Delicious Instant Pot chicken and rice soup in a bowl garnished with herbs.

Instant Pot Chicken and Rice Soup

ByCasey Monroe

why make this recipe

Instant Pot Chicken and Rice Soup is a cozy and comforting dish that’s perfect for busy weeknights. It combines tender chicken, hearty vegetables, and flavorful herbs with wild rice to create a wholesome meal. Using the Instant Pot makes preparation quick and easy, allowing you to enjoy a warm bowl of soup with minimal effort. Plus, it’s great for leftovers!

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.
  2. Add the onion, carrots, celery, and garlic, and cook for 4-5 minutes until softened.
  3. Stir in the flour and cook for about 30 seconds.
  4. Add the broth and deglaze the pot, scraping up any brown bits.
  5. Press "cancel", then add rice, corn, thyme, sage, basil, and salt. Stir until well combined.
  6. Nestle the chicken thighs into the pot, ensuring they are covered in the liquid.
  7. 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.
  8. After 12 minutes of cooking time, allow the Instant Pot to sit untouched for 5 minutes (this is called a natural release). 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 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

Serve this warm soup in bowls, garnishing with extra parmesan cheese or fresh herbs if desired. It goes well with crusty bread or a simple salad on the side for a complete meal.

how to store Instant Pot Chicken and Rice Soup

Store any leftovers in airtight containers in the refrigerator for up to 4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Just make sure to let it cool completely before freezing.

tips to make Instant Pot Chicken and Rice Soup

  • Cut chicken thighs into smaller pieces for faster cooking and easier serving.
  • Feel free to add other vegetables such as peas or diced bell peppers for extra nutrition.
  • Adjust the seasonings to your taste; add more herbs if you love a stronger flavor.

variation

For a lighter version, you can replace the heavy cream with coconut milk or omit it altogether. For a spicy kick, consider adding red pepper flakes or diced jalapeños.

FAQs

1. Can I use brown rice instead of wild rice?
Yes, you can use brown rice, but the cooking time will be longer. Adjust the pressure cooking time according to the rice package instructions.

2. Is this recipe gluten-free?
To make it gluten-free, simply omit the flour or use a gluten-free flour alternative.

3. Can I make this soup with chicken breast?
Yes, you can substitute chicken thighs with boneless, skinless chicken breast. Just keep an eye on the cooking time, as chicken breasts may cook slightly faster.