Instant Pot Chicken and Rice Soup Recipe
A fast and easy Instant Pot chicken and rice soup offers a warm, comforting meal perfect for a busy weekday.
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Instructions
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Set the Instant Pot to sauté and add olive oil. Sear chicken breasts for 3 minutes per side until lightly browned, then remove.
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Add onion, garlic, celery, carrots, thyme, rosemary, kosher salt, and pepper to the pot; cook, stirring, for 1 minute.
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Pour in chicken broth and rice, stirring to scrape up any browned bits from the bottom. Return the partially cooked chicken to the pot.
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Secure the Instant Pot lid with the valve in the sealing position. Pressure cook on high for 3 minutes.
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Allow natural pressure release for 10 minutes, then move the valve to venting to release remaining pressure.
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Remove chicken breasts, shred with forks, and return to the Instant Pot with chopped parsley. Taste and adjust seasonings.
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Ladle the soup into bowls and garnish with extra parsley if desired.