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Pressure-Cooker Homemade Chicken and Rice Soup

We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 5 min.
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 3 quarts chicken broth or water
  • 4 bone-in chicken breast halves (about 3 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon chicken bouillon granules
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup uncooked long grain rice
  • Minced fresh parsley, optional

Directions

  • In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure.
  • With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.

Instant Pot Chicken and Rice Soup Tips

Can you make Instant Pot chicken rice soup with frozen chicken?

While it is safe to cook frozen meat in an Instant Pot, but we recommend using raw chicken instead of frozen for this soup recipe. Here's our guide on how to cook frozen chicken in an Instant Pot if you decide to go the frozen route.

Can you add uncooked rice to chicken soup in an Instant Pot?

Yes, we recommend putting uncooked rice into your Instant Pot for this recipe as cooked rice may become mushy once pressure cooked. If you've got unused cooked wild rice on hand, use it for this chicken wild rice recipe.

Can I use brown rice instead of white in Instant Pot chicken rice soup?

Yes, you can use brown rice instead of white rice in this quick soup recipe. Feel free to play around with other types of rice, too. We recommend using a long grain rice like basmati or jasmine.
Nutrition Facts
1 cup: 223 calories, 7g fat (2g saturated fat), 72mg cholesterol, 1690mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 26g protein.

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Reviews

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  • Katy's mom
    Sep 10, 2020

    I haven't tried this recipe, but plan to do so. I will definitely use chicken broth for the liquid if I add uncooked rice. The rice will absorb a lot of the broth, but I doubt that the ratio of 3 quarts of water to 4 chicken breasts would produce much chicken flavor, even with the addition of bouillon granules. Alternatively, for more intense flavor, you can always use less liquid (about 7 or 8 cups) for the soup and cook the rice separately.