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
Nothing is easier than this soup. For reals. And if the news and the weather is any indication, most of you out there might do well by this soup. It seems like have of my facebook feed is full of sniffly noses, fevers, or blizzard-like conditions. In March. I feel for you all.
We just had a rare March 70+ degree day in the Pacific Northwest, but now we’re back to rain and 40’s and 50’s and I also could use a big batch of this easy, comforting chicken soup.
Why Use An Instant Pot?
Utilizing the Instant Pot just makes things a WHOLE lot faster. I stupid love this thing, no matter how bad I want it to just be a fad – I COOK MORE OFTEN with this thing in the house. It is really the busy person’s best friend.
If you need more awesome Instant Pot ideas, here is a link to all of my Instant Pot Recipes.
If you have kids, or a job and a life, or just a life (let’s get real), you are probably busy. Sometimes I start to feel a little sorry for myself and the general level of “busy” that I am, but really? I think most people are busy.
I’ve taken to writing SLOW on my wrist in sharpie some days just to remind myself to not rush through every single part of my day because HELLLLLLOOOOOOO anxiety my old friend, I HATE TO SEE YOU HERE AGAIN, and being in a hurry and feeling flustered doesn’t help that (or my Mom Guilt, gah) at all.
But do I HAVE to use a pressure cooker?
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.
Can I substitute a different kind of rice?
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 a 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.
- 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
- 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!
I use an 8-quart pot for this, but a 6-quart version should work just as well.
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Amount Per Serving: Calories: 367 Saturated Fat: 3g Cholesterol: 53mg Sodium: 592mg Carbohydrates: 38g Fiber: 2g Sugar: 9g Protein: 21g