Chicken and Rice Soup - Make this classic soup in your Instant Pot or on the stove. With tender chicken and rice cooked to perfection, this soup is just what you need for a cozy meal!
Prep Time10 minutesmins
Cook Time11 minutesmins
Additional Time10 minutesmins
Total Time31 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: chicken soup recipe, instant pot soup recipe, pressure cooker chicken and rice soup
½cupchopped yellow or sweet onionabout ½ of a medium onion
1 ½cupsmatchstick carrots
1cupchopped celery2-3 stalks
1clovegarlicminced
1teaspoonground thyme
½teaspoonkosher salt
¼teaspoonground pepper
1 ½poundsbonelessskinless chicken breast
¾cuplong grain brown riceuncooked
4cupschicken broth
1cupwater
1bay leaf
2.5cupsbaby spinachabout half of a 5 oz. bag
Instructions
Instant Pot Recipe
Select the SAUTE function on the Instant Pot. Add olive oil, onion, carrots and celery to the pot. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
Add the garlic and thyme and saute for an additional minute.
Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the Instant Pot.
Close and lock the lid. Make sure the valve is set to SEALING. Select the HIGH PRESSURE setting and cook for 11 minutes.
After the cooking time is complete, do a quick release of pressure.
Open the lid and remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
Stove Top Recipe
Add olive oil, onion, carrots and celery to a large pot or dutch oven. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
Add the garlic and thyme and saute for an additional minute.
Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the pot.
Reduce heat to a simmer, cover and cook for 30 minutes, stirring periodically, until rice and vegetables are tender.
Remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks.
Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.
Notes
Recipe tested in 6qt Instant Pot.
Doing a natural release of pressure for ten minutes may result in overcooked rice. Be sure to choose LONG GRAIN BROWN rice for this recipe.