Bowl of Instant Pot chicken rice soup garnished with herbs

Instant Pot Chicken and Rice Soup

ByCasey Monroe

Why Make This Recipe

Instant Pot Chicken and Rice Soup is a comforting and hearty dish that’s perfect for any time of year. Using the Instant Pot cuts down on cooking time, making it quick and easy to prepare. The combination of tender chicken, wild rice, and fresh vegetables makes this soup nutritious and satisfying. Plus, it’s a great way to sneak in more veggies for both kids and adults!

How to Make Instant Pot Chicken and Rice Soup

Ingredients

  • 1 tbsp avocado oil (or olive oil)
  • 1 medium onion (diced)
  • 3 carrots (chopped)
  • 3 celery stalks (chopped)
  • 4 garlic cloves (minced)
  • 1 tbsp flour
  • 4 cups low sodium chicken broth
  • 1 cup wild rice
  • 1 cup frozen corn
  • 2 tsp fresh thyme leaves
  • 1 tsp dried sage
  • 2 tsp dried basil
  • ¼ tsp salt
  • 1 lb chicken thighs (boneless & skinless)
  • ½ cup heavy cream
  • ½ cup shredded parmesan cheese

Directions

  1. In your 6qt Instant Pot or larger, press the "saute" button and heat the oil on high. Add the onion, carrots, celery, and garlic and cook for 4-5 minutes, until softened.
  2. Stir in the flour and cook for about 30 seconds.
  3. Add the broth and deglaze the pot, scraping up any brown bits.
  4. Press "cancel," then add rice, corn, thyme, sage, basil, and salt. Stir until well combined.
  5. Nestle the chicken thighs into the pot, ensuring they are covered in liquid.
  6. Close the lid and set the venting knob to "sealing." Pressure cook for 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
  7. After the 12 minutes of cooking time, allow the Instant Pot to sit untouched for 5 minutes (this is called a natural release).
  8. After 5 minutes, release the pressure using the venting knob.
  9. When the pin drops, open the Instant Pot lid and remove the chicken. Cut or shred the chicken, then return it to the Instant Pot.
  10. Add the heavy cream and parmesan cheese, and stir until the cheese is melted and everything is combined. Serve!

How to Serve Instant Pot Chicken and Rice Soup

This delicious soup is best served warm. You can enjoy it in a bowl with some crusty bread on the side for dipping. It makes a great lunch or dinner option, and everyone will love the rich flavors.

How to Store Instant Pot Chicken and Rice Soup

To store the leftover soup, let it cool down to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it for up to 3 months. Just make sure to leave some space in the container for expansion when it freezes.

Tips to Make Instant Pot Chicken and Rice Soup

  • For a thicker soup, you can add a little more flour when sautéing the vegetables.
  • Use leftover chicken if you have any. Just skip the cooking step and add the chicken when stirring in the cream and cheese.
  • Don’t forget to adjust the seasoning to your taste. You can add more herbs or spices if you like a stronger flavor.

Variation

You can swap out the wild rice for white or brown rice if you prefer. Additionally, feel free to add other vegetables like peas or bell peppers for added flavor and nutrition.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can use boneless skinless chicken breast, but be careful not to overcook it as it can dry out.

How long does it take to cook on the stovetop?
If you prefer the stovetop, you can simmer everything in a large pot for about 30-40 minutes, or until the rice and chicken are cooked through.

Can I make this soup ahead of time?
Absolutely! You can make it ahead of time and just reheat it on the stove or in the microwave before serving.