Instant Pot Chicken and Rice Soup is one of my favorite quick and easy dinners to throw together for those hectic fall and winter evenings. It is super flavorful, with just a touch of red bell pepper for some extra kick.
Instant Pot Chicken and Rice Soup
If you’ve got 30 minutes, you’ve got time to make this Instant Pot chicken and rice soup. It’s cozy, filling, and loaded with veggies, perfect for when you need a comforting meal without spending all night in the kitchen. Using pre-cooked chicken and quick-cooking rice, this one’s as easy as dump, pressure, and serve. Everything cooks together in one pot for a soup that’s rich and hearty, with just a hint of sweetness from red bell pepper.
This is one of those recipes that tastes like it took way more effort than it actually does. Ideal for busy nights or a low-key weekend dinner.
The Instant Pot makes quick work of a meal that usually takes over an hour on the stove. You get tender veggies, flavorful chicken, and fluffy rice with hardly any hands-on time.
Make a batch, stash the leftovers, and you’ve got lunch or dinner ready to go for the next couple of days. It’s a solid go-to all winter long.
Great for kids, great for grown-ups, and totally customizable depending on what you’ve got in the fridge.
Why You'll Love This Dish#
- Fast And Easy – Ready in just 30 minutes from start to finish.
- One-Pot Convenience – Minimal cleanup since everything cooks in the Instant Pot.
- Hearty And Healthy – A full meal with protein, veggies, and rice in one bowl.
- Great For Leftovers – Makes enough to enjoy for a few days.
- Customizable – Easy to swap ingredients based on what you have.
More Instant Pot Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Stock – The base of the soup, use homemade or store-bought.
- Cooked Diced Chicken – Use rotisserie, leftovers, or pressure-cooked chicken.
- Sliced Carrots – Adds natural sweetness and a familiar texture.
- Diced Red Bell Pepper – Brings color and a subtle touch of heat.
- Diced Celery – Classic soup flavor with a bit of crunch.
- Diced Onion – Builds savory depth into the broth.
- Parsley – Fresh and slightly peppery, it finishes the soup nicely.
- Bay Leaf – Adds a background layer of earthiness.
- Oregano – Warm and herbal, a great match for chicken.
- Basmati Rice – Long grain and light, it holds up well in soup without turning to mush.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Load The Instant Pot – Add all ingredients to the pot, including stock, chicken, vegetables, rice, and seasonings.
- Seal The Lid – Close the lid and set the valve to “Sealing.”
- Pressure Cook – Select “Manual” or “Pressure Cook” and set to high pressure for 2 minutes.
- Quick Release – Carefully release pressure using a towel over the vent for safety.
- Serve – Open the lid once the pin drops, stir the soup, and remove the bay leaf. Serve hot.
Recipe FAQ
Nope! You can make this on the stovetop just as easily. Just throw everything in the pot and then simmer and stir until the rice is tender. Super easy!
I KNOW. It doesn't look like much. But OH…it is EVERYTHING when you need something hot and cozy.
You can, but beware. Different rice requires different cook times, so you might end up with less-than-ideal results. If you want to sub in similar long-grain rice like Jasmine, the end result will be very similar to what you see here.
If you sub in something like Minute Rice and cook it following my recipe, you'll end up with a big pot of mush. Bad. Very bad.
Serve This With…
This would be fantastic with some of these milk rolls, and a salad with my Greek Freak vinaigrette!
Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup is one of my favorite quick and easy dinners to throw together for those hectic fall and winter evenings. It is super flavorful, with just a touch of red bell pepper for some extra kick.
Ingredients
- 3 quarts chicken stock
- 4 cups cooked diced chicken
- 3 cups sliced carrots
- 1/2 cup diced red bell pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoon parsley
- 1 bay leaf
- 1 1/2 teaspoons oregano
- 1 cup basmati rice
Instructions
- Place all of the ingredients into the Instant Pot, close the lid, move the vent to the sealed position, and set to manual high pressure for 2 minutes.
- Carefully vent the pressure after placing a towel over the vent. Open when it is completely vented and the pin has dropped, and enjoy!
Notes
I use an 8-quart pot for this, but a 6-quart version should work just as well.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 18gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 118mgSodium: 301mgCarbohydrates: 26gFiber: 5gSugar: 8gProtein: 34g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Cheryl
Monday 4th of November 2019
The top of the recipe says 20 minute cook time, but the recipe says to set the IP for 2 minutes. Was that a typo? How long do I set it for?
Nicole Johnson
Tuesday 5th of November 2019
You set the pot for 2 minutes, but it winds up taking around 20 to come to pressure, finish the cook, and then naturally release some pressure before you vent the rest. With the Instant Pot, nothing is exact as far as a total cook time because it can take various amounts of time to come to pressure.
Gertrude Knight
Saturday 26th of October 2019
I am 79 years old, married 61 years. I bought my first pressure cooker in 1971. loved it so much I bought another 1 year later.Two years ago I finally bought an electric, it was so easy to use I bought another 2 months ago. This one is an IP, and it is the best and easiest of all. I just wish they were approved for canning. That would make them PERFECT.
I cook things in my electric I would NEVER have even tried in my stove tops, Rice, Noodles, Cakes, etc. I comb the net looking for new recipes for my electric because I want to fully understand all its nuances. I want to compliment you on your recipes, because I find them most reliable and delicious, of all I have tried. This Chicken Rice Soup was wonderful. It put a smile on my husbands face big time, and that says a lot. THANKS
Nicole Johnson
Saturday 26th of October 2019
Gertrude, you just made my night. Thanks so much for stopping by and sharing! I appreciate it, and I appreciate you. <3
Jenifer
Sunday 12th of May 2019
I just made this and it turned out great! I just got my instant pot this week and have been a little intimidated by pressure cooking. This is the first time I've used it and this recipe was so easy and fast. I used the herbs and seasonings that i typically use when i make chicken soup. The ease and speed of this recipe was exactly what i needed for this spring cold I'm battling
Nicole Johnson
Sunday 12th of May 2019
That's awesome to hear, Jenifer! Thanks so much for stopping by and letting us know. Don't be intimidated by the pressure cooker part of an Instant Pot. It is super easy!
Ann G
Sunday 17th of March 2019
Good hearty soup! I used rotisserie chicken which absorbed the flavor but I had to add quite a bit of salt and pepper when it was done. It made a lot!
John Cardosa Jr.
Saturday 16th of March 2019
The recipe calls for 'cooked diced chicken". Can I use fresh diced chicken breasts?
Nicole Johnson
Saturday 16th of March 2019
Yup! You can definitely use fresh chicken breasts.