Experience the ultimate comfort in a bowl with this incredibly simple and quick Instant Pot Chicken and Rice Soup. Crafted to perfection in about 30 minutes, this hearty soup is brimming with wholesome vegetables, aromatic basmati rice, and succulent cooked chicken, making it the ideal solution for utilizing leftovers or that convenient rotisserie chicken you picked up from the store. This recipe isn’t just a meal; it’s a warm embrace on a chilly evening, a nutritious option for a busy weeknight, and a delicious way to enjoy classic chicken and rice flavors without the lengthy simmer. Prepare to be amazed by how easily and quickly such a flavorful and satisfying dish comes together in your pressure cooker.
Instant Pot Chicken & Rice Soup: Your New Favorite Comfort Food
For many, soup isn’t just a dish; it’s the epitome of comfort food, a culinary hug in a bowl. And when it comes to classic comfort, chicken soup consistently ranks at the top. This particular Instant Pot Chicken and Rice Soup has swiftly ascended my list of all-time favorite chicken soups, primarily for its incredible flavor and, perhaps even more importantly, its unparalleled speed. Imagine enjoying a piping hot, homemade chicken and rice soup in just about 30 minutes from start to finish. That’s the magic of the pressure cooker! Simply toss all your ingredients into the Instant Pot, set it, and within half an hour, a delicious, soul-warming dinner is ready to be savored.
This delightful recipe features a rich, savory chicken broth infused with aromatic basmati rice, tender slices of carrots and celery, a hint of vibrant red bell pepper, and a sprinkle of fresh parsley for brightness. The genius of this Instant Pot chicken and rice recipe lies in its call for pre-cooked chicken. This makes it an absolute lifesaver for those times you have leftover roasted chicken or when you want to transform a store-bought rotisserie chicken into an entirely new, incredibly flavorful meal. It’s a fantastic way to stretch your ingredients and minimize prep time, proving that wholesome, homemade meals don’t have to be time-consuming.
Unlock the Potential with Instant Pot Soup Recipes
Do you own an Instant Pot? If so, you might relate to my journey with this versatile kitchen appliance. I’ve had mine for a few years, and despite its incredible capabilities, it sometimes still feels a little intimidating. Yet, every single time I decide to use it, I am absolutely thrilled with the results. The convenience, speed, and consistent quality of dishes cooked under pressure are truly remarkable, always prompting me to promise myself I’ll use it more often. This Instant Pot Chicken and Rice Soup is a prime example of how effortlessly a gourmet-tasting meal can be achieved.
Over time, I’ve experimented with a variety of Instant Pot recipes, constantly seeking new and exciting additions to my ever-growing collection. Among all the dishes I prepare in my pressure cooker, soup stands out as my absolute favorite. The Instant Pot excels at melding flavors, tenderizing ingredients, and producing rich broths in a fraction of the traditional time. Therefore, developing this quick and easy chicken and rice soup recipe for the Instant Pot was truly a no-brainer. It combines all the elements I love: comfort, speed, and the incredible performance of my trusty pressure cooker. It’s a game-changer for anyone looking to enjoy homemade soup without the all-day simmer.
The inspiration for this particular recipe came from a special event: the Fall’s Freaky Friday Blog Hop! I was incredibly grateful for the opportunity to participate and discover such a wonderful dish.
Discovering New Flavors with Freaky Friday Blog Hop
Today marks one of my absolute favorite days of the season – it’s Freaky Friday! And no, I’m not referring to the popular movie starring Jamie Lee Curtis, but rather a fantastic, old-fashioned blog hop that brings together some of my cherished foodie friends and fellow bloggers. This collaborative event is a wonderful way to foster community, creativity, and culinary exploration within the blogging world.
Freaky Friday is a unique group that I am proud to coordinate five times throughout the year. The premise is simple yet incredibly fun: a diverse group of bloggers secretly gets assigned one another’s blogs. Our task is to explore our assigned blog, select a recipe that inspires us, and then cook or bake from it. On a designated Friday, known as “Freaky Friday,” we all simultaneously reveal the recipes we chose to make and from which blog. It’s always a thrilling reveal, providing immense joy in discovering what the person assigned to your blog decided to create, and equally exciting to “hop” from blog to blog, seeing the wide array of delicious dishes everyone has prepared.
For our dedicated readers, Freaky Friday offers an exceptional opportunity. You get to discover a curated collection of season-themed recipes – in this instance, delightful Fall-themed dishes – all conveniently gathered in one place. It’s not only a fantastic resource for meal planning and holiday baking but also a superb way to stumble upon new food blogs and talented creators to follow. We pour our hearts into these events, and I sincerely hope you find as much enjoyment and culinary inspiration from this Freaky Friday edition as we do in creating it!
For this particular round of Freaky Friday, I had the unique opportunity to feature not one, but two amazing bloggers! I’ve prepared two separate posts to share with you. The first is a delightful Honey Cornbread Recipe, which I adapted from the wonderful blog, The Speckled Palate. And of course, there’s this incredible recipe for Instant Pot Chicken & Rice Soup, which I discovered on Or Whatever You Do! It was a truly happy accident that these two chosen recipes complement each other so beautifully, making for a perfect comforting meal pairing.
You might be wondering why I had the pleasure of featuring recipes from two different blogs this time around. The reason is quite simple and reflects the supportive community spirit of Freaky Friday: I stepped in to assist one of our fellow bloggers who needed a little help. She needed to take some much-deserved time off for health reasons, and I was more than happy to “hop in” and take over her assigned blogger for this round. It’s moments like these that truly highlight the camaraderie among food bloggers. Please keep this amazing woman in your thoughts and prayers for her speedy recovery and well-being.
Exploring “Or Whatever You Do” by Nicole
I was genuinely thrilled to be assigned Nicole’s blog, Or Whatever You Do, for this Fall Freaky Friday round. Her blog is a resource I frequently turn to, especially when I’m searching for new culinary adventures. Nicole is renowned for her incredible Traeger Recipes; whenever I’m planning something delicious for our Traeger grill, her blog is always my first stop. Her recipes are consistently easy to follow, and the instructions are clear and concise, leading to perfect results every time I try one. It’s a testament to her skill and dedication as a recipe developer.
My next culinary project from Nicole’s fantastic collection will definitely be her tempting Traeger Apple Cake. I can already imagine the delightful aromas filling my kitchen! While that bakes, I’ll be patiently waiting, perhaps sipping on one of her equally inviting concoctions: a warm and comforting Salted Caramel Spiked Apple Cider. It sounds like the perfect pairing for a cozy evening.
For this specific Freaky Friday assignment, however, I decided to focus my attention on her impressive array of soup recipes. I’m always on the lookout for new and exciting soups to incorporate into my meal rotation, and Nicole’s blog offered some truly tempting options. The choice ultimately came down to three delicious contenders: this comforting Chicken and Rice Soup, her rich Tortellini and Meatball Soup, or her savory Oven Roasted Creamy Tomato Soup. In the end, the Instant Pot Chicken & Rice Soup won me over, primarily because I am always keen to discover more fantastic recipes to make in my beloved pressure cooker. It perfectly aligns with my ongoing quest for quick, easy, and flavorful Instant Pot meals.
About Nicole: The Woman Behind the Recipes
Beyond her impressive culinary talents and her knack for developing popular recipes, Nicole is an incredibly busy and dynamic woman. Her life is a whirlwind of activity, and her energy is truly inspiring.
She calls Washington state home, where she lives with her loving husband, their vibrant family of seven children, and their incredibly sweet black and white dog, Sadie. Sadie, in particular, has become a personal favorite part of my day whenever I open my Snapchat app – her adorable antics always bring a smile to my face. Managing a bustling household with seven kids and a lively dog, all while consistently producing high-quality content for her blog, speaks volumes about Nicole’s remarkable organizational skills and boundless dedication.
I had the distinct pleasure of meeting Nicole in person when she visited Omaha in the summer of 2019. It feels like an eternity ago now, especially given the events of the past year. I had hoped to see her twice more since then, but travel restrictions intervened. Rest assured, we are already making plans to catch up and make up for lost time as soon as we are all able to travel freely and safely again. Our in-person interactions are always a highlight!
Nicole is not only a fantastic chef but also an absolute joy to be around. She possesses a brilliant mind, full of wit and insight, and to top it all off, she can sing beautifully! Her multifaceted talents and wonderful personality make her a truly exceptional individual, and I’m so glad to call her a friend and fellow blogger.
Essential Ingredients for Your Instant Pot Chicken & Rice Soup
Crafting this heartwarming Instant Pot chicken and rice soup requires a simple list of readily available ingredients. The beauty of this recipe lies in its straightforward nature, bringing together uncooked rice, pre-cooked chicken, an array of colorful vegetables, and a blend of comforting spices to create a truly satisfying and wholesome meal. This dairy-free soup is packed with flavor and nutrients, making it a fantastic option for various dietary preferences.
You’ll Need:
- High-quality chicken stock for a flavorful base
- Cooked chicken, diced (perfect for leftovers or rotisserie chicken)
- Fresh carrots, sliced to add sweetness and texture
- Crisp celery, diced for classic soup aromatics
- Diced onion, the foundation of many delicious soups
- A touch of red bell pepper, for color and mild sweetness
- Fresh parsley, for a burst of fresh flavor and garnish
- Dried oregano, to deepen the herb profile
- One bay leaf, for an underlying savory note
- Uncooked basmati rice, which cooks perfectly in the Instant Pot, adding a lovely aroma and soft texture
Effortless Cooking: How to Make Chicken and Rice Soup in the Pressure Cooker
If you’re looking for an incredibly straightforward and low-effort soup recipe, you’ve found it. Honestly, it doesn’t get much easier than preparing this chicken and rice soup in the Instant Pot. The most labor-intensive part of the entire process is arguably just slicing your vegetables – and even that is minimal! This recipe is designed for maximum flavor with minimum fuss, making it perfect for busy weeknights or when you simply want a comforting meal without spending hours in the kitchen.
The process is wonderfully simple:
- Begin by gathering all your prepped ingredients. Add the chicken stock, all your sliced and diced vegetables (carrots, celery, onion, red bell pepper), the cooked chicken, uncooked basmati rice, and your chosen spices (oregano and bay leaf) directly into the Instant Pot. Give everything a quick stir to combine.
- Secure the Instant Pot lid, ensuring it’s properly sealed. Move the vent to the sealed position, then set your Instant Pot to manual (or pressure cook) high pressure for a mere 2 minutes. Yes, just two minutes of cook time under pressure!
- Once the cooking cycle is complete, carefully perform a quick release of the pressure. To do this safely and minimize steam, place a clean kitchen towel over the vent before turning it to the venting position.
- After all the pressure has been completely released and the float valve (pin) has dropped down, you can safely open the lid. Your wonderfully flavorful Instant Pot Chicken and Rice Soup is now ready to be ladled into bowls and enjoyed immediately! An added bonus? Cooking everything in one pot means significantly fewer dishes to wash, making cleanup a breeze.
Loved This Recipe? Pin It for Later!
Don’t let this fantastic Instant Pot Chicken and Rice Soup recipe get lost in the scroll! If you loved how easy and delicious this comfort food classic is, make sure to save it for future reference. Head over to Pinterest and pin this recipe to your favorite recipe board before you navigate away. It’s the perfect way to keep it handy for your next meal planning session or whenever that soup craving strikes. Sharing is caring, and pinning helps others discover this delightful dish too!
This Instant Pot Chicken and Rice Soup is already a perfect standalone dish, but I’m always thinking about exciting variations to try in the future. I’m eager to experiment with making it using wild rice instead of basmati, which I believe would add a wonderful nutty flavor and a different texture. Additionally, for those who enjoy a richer, creamier soup, I imagine stirring in a touch of heavy cream or a plant-based alternative once the soup is cooked would be absolutely amazing. Of course, if you appreciate the current dairy-free nature of the recipe, adding cream wouldn’t be suitable. These variations offer wonderful ways to customize the soup to your personal preferences and dietary needs, making it even more versatile.
Explore More: All Our 2020 Freaky Friday Fall Edition Recipes!
The Freaky Friday Fall Edition was packed with incredible seasonal recipes from talented bloggers. If you loved this Instant Pot Chicken and Rice Soup, you’ll definitely want to check out the other fantastic dishes shared during this event. From savory mains to sweet treats, there’s something for everyone to discover. Dive in and find your next favorite fall recipe:
- An Affair from the Heart – Instant Pot Chicken & Rice Soup (That’s this delicious recipe!)
- An Affair from the Heart – Honey Corn Bread (A perfect pairing for your soup!)
- Aunt Bee’s Recipes – Pecan Pie Cheesecake Bars
- Devour Dinner – Instant Pot French Onion Meatballs
- House of Nash Eats – Slow Cooker Crack Chicken
- Lemoine Family Kitchen – Turkey Cranberry Sliders
- Life Currents – Cheesy Shrimp Dip
- Life, Love & Good Food – Lemon Garlic Smashed Potatoes
- Or Whatever You Do –Traeger Grilled Parmesan Halibut
- Sugar Dish Me – Whipped Shortbread Cookies
- Take Two Tapas – Pork Tenderloin Sliders
- The Foodie Affair – Easy Greek Style Cauliflower Rice Salad
- The Speckled Palate – Upside Down Cranberry Cake
- West Via Midwest – Hawaiian Pulled Pork (Kalua Pork Recipe)
See ALL My Freaky Friday Recipes for Endless Inspiration!
My stomach is rumbling just thinking about it! Now that we’ve covered all the wonderful details, let’s get right to the star of the show – the full recipe for this delectable Instant Pot Chicken and Rice Soup! Happy cooking, and even happier eating! 
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Print Recipe
Instant Pot Chicken and Rice Soup
Equipment
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
Ingredients
- 3 quarts chicken stock
- 3 cups cooked diced chicken
- 3 cups sliced carrots
- 1/2 cup diced red bell pepper
- 2 cups diced celery
- 1 cup diced onion
- 1 Tablespoon fresh parsley
- 1 bay leaf
- 1 1/2 teaspoons oregano
- 1 cup basmati rice
Instructions
- Place all of the ingredients into the Instant Pot, give it a quick stir.
- Close the lid, move the vent to the sealed position, and set to manual high pressure for 2 minutes.
- Place a towel over the vent and release pressure carefully.
- Once the pressure is completely vented and the pin has dropped, ladle into bowls and enjoy!