Instant Pot Chicken and Rice Soup

A close up of Instant Pot Chicken and Wild Rice Roup

5 from 3 votes

Instant Pot Chicken and Rice Soup

Loaded with veggies and lean chicken breast, this Instant Pot Chicken and Rice Soup is the ultimate comfort food! Warm spices, a flavorful broth, and brown rice create a delicious soup made entirely in the Instant Pot!

Prep Time5

Cook Time30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 233kcal

Author: Lynn Polito

Ingredients

1 tablespoon Olive Oil
½ cup Onion 1 medium
½ cup Celery 2 stalks
1 cup Carrots 2-3 medium carrots
1 lb Boneless, Skinless Chicken Breast 1 large
6 cups Chicken Broth Low Sodium
1 cup Brown Rice
1 teaspoon Salt
1 teaspoon Turmeric
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning

Instructions

Chop the onions, celery, and carrots into small pieces. Turn the Instant Pot on "Saute". Add the olive oil, onions, celery, and carrots to the Instant Pot and saute for 5 minutes or until the vegetables are slightly softened.
While the vegetables saute, rinse the rice according to the package instructions.
After 5 minutes, add the chicken breast, rice, broth, and spices. Close the lid of the Instant Pot and cook on "HIGH" for 20 minutes.
When the Instant Pot is done cooking, allow it to naturally release for 10 minutes.
Release any leftover pressure. Be careful as the Steam is VERY hot and can spatter some broth up the pressure valve. Take out the chicken breast and shred it with two forks. Place the chicken back in the Instant Pot. Taste the soup and season with more salt and pepper if you prefer. Serve immediately.

Notes

Leftover chicken or turkey can be substituted for a chicken breast in this recipe.
Using low sodium chicken broth allows you to control the amount of salt you are adding to your soup. Taste the soup at the end of cooking and add more salt and pepper if you prefer.
When releasing the pressure manually, be careful as sometimes the broth can come up the pressure release valve and spatter.

Nutrition