Instant Pot chicken rice soup is total comfort food using fresh or leftover rotisserie chicken. A healthy low fat comfort food everyone loves.
This simple Instant Pot chicken rice soup can be made with fresh or precooked meat. A hearty healthy meal packed with protein, it’s one of many quick Instant Pot recipes we make year round.
We made this pressure cooker chicken and rice dish years ago. It has some similar ingredients but this is amped up and has more liquid so it can be added to our list of Instant Pot soup recipes.
It’s one of the best leftover chicken breast recipes (or use precooked thighs) so you never waste food again. Make as an easy Ninja Foodi recipe, in a Crockpot Express or any other brand.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then LIKE our IP Facebook page for new ideas daily.
- This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.
For reference, this is the pressure cooker I have and use for all recipe creations.
Chicken Wild Rice Soup Instant Pot
If you do want to use raw meat that is fine too. You’ll just have an extra step of shredding it at the end. If it is already cooked you could also decrease the cook time from 30 to 25 minutes. The rice still needs plenty of time to get tender though.
- Thawed chicken breasts or diced leftovers
- Chicken broth
- Carrots
- Celery
- Onion
- Wild rice, I have not tried this with brown rice because the other holds up better
- Mushrooms
- Garlic
How do I thicken chicken and rice soup?
You can use some cornstarch if you’d like. If you want to add a creaminess to it then opt for some heavy cream instead. Either of these would be added at the end using the saute function. A little will go a long way.
Not with this or our Instant Pot cabbage soup either. That is the beauty of pressure cooking, well just one of them.
You could load in the veggies but slice them thick. After a thirty minutes on high pressure they’ll disintegrate if you don’t make them pretty big. Onions are a given for me with just about any dish so I always add those.
Ninja Foodi Chicken and Rice Soup
If you can only find rather large pieces I’d slice them in half to ensure they shred easily when done. Medium is my preference because then I can just throw them right in.
Time needed: 30 minutes.
Instant Pot Chicken Rice Soup
- Saute
Turn pot to saute and add olive oil. Add the amount recipe calls for for chopped onions, celery, carrots and minced garlic. Cook until these start to soften, then press cancel.
Add chicken, mushrooms, thyme, and wild rice on top sprinkled with salt and pepper. Then pour broth over it all. - Cook
Lock the lid and set steam valve to sealing position. Press pressure cook button, set on high for 30 minutes. When done naturally release steam.
Remove chicken and shred or chop on cutting board, will fall apart easily.
Return meat to soup and stir. If you want a thicker version you can scoop some of the hot liquid out of your pot and whisk in 2 tbsp cornstarch until smooth.
Set pot to saute again and pour this in when it is bubbling. Stir and let it bubble for about 2 minutes so it can thicken up nicely. Then turn off and serve.
Remember when you’re accounting for cook times that it takes 10 – 15 minutes to reach pressure. In case you’re in a hurry you might need a really accurate time.
Personally I usually just throw it all in and walk away and don’t pay much attention. I will set an alarm on my phone though if I am not in the room so I can check and not have it sit longer than it should, or it would get mushy.
Yes you will need to naturally release, not quick release, but after about 15 minutes you’ll want to take the lid off so it doesn’t sit and continue to soften much longer. When you pressure cook on high it will get as tender as you want but….
I just don’t like the rice to get tooooo soft, or it’s a bit mushy for my tastes. You do not have to use fresh meat either. This is a great leftover chicken recipe during the Wintertime. I make this a lot after I buy a rotisserie.
Many times I’ll have a breast left and will make this the next day. Just dice it up and it doesn’t need to cook but with the time it will bring back the nice moisture and tenderness of the meat.
As a healthy low saturated fat dinner idea you’ll all love this one. Let’s jump to recipe below and talk about a few yummy side dishes for this as well;
What side dishes go with soup?
I think bread of some kind is a must, rarely do I make anything else to go with this or our Instant Pot chicken noodle soup.
- Our air fryer garlic bread rolls are amazing.
- You can make just a simple loaf of air fryer bread as well.
- Give this pretty bundt Instant Pot cornbread a whirl.
- OR if you want to cook something outside, people love our cheesy smoked bread.
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Instant Pot Chicken Rice Soup
Ingredients
- 2 chicken breasts boneless, skinless cut into large chunks
- 1/2 onion chopped
- 3 stalks celery cut into chunks
- 1 c carrots dials
- 1 c mushrooms halved or sliced
- 1 c wild rice uncooked
- 1 tsp thyme dried
- 1 tsp minced garlic
- 2 tbsp olive oil
- 4 c chicken broth
- 1 c water
- salt and pepper to taste
Instructions
- Turn pot to saute and add olive oil.
- Add chopped onions, celery, carrots and minced garlic. Cook until these start to soften, then turn pot off.
- Add mushrooms, thyme, wild rice, with chicken pieces on top sprinkled with salt and pepper. Then pour broth over it all.
- Close lid and steam valve and set to high pressure for 30 minutes. When done let steam release naturally.
- Remove chicken and shred or chop on cutting board, will fall apart easily.
- Return meat to soup and stir. If you want a thicker version you can scoop some of the hot liquid out of your pot and whisk in 2 tbsp cornstarch until smooth.
- Set pot to saute again and pour this in when it is bubbling. Stir and let it bubble for about 2 minutes so it can thicken up nicely. Then turn off and serve.
