quick release the pressure valve. Add lemon juice and parsley. Stir to combine. Add salt to taste after cooking.
- Serve hot.
Notes
- Left over chicken or turkey could be used in addition to the rotisserie chicken.
- Don't use instant rice- it would turn out mushy
- If you sub a different type of rice- ie brown or wild rice- additional cooking times may be needed.
- Sometimes when quick releasing this it can get messy, I like to throw a kitchen towel over it if it's getting messy.
- If I need to make my chicken breast I throw 1 pound of chicken breast in the instant pot and cook for 14 minutes with ½ cup of water, quick release and shred for the soup.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Jennifer
I absolutely love this soup-easy and super fast in the instapot! I’m finding many of these recipes on this site are healthy and family friendly. Absolutely will I follow. Thank you!
★★★★★
Loren
Thanks so much Jennifer!!
Kristal
Do you mean the pressure cooker setting?
Loren
Hi Kristal,
It is manual for my older model. Pressure cooker setting would be for newer ones! Hope this helps.