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bowl of instant pot chicken rice veggie soup.

Instant Pot Chicken Rice Soup (One-Pot Meal)

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 1x

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 or 8-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:
  • 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

Keywords: instant pot chicken soup, instant pot chicken and rice, chicken and rice soup