Instant Pot Chicken and Rice Soup is a favorite quick and comforting dinner for busy fall and winter evenings. It’s full of flavor with tender chicken, vegetables, and just a hint of sweetness and brightness from red bell pepper.
Instant Pot Chicken and Rice Soup
If you have about 30 minutes, you can make this hearty Instant Pot chicken and rice soup. It combines cooked chicken, long-grain basmati rice, carrots, celery, onion, and a savory chicken stock for a satisfying bowl that’s warm, filling, and easy to customize. Using cooked chicken and quick-cooking basmati keeps hands-on time to a minimum—everything cooks together in one pot for an efficient, flavorful meal.
This recipe feels like a home-cooked classic but comes together fast, making it ideal for busy weeknights or a relaxed weekend supper. It reheats well, so leftovers are convenient for the next day’s lunch or dinner.
The Instant Pot speeds up cooking without sacrificing texture: vegetables stay tender-crisp, rice cooks through without getting too soft, and the chicken absorbs the broth’s flavor. It’s a flexible recipe—swap in whatever vegetables or herbs you have on hand to suit your tastes.
Why You’ll Love This Dish
- Fast and easy – Ready in about 30 minutes from start to finish.
- One-pot convenience – Everything cooks in the Instant Pot for minimal cleanup.
- Balanced meal – Protein, vegetables, and rice in a single bowl.
- Great for leftovers – Keeps well for a couple of days refrigerated.
- Customizable – Swap vegetables, herbs, or rice type to suit what you have.
Instant Pot Recipes
Recipe Shopping List
You likely have many of these pantry and fridge staples, but here’s a quick shopping list to check before you start. Exact amounts are listed in the recipe card below.
- Chicken stock – homemade or store-bought for a rich base.
- Cooked diced chicken – rotisserie, leftover, or pre-cooked chicken breast.
- Sliced carrots – add sweetness and texture.
- Diced red bell pepper – color and a touch of sweetness.
- Diced celery – classic soup flavor and crunch.
- Diced onion – builds savory depth in the broth.
- Fresh parsley – bright, herbaceous finish.
- Bay leaf – subtle background earthiness.
- Oregano – warm, herbal note that pairs well with chicken.
- Basmati rice – long-grain rice that holds up well in soup.
How To Make This Recipe
Below is a straightforward overview of the method. For exact ingredient amounts and full details, refer to the recipe card later in the page.
- Load the Instant Pot – Add chicken stock, cooked chicken, vegetables, rice, and seasonings to the pot.
- Seal the lid – Close the lid and set the valve to sealing.
- Pressure cook – Cook on high pressure for 2 minutes.
- Quick release – Carefully release pressure using a towel for safety, then open once the pin drops.
- Finish and serve – Stir the soup, remove the bay leaf, adjust seasoning, and serve hot.
Recipe FAQ
Do you have to use a pressure cooker?
No. You can make this soup on the stovetop by simmering everything together until the rice and vegetables are tender. Cooking will take longer, but the result is similarly comforting.
Can you substitute a different type of rice?
You can substitute similar long-grain rices like jasmine with similar results. Be cautious with quick-cooking or minute rice—those varieties cook much faster and can become mushy if treated the same as regular basmati.
Serve This With…
Serve this soup with warm bread or milk rolls and a simple green salad dressed with a tangy vinaigrette for a complete meal. It pairs well with crusty rolls, cornbread, or steamed greens.
Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup is a quick, comforting one-pot meal perfect for chilly nights. It combines tender chicken, vegetables, herbs, and basmati rice in a savory broth.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients
- 3 quarts chicken stock
- 4 cups cooked diced chicken
- 3 cups sliced carrots
- ½ cup diced red bell pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoon parsley
- 1 bay leaf
- 1½ teaspoons oregano
- 1 cup basmati rice
Instructions
- Place all ingredients into the Instant Pot. Close the lid and set the valve to sealing.
- Set to Manual/Pressure Cook on high for 2 minutes.
- Perform a quick release, carefully venting the pressure with a towel for safety. Open when the pin has dropped.
- Stir the soup, remove the bay leaf, taste and adjust seasoning, then serve hot.
Notes
I used an 8-quart Instant Pot, but a 6-quart should work as long as the pot is not overfilled. If you adjust servings, be mindful of liquid-to-rice ratios to maintain texture.
Nutrition Information (per serving)
Calories: 410 • Total Fat: 18g • Saturated Fat: 5g • Unsaturated Fat: 13g • Cholesterol: 118mg • Sodium: 301mg • Carbohydrates: 26g • Fiber: 5g • Sugar: 8g • Protein: 34g
Nutrition data is an estimate. If you require precise information for dietary or medical reasons, consult a trusted nutrition source.