Chicken and Rice Soup In the Instant Pot Recipe
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Jump to RecipeThis Instant Pot chicken and rice soup is a simple hearty recipe for leftover rotisserie chicken – bright, fresh, and loaded with vegetables! This comforting soup has garlic, carrots, celery, rice, and leftover chicken. A great clean out the fridge recipe!
This soup is a great recipe for leftover rotisserie chicken. Serve with a family style spinach salad and some easy homemade garlic knots for a great way to enjoy your chicken twice!
I love easy, hearty chicken recipes, especially ones that take advantage of leftovers. This easy recipe is perfect for using your chicken leftovers. Whether it’s extra grilled chicken, rotisserie chicken, or just baked chicken in the oven – add the cooked meat to the Instant Pot with vegetables for a fantastic soup.
This soup is loaded with healthy onions, carrots, celery, vegetable stock, rice, and of course a little fresh parsley for loads of flavor. This is a fantastic leftover recipe to make with extra cooked chicken! Enjoy it twice.
This Chicken and Rice Soup in the Instant Pot Recipe Is
- Bright
- Fresh
- Simple
- Earthy
- Loaded with Flavor
- A great recipe to use leftover chicken
Trendy Chicken Lunch Recipe Ideas
I love finding new (& delicious!) ways to cook chicken – especially hearty soup recipes like this. Soup season is here, so add juicy chicken into your favorite soups. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it so many different ways any night of the week.
It’s great to add to lunch salads, soups, or pasta dinners – or this easy Instant Pot chicken soup. And easy to bake, grill, or broil.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Cooked Chicken: You can use leftover whole chicken breast, boneless skinless chicken breasts, or chicken thighs, just make sure it is cooked first.
- Extra Virgin Olive Oil
- Garlic
- Onion
- Chicken Broth or chicken stock
- Carrots
- Celery
- Bay Leaf: I always add bay leaves to every soup I make!
- Jasmine Rice – I like to use this fantastic jasmine rice, which has a little extra flavor than normal white rice. You could also different types of rice like brown rice, a wild rice blend, or long grain basmati rice as well.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Fresh Parsley or fresh herbs
- Sea Salt and Black Pepper
Other Flavorful Soup Additions
- For a spicier soup you can add red pepper flakes or jalapenos.
- For a creamier soup, you can finish the soup off with heavy cream, coconut milk, or parmesan cheese.
- Give the soup a bright flavor by adding fresh lemon juice or a drizzle of balsamic vinegar.
- Add more fresh veggies in that are seasonal (peas in the spring, or sweet potatoes in the fall).
How Do I Make Chicken Rice Soup in the Instant Pot?
- Chop cooked chicken into small bite sized pieces, and set aside. Use light or dark meat, whichever you prefer (I used both).
- Set the Instant Pot to Sauté mode, and add the olive oil. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Add in the carrots and onion and cook for 3 minutes more.
- Add the cooked chicken, vegetable stock, bay leaves, herbs de Provence, uncooked rice, salt, and pepper. Set Instant Pot to ‘Pressure Cook/Manual Mode/High Pressure’ for 10 minutes.
- Once the timer has finished, allow the soup to natural release for 15 minutes, then quick release the remaining pressure.
- Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!
- Refrigerate leftover soup in an airtight container for up to 4 days.
More Recipes With Cooked Chicken You’ll Love!
- Pineapple Chicken Stew Recipe
- Low Sodium Chicken Noodle Soup Recipe
- Coconut Chicken Curry Soup Recipe (Whole30, Keto, Low Carb)
- Instant Pot Chicken Marbella Recipe
- Tortilla Soup with Rotisserie Chicken
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Chicken and Rice Soup in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery
- 2 cups cooked chicken
- 8 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- 1 tablespoon herbs de provence
- 1 cups rice I used jasmine rice
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup fresh parsley chopped
Instructions
- Chop cooked chicken into small bite sized pieces, and set aside. Use light or dark meat, whichever you prefer (I used both).
- Set the Instant Pot to Sauté mode, and add the olive oil. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Add in the carrots and onion and cook for 3 minutes more.
- Add the cooked chicken, vegetable stock, bay leaves, herbs de Provence, uncooked rice, salt, and pepper. Set Instant Pot to 'Pressure Cook/Manual Mode' for 10 minutes.
- Once the timer has finished, allow the soup to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!
Nutrition
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Love homemade soups. This one is very very yummy