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–+ servings
instant pot chicken and rice soup recipe healthy dairy free rice soup pressure cooker chicken ideas

Chicken and Rice Soup in the Instant Pot

Kelly Jensen
This Instant Pot chicken and rice soup is a simple hearty recipe for leftover chicken - bright, fresh, and loaded with vegetables!  This soup has garlic, carrots, celery, rice, and rotisserie chicken.  A great clean out the fridge recipe!
5 from 2 votes
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Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 264 kcal

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!

Notes

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Nutrition

Calories: 264kcalCarbohydrates: 32gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 60mgPotassium: 316mgFiber: 2gSugar: 4gVitamin A: 3872IUVitamin C: 11mgCalcium: 55mgIron: 2mg
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