Instant Pot Chicken & Rice Soup
A warm and comforting soup made with tender chicken, fluffy rice, and soft vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Turn on the Instant Pot and select the sauté function. Add the olive oil and sauté the chopped onion, diced carrots, and diced celery until they soften, about 5 minutes.
- Stir in the shredded chicken, rice, chicken broth, garlic powder, dried thyme, salt, and pepper, ensuring everything is well combined.
- Close the lid of the Instant Pot. Set it to pressure cook on high for 10 minutes. Make sure the pressure valve is sealed.
- After cooking, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.
- Open the lid, stir the soup, and taste to adjust the seasoning if necessary. Serve the soup warm, straight from the pot.
Notes
Using rotisserie chicken can save time and add flavor. For firmer rice, consider reducing the cooking time slightly.