This recipe for Instant Pot Chicken Rice Soup is so comforting and nutritious. This one-pot meal is ready in just over 30 minutes and is naturally gluten-free. I love to serve it with a squeeze of lemon to make the flavors pop.

instant pot chicken rice soup with lemon.

There’s just nothing like a warm bowl of chicken rice soup on a cold day.

This easy recipe is perfect for a quick lunch or dinner, and will surely warm you up from the inside out.

Why You Need This Recipe

  • With lots of vegetables and other anti-inflammatory ingredients, chicken soup is perfect for those times of the year when you are feeling under the weather.
  • A generous amount of fresh lemon juice squeezed into in this Instant Pot chicken soup just before serving even provides for a decent amount of vitamin C.
  • For my friends on a gluten-free and dairy-free diet, this soup hits the spot. The starch from the rice makes the soup thick and creamy with absolutely no gluten or dairy. Many recipes like this use heavy cream, but you don’t need it.

Key Ingredients

photo with labels for ingredients to make instant pot chicken rice soup.
  • Chicken tenders or boneless, skinless chicken breasts are key to this recipe. Cut them into bite-sized pieces so they cook in the same time as the rice. You can also use chicken thighs from the grocery store if you like.
  • Chicken broth makes the base of this Instant Pot Chicken and Rice Soup and is also nourishing and flavorful. I usually use a low-sodium or reduced-sodium broth to help keep the soup from getting too salty (you can always add more salt if necessary). You can also use chicken stock.
  • Long-grain white rice gets cooked perfectly and is tender with a nice texture. I used basmati uncooked rice. You can also use other types of rice including Jasmine white rice, but don’t use brown rice. See my related recipe for Instant Pot Basmati Rice.
  • Celery, carrots, and onion are classic ingredients for chicken soup. They are also known as “aromatics” and add flavor, fiber, and nutrition to the soup. Feel free to add additional ingredients such as a bay leaf, garlic powder, or fresh herbs like rosemary.
  • You’ll also want to add some salt and pepper to taste when the soup is ready to serve.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Sometimes the simplest ingredients are all you need to have a hearty soup. Let me show you how easy it is to make this delicious chicken soup recipe.

Step One

ingredients inside instant pot for making chicken rice soup.

Chop all of your vegetables and rinse your rice. Chop the chicken into small pieces, about 1-inch in length. Add all of your ingredients to a 6-quart Instant Pot.

If you’re new to using the electric pressure cooker, be sure to read my guide on how to use the Instant Pot Duo.

Step Two

Lock on the lid and set the cook time to 7 minutes at high pressure. This will be enough time to cook the chicken through, but not overcook the rice. A longer cooking time would overcook the rice.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

When the cooking time is up, let the pressure come down naturally for about 5 minutes. Then, use the quick release to get rid of any remaining pressure.

Carefully remove the lid and stir in the fresh lemon juice.

I hope your family loves this comforting soup as much as mine does!

cooked chicken rice soup inside instant pot.

Serve hot. Feel free to garnish with some chopped fresh parsley and black pepper.

I think you’re really going to love how hearty, creamy, and flavorful this delicious soup is. The fresh lemon flavor really jumps out and adds so much brightness.

Recipe Tips

  • I recommend cutting your boneless skinless chicken breast into small pieces, at the most 1/2-inches in length. That’s because we don’t want to overcook the rice, but we want to make sure the chicken gets cooked through.
  • I used white basmati rice for this recipe, I don’t recommend a short-grain variety for this particular recipe as it might get overcooked and too sticky. You’ll also need to rinse the rice before you add it to the pot.
  • Store any leftovers in a tightly sealed airtight container in the refrigerator for up to 4-5 days. Reheat before serving. Or, you can freeze the soup for up to 2 months in a tightly sealed container.

Stovetop Directions

In a large lidded pot over medium heat, combine the raw chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water.

Bring the mixture up to a simmer, reduce the heat to low, and cover the pot.

Let it cook for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Serve hot.

Recipe FAQs

Can I use brown rice in this recipe?

No, because you would have to increase the cooking time so much that the chicken will get overcooked. Don’t use a wild rice blend either for the same reason. It’s best to use a long-grain white rice for this recipe.

Can I freeze this soup?

Yes, this soup freezes really well for up to 2 months. Defrost and re-heat before serving.

Can I make this recipe using pork?

Yes, you can. You might also like my recipe for Instant Pot Pork Chops and Rice.

Do I need to sauté the vegetables?

You can sauté the veggies in olive oil if you like, but I skipped this step in order to save time.

Can I make this recipe using rotisserie chicken?

This recipe is designed to be made using raw chicken as opposed to cooked chicken. Using rotisserie chicken will dry it out too much.

More Instant Pot Soup Recipes You Might Like

Also, if you’re looking for more easy Instant Pot recipes, then don’t miss my round-ups of the best Instant Pot Healthy Soup recipes, the best Instant Pot side dishes, and the best Instant Pot Chicken Recipes.

Don’t Miss These Instant Pot Resources

Instant Pot Meal Prep Gift Guide (Plus Recipes)

11+ Healthy Instant Pot Cookbooks

How to Use the Instant Pot Duo (For Beginners)

15+ Instant Pot Recipes for Weight Loss

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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chicken rice soup with lemon in white bowl.

Instant Pot Chicken Rice Soup (One-Pot Meal)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Print Recipe

This recipe for Instant Pot Chicken Rice Soup is so comforting and nutritious. This one-pot meal is ready in just over 30 minutes and is naturally gluten-free.

  • Total Time: 32 minutes
  • Yield: 6

Ingredients

Units Scale
  • 1.25 pounds chicken tenders or boneless chicken breasts, cut into 1/2-inch pieces
  • 1/2 onion, chopped
  • 3 carrots, chopped
  • 6 celery stalks, chopped
  • 1 teaspoon dried or fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup white basmati rice, rinsed well in a fine-mesh sieve
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 lemons, juiced

Instructions

  1. In the base of a 6-quart Instant Pot, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water.
  2. Lock on the lid and set the time to 7 minutes on high pressure.
  3. Once the cooking time is complete, let the pressure come down naturally for 5 minutes. Quick release the remaining pressure and carefully remove the lid.
  4. Stir in the lemon juice and serve immediately.

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days. Reheat before serving.
  2. Or, you can freeze the soup for up to 2 months in a tightly sealed container.
  3. Use a long-grain white rice for this recipe, as opposed to a short-grain rice. 
  4. The total cooking time includes 10 minutes for the pot to come up to pressure and a 5 minute natural release.
  5. STOVETOP DIRECTIONS: In a large lidded pot over medium heat, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water. Bring the mixture up to a simmer, reduce the heat to low, and cover the pot. Let it cook for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Serve hot.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 203
  • Sugar: 6.9 g
  • Sodium: 752.8 mg
  • Fat: 1.4 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 24.5 g
  • Fiber: 3.3 g
  • Protein: 22.7 g
  • Cholesterol: 45.8 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.