Print

Instant Pot Creamy Chicken and Rice Soup

Close-up of a hearty bowl of Instant Pot Creamy Chicken and Rice Soup with visible shredded chicken, carrots, and peas.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a hearty, velvety chicken and rice soup quickly in your Instant Pot. This recipe cooks the chicken and rice together, finishing with cream for a comforting, one-pot meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup long-grain white rice, rinsed
  • 1/2 cup heavy cream or cream cheese (4 oz)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add chicken breasts and sear for 2 minutes per side. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 4 minutes. Press Cancel.
  3. Return the chicken to the pot. Add chicken broth, thyme, rosemary, and rinsed rice. Do not stir after adding rice to prevent sticking.
  4. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
  5. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Remove the chicken and shred it using two forks. Return the shredded chicken to the soup.
  7. Stir in the heavy cream or cream cheese until fully melted and the soup is creamy. Stir in the frozen peas.
  8. Set the pot to Sauté (Low) for 2 minutes to heat through. Season with salt and pepper to your preference before serving.

Notes

  • Rinsing the rice helps prevent excess starch from making the soup gummy.
  • If you use cream cheese, cut it into small cubes before adding it for faster melting.
  • For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the final Sauté step.

Nutrition

Find it online: https://delishdiarist.com/instant-pot-creamy-chicken-and-rice-soup/