Easy & Flavorful Instant Pot Chicken and Rice Soup Recipe
Discover the rich, tantalizing flavors of our Instant Pot Chicken and Rice Soup, a dish that promises a delightful blend of thickness and creaminess, all within a swift 30-minute preparation time. Perfect for cozy weeknight dinners or whenever the craving for something warm and soothing strikes, this recipe is meticulously crafted to suit everyone. It's proudly gluten-free, dairy-free, and nut-free, ensuring a wholesome, worry-free experience.
What Makes Our Instant Pot Chicken and Rice Soup a Must-Try?
- Effortlessly Quick: Ready in just 30 minutes, this meal is a time-saver from prep to plate, making it ideal for those busy evenings.
- Perfectly Textured: Enjoy the comforting thickness of this soup, with its creamy consistency and porridge-like richness that warms the soul.
- Meal Prep Friendly: Easily lasts through the week in the fridge, becoming a staple in your meal planning with minimal effort.
- Nutritionally Rich: Packed with filling rice, every spoonful is a step towards satisfaction, offering both nourishment and fullness.
- Customizable: The recipe invites your creativity with optional veggie add-ins. Whether you add celery for crunch or kale and spinach just before serving, you can make this dish uniquely yours.
- Complete Meal Satisfaction: Often, soup alone doesn't hit the spot, leading us to seek out side dishes for fulfillment. However, this chicken and rice soup is a hearty, all-encompassing meal that leaves you entirely content, eliminating the need for sides or extras.
Are you looking to diversify your soup repertoire with equally convenient, weeknight-friendly options? The joy of soup season cannot be overstated, especially when it brings the comfort of butternut squash soup into your home. Its creation, a harmonious blend of roasted butternut squash, nutrient-rich broth, and a selection of autumn's finest spices, offers a culinary experience that's both heartwarming and delightful.
If you still need to, I recommend exploring the depths of flavor in my roasted cauliflower soup. Its recent enhancement elevates the dish significantly, thanks to introducing the finest fresh herbs, a splash of fresh lemon juice, and a hint of nutmeg, all blended for a smooth finish. This update promises a soup that's not only rich in taste but also a joy to prepare and serve.
While both soups are undeniably tasty, those seeking a more substantial meal may find the Instant Pot Chicken and Rice Soup a perfect fit. It's a fulfilling choice that combines the ease and speed of preparation with the satisfying depth of a home-cooked meal, making any dinner a comforting occasion.
This invitation to explore different soup options reminds us how versatile and satisfying soups can be. They fit perfectly into the rhythm of weekly meal planning and promise warmth, nutrition, and variety.
Crafting a bowl of comforting Instant Pot Chicken and Rice Soup is straightforward and satisfying.Here's how to bring this cozy dish to life, along with variations to tailor it to your taste or dietary needs.
Classic Instant Pot Chicken and Rice Soup:
- Preparation: Activate the "Sauté" function on your Instant Pot and warm it up for 2 minutes. Pour in the oil and allow it to heat for an additional minute. Season your chicken pieces with salt and pepper to taste.
- Sauté Vegetables and Chicken: Toss in onions, shallot, and carrots, sautéing for 3 to 4 minutes with occasional stirring. Add minced garlic and continue to sauté for a minute. Introduce the chicken and sauté for 2 minutes or until it whitens. Mix in the bay leaf, thyme sprigs, and your chosen spices, cooking until the chicken is nearly done. Cancel the "Sauté" function.
- Combine and Cook: Stir in the rice, ensuring it's well mixed with the ingredients. Pour in your liquids (broth and/or water), stir it another time, then secure the lid. Set the valve to "Sealing," select the "Manual" or "Pressure Cook" option, and adjust to "High Pressure." Set the timer for 4 minutes.
- Release and Season: Allow the pressure to release naturally for 10 minutes after cooking. Then, carefully switch the valve to "Venting" to release any remaining pressure. Open the lid cautiously, stir in fresh lemon juice, and season with salt and pepper to taste. Garnish with chopped parsley upon serving.
- Herb Choices: Enhance the flavor with additional fresh herbs like rosemary, extra thyme, or more parsley, according to your preference.
- Broth Swap: Replace the chicken broth with bone broth for an added nutritional boost.
- Soup Consistency: Adjust the broth and water ratio for a thinner soup.
- Rice Alternatives: Try using cauliflower rice for a lower-carb version.
- Chicken Options: Both chicken breasts and thighs work well; choose based on your preference.
- Speedier Version with Rotisserie Chicken: If you have precooked Rotisserie chicken, add it with the fresh herbs and immediately follow with the liquids before sealing the pot for cooking. This variation yields a more shredded chicken texture in your soup.
These instructions and variations offer flexibility in creating a soup that's comforting and flavorful and suits your dietary preferences or available ingredients. Whether you're in the mood for a classic chicken and rice soup or looking to experiment with alternatives, these guidelines ensure delicious results every time.
Instant Pot Chicken And Rice Soup
This Instant Pot chicken and rice soup is full of flavor, can be prepped and made in under 30 minutes, and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It's gluten-free, dairy-free, and nut-free.
Instant Pot Chicken And Rice Soup
This Instant Pot chicken and rice soup is full of flavor, can be prepped and made in under 30 minutes, and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It's gluten-free, dairy-free, and nut-free.
Servings
| Course: | Main Course |
| Cuisine: | American |
| Keyword: | chicken and rice soup, comfort food soup, soup with rice |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Servings: | 6 |
| Calories: | 462 kcal |
Ingredients
- 2 tablespoons avocado oil or ghee
- 1/2 small yellow onion diced
- 1 shallot diced
- 4 carrots peeled and diced
- 6 garlic cloves minced
- 1 1/2 pounds chicken thighs, boneless & skinless
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 4-5 fresh thyme sprigs
- 3/4 teaspoon Italian seasoning or dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1 cup long-grain white rice
- 5 cups low-sodium chicken broth
- 1 1/2 cups filtered water
- 1/2 lemon juiced
- salt to taste
- black pepper to taste
Instructions
- Press the "sauté" setting on your Instant Pot and let it heat up for 2 minutes. Add oil and let it heat for another minute. Meanwhile, cut the chicken into 1 1/2 - 2" chunks and season with salt and pepper.
- Add onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring occasionally. Add minced garlic and sauté for another minute. Add chicken and sauté for 2 minutes. Add bay leaf, thyme sprigs, and spices when the chicken starts to turn white. Cook until the chicken is almost cooked. Press the "cancel/off" button.
- Add rice and stir well. Add liquids and stir. Close the lid and set the valve to the "sealing" position. Press the "manual" or "pressure cook" button and make sure it is set to "high pressure." Set a timer to 4 minutes.
- When the timer is done, let pressure release naturally for 10 minutes. Switch the valve to the "venting" position to release the remaining pressure and steam.
- Open the lid carefully and stir everything. Add fresh lemon juice and taste for additional salt and pepper. The soup will need both. Serve with chopped parsley.
Notes
- You can swap out the chicken broth for bone broth... extra nutrients are always a win.
- Add extra broth and water if you want it to be a thinner consistency.
- You can use chicken breasts instead of thighs.
Nutrition
| Calories: | 462 kcal |
| Carbohydrates: | 34g |
| Protein: | 25g |
| Fat: | 25g |
| Saturated Fat: | 6g |
| Cholesterol: | 111mg |
| Sodium: | 374mg |
| Potassium: | 607mg |
| Fiber: | 2g |
| Sugar: | 3g |
| Calcium: | 48mg |