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Instant Pot Chicken Rice & Soup

Instant Pot Chicken Rice & Soup

Prep Time 4 mins
Cook Time 14 mins
Course Soup
Cuisine American
Servings 4
Calories 298 kcal


  • 1 tbsp olive oil
  • 2 carrots
  • 1/4 tsp black pepper
  • 3/4 tsp Italian seasoning or dried thyme
  • 1/2 cup white long-grain rice see note
  • 2.5 cups low-sodium chicken broth or stock
  • 2.3 cups water
  • 2 garlic cloves
  • 1 small yellow onion
  • 2 celery stalks
  • 1 lb boneless skinless chicken breast
  • 1/2 tsp salt


  • First cut the chicken breast into bite-size pieces. Next, chop the onions, carrots, and celery.
  • Remember to insert stainless tell in your instant pot. On the Saute setting let the Instant Pot to heat up for 2 minutes and then add the oil to heat.
  • Add chopped onion, carrot, celery, and minced garlic. Sautee for 3 to 4 minutes. Add chicken and saute for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked.
  • Add and saute the chopped onion, carrot, celery, and minced garlic for 3 minutes. Add chicken and saute for 2 minutes. Wait for the chicken to turn white and add seasoning. Cook the chicken.
  • Add rice and liquids and stir well. Close the lid and set the valve to the 'sealing' position. Cook the Instant pot on HIGH pressure and press the 'manual' or 'pressure cook' button. Set the time to 4 minutes.
  • Once the timer is done, allow the pressure to release naturally for 5 minutes and then flip the valve to the 'venting' position to free the remaining pressure.
  • Carefully open the lid and make sure to keep your face away while opening. Stir and serve with chopped parsley.


Fat:7g, Sodium: 513mg, Carbohydrates: 27g, Fiber:2g, Sugar:3g, Protein: 29g
Keyword instant pot soup