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instant pot chicken rice soup

Instant Pot Chicken Rice & Soup

Prep Time 15 mins
Cook Time 18 mins
Servings 8
Calories 294 kcal


  • 8 cups chicken broth or 8 cups water and 8 tsp better than bouillon chicken base
  • 3 boneless skinless chicken breasts
  • 1 cup uncooked brown rice
  • 1 onion diced
  • 1 tsp dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 2 tablespoon butter
  • 3 large carrots cut into half-inch pieces
  • 3 celery ribs cut into half-inch pieces
  • 1 tsp garlic powder
  • 2 tsp dried parsley


  • Set the IP on saute setting and add the chicken broth. The saute setting will help heating the broth which inturn enable the pot to reach the pressure cooker level quickly.
  • Add the rest of the ingredients to the pot and turn off the saute mode.
  • Close the pot with the lid and set the valve to sealing. Set the manual/pressure cooker time to 18 minutes. Once reached the timer allow the pot to sit for 4 minutes and then move the valve to venting. If you see the liquid coming out of the valve move it back to sealing and allow it to sit for few more minutes before trying it out again. Remove the lid.
  • Drop the bay leav and shred the chicken in to pieces. Stir the soup.
  • Serve the hot and delicious soup.


Serving Size: 1/8 of the recipe; Calories: 294; Sugar: 3 g; Sodium: 877 mg; Fat: 8 g; Carbohydrates: 23 g; Protein: 32 g