Instant Pot Chicken and Rice Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, diced
• 1 mediumcarrot, diced
• 2celery ribs, diced
• 450 g (1 lb)chicken breast, cut into 2.5 cm (1-inch) pieces
• 2 largegarlic cloves, finely chopped
• 15 ml (1 tablespoon)fresh thyme
• 5 ml (1 teaspoon)dried rosemary
• 150 g (1 cup)wild rice mix
• 1.5 litres (6 cups)chicken stock
• 15 g (1/4 cup)fresh parsley, chopped
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soften the vegetables

   Set the Instant Pot to Sauté and heat the olive oil. Add the onion, carrot and celery, then cook for 2–3 minutes, until slightly softened.

2. 2

   Cook the chicken

   Add the chicken and cook for 3–4 minutes, until sealed. Stir in the garlic, thyme and rosemary and cook for 1 minute more.

3. 3

   Pressure cook

   Turn off Sauté and add the rice and chicken stock. Secure the lid, set the valve to Sealing and cook on High Pressure for 5 minutes.

4. 4

   Release the pressure

   When cooking is complete, let the pressure release naturally for 5 minutes. Carefully turn the valve to Venting to release the remaining pressure.

5. 5

   Season and serve

   Remove the lid and stir in the parsley. Season to taste with salt and pepper, then serve immediately.

What is chicken and rice soup?

Chicken and rice soup is a familiar American comfort-food combination: chicken, grains and vegetables simmered in a savoury broth. This version uses an Instant Pot to bring the ingredients together in one pot.

Wild rice mix gives the soup a pleasantly hearty texture, while thyme and rosemary add an aromatic, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 47g protein, 27g carbs, 12g fat.

The rice and vegetables provide most of the carbohydrates, while chicken breast is the main source of protein. Olive oil contributes much of the fat, and the chicken stock contributes to the soup’s sodium. Pair a bowl with a green salad or extra non-starchy vegetables for a more varied plate.

Why this ingredient combination works

Vegetable base: Onion, carrot and celery soften first in olive oil, forming a flavourful foundation for the broth.

Herbs and rice: Garlic, thyme and rosemary season the chicken and stock, while the wild rice mix makes the soup more substantial.

Sauté before pressure cooking

Vegetables first: Give the diced vegetables 2–3 minutes on Sauté, just until they begin to soften. They will continue cooking under pressure.

Chicken next: Cook the chicken for 3–4 minutes until sealed, then stir in the garlic and herbs for 1 minute. Turning off Sauté before adding the rice and stock follows the recipe’s sequence.

Pressure and release cues

Pressure setting: Cook for 5 minutes on High Pressure with the valve set to Sealing. The cooker also needs time to come to pressure, so the cooking time is not the whole time spent making the soup.

Release: Let the pressure release naturally for 5 minutes, then carefully vent the rest. Wait until the pressure indicator has dropped before opening the lid.

Finish with parsley

Fresh finish: Stir in the chopped parsley after pressure cooking so it stays fresh-tasting and visible in the soup.

Final seasoning: Taste the broth after adding the parsley and adjust the salt and pepper before serving.

What to serve alongside

The chicken, rice and vegetables make this a filling bowl on its own. For a simple accompaniment, serve it with crusty bread or a green salad.

If serving bread, offer it on the side so diners can choose how much to add to their meal.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Dice the onion, carrot and celery before switching on Sauté so they are ready to add together.
• Keep the garlic moving when it is added with the herbs to help prevent it catching on the hot pot.
• Use the Sealing setting for pressure cooking, then switch to Venting only after the 5-minute natural release.
• Season after cooking, since the saltiness of chicken stock can vary.

Variations

• Add lemon: Stir in a little lemon juice at the end for a brighter flavour.
• Use brown rice: Swap in brown rice, checking its cooking requirements because they may differ from the wild rice mix.
• Change the herbs: Use an alternative herb combination while keeping the same method.
• Add greens: Stir tender leafy greens into the hot soup at the end and let them wilt.
• Make it peppery: Add extra freshly ground black pepper just before serving.

Common mistakes to avoid

• Skipping the Sauté stage: The vegetables and chicken miss their first cooking step; follow the order in the method.
• Adding parsley before pressure cooking: It loses its fresh finish; stir it in after opening the pot.
• Venting straight away: The method calls for a 5-minute natural release first; vent the remaining pressure afterwards.
• Opening before pressure has dropped: Wait for the pressure indicator to drop before removing the lid.
• Over-seasoning early: Stock can already be salty; taste the finished soup before adding salt.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3–4 days. Reheat on the hob or in the microwave until piping hot, stirring well; the rice may absorb some broth, so add a little stock or water if needed.

Frequently asked questions