Name: Instant Pot Chicken Rice & Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 8 cups chicken broth or 8 cups water and 8 tsp better than bouillon chicken base; 3 boneless skinless chicken breasts; 1 cup uncooked brown rice; 1 onion diced; 1 tsp dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried sage; 1 bay leaf; 1 1/2 tsp salt; 2 tablespoon butter; 3 large carrots cut into half-inch pieces; 3 celery ribs cut into half-inch pieces; 1 tsp garlic powder; 2 tsp dried parsley

Instant pot chicken and rice soup with chicken, carrots, celery & brown rice make it one of the delicious broth-based soup. When you taste, it will remind you of chicken noodles except with brown rice instead of noodles.

You can also use white or jasmine rice in this recipe instead of brown rice.

Instant Pot Chicken And Rice Soup

It is a hearty and comforting soup taste just like chicken noodles soup with the only exception of rice instead of noodles. This soup will give you a warm and refreshing feeling.

I always make this on weekends so that I can use the leftovers for the next day. You can freeze the leftovers and still get the same refreshing taste.

I used brown rice in this recipe, you can use any other type of rice if you want, but I can’t guarantee the same output since I haven’t tried making this soup with any other rice.

Useful Tip:

Try heating the broth in the pot first in a saute setting while you prep the onions, celery, and carrots. It enables the pot to attain a pressure cooker level faster.

How To Make This Delicious Instant Pot Chicken Rice & Soup:

Set the IP on the saute setting and add the chicken broth. The saute setting will help to heat the broth which in turn enables the pot to reach the pressure cooker level quickly.
Add the rest of the ingredients to the pot and turn off the saute mode.
Close the pot with the lid and set the valve to sealing. Set the manual/pressure cooker time to 18 minutes. Once reached the timer allows the pot to sit for 4 minutes and then move the valve to vent. If you see the liquid coming out of the valve move it back to sealing and allow it to sit for a few more minutes before trying it out again. Remove the lid.
Drop the bay leaf and shred the chicken into pieces. Stir the soup.
Serve them hot.

Instant Pot Chicken Rice & Soup

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients

8 cups chicken broth or 8 cups water and 8 tsp better than bouillon chicken base
3 boneless skinless chicken breasts
1 cup uncooked brown rice
1 onion diced

1 tsp dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage

1 bay leaf
1 1/2 tsp salt
2 tablespoon butter
3 large carrots cut into half-inch pieces
3 celery ribs cut into half-inch pieces
1 tsp garlic powder
2 tsp dried parsley

Instructions

Set the IP on saute setting and add the chicken broth. The saute setting will help heat the broth which in turn enables the pot to reach the pressure cooker level quickly.

Add the rest of the ingredients to the pot and turn off the saute mode.
Close the pot with the lid and set the valve to sealing. Set the manual/pressure cooker time to 18 minutes. Once reached the timer allow the pot to sit for 4 minutes and then move the valve to the vent. If you see the liquid coming out of the valve move it back to sealing and allow it to sit for a few more minutes before trying it out again. Remove the lid.
Drop the bay leaves and shred the chicken into pieces. Stir the soup.
Serve the hot and delicious soup.

Nutrition Information:

Serving Size: 8
Amount Per Serving: Calories: 294kcalTotal Fat: 8gSodium: 877mgCarbohydrates: 23gSugar: 3gProtein: 32g