Best 2 Instant Pot Chicken And Rice Soup Recipes

If you're in search of a quick, comforting, and nutritious meal, look no further than instant pot chicken and rice soup. This hearty and flavorful soup is a breeze to make in an instant pot, and it's packed with tender chicken, fluffy rice, and a variety of vegetables. Whether you're fighting off a cold or simply craving a cozy meal, this instant pot chicken and rice soup is sure to hit the spot. With its easy-to-follow instructions and customizable ingredients, this recipe is perfect for both beginners and experienced cooks. So gather your ingredients, fire up your instant pot, and get ready to enjoy a delicious and satisfying bowl of instant pot chicken and rice soup.

Here are our top 2 tried and tested recipes!

INSTANT POT® CHICKEN AND WILD RICE SOUP

Instant Pot® Chicken and Wild Rice Soup image

Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
6 cups chicken broth
6 ounces sliced button mushrooms
½ (8 ounce) package uncooked wild rice
2 ribs celery, sliced
2 large carrots, sliced
2 sprigs fresh thyme, stemmed
1 sprig fresh rosemary, stemmed and diced
1 teaspoon dried parsley
⅔ cup half-and-half
2 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
Ladle into serving bowls. Season with salt and pepper to taste.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g

INSTANT POT® CHICKEN AND RICE SOUP

Instant Pot® Chicken and Rice Soup image

Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

Provided by Allrecipes Magazine

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ cups low-sodium chicken broth
⅓ cup brown rice
1 ½ pounds chicken breast tenderloins, cubed
1 large onion, diced
1 ½ cups diced carrot
1 ½ cups diced celery
1 cup frozen corn kernels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ cup half-and-half
2 teaspoons cornstarch
½ cup frozen peas

Steps:

Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid.
Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.
Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 36.9 g, Cholesterol 100.5 mg, Fat 8.2 g, Fiber 5.2 g, Protein 40 g, SaturatedFat 3.5 g, Sodium 511.7 mg, Sugar 7.8 g

Tips:

For a richer flavor, use chicken thighs instead of breasts.
Add a tablespoon of butter or olive oil to the pot before sautéing the vegetables.
Use a variety of vegetables, such as carrots, celery, onions, and potatoes.
If you don't have fresh herbs, use 1 teaspoon of dried herbs, such as thyme, rosemary, or oregano.
Adjust the amount of salt and pepper to taste.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Instant Pot Chicken and Rice Soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a hearty and flavorful soup that the whole family will enjoy.