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Close-up of a spoonful of chicken soup held above a bowl, showcasing tender pieces of chicken, diced carrots, noodles, and herbs. An Instant Pot is partially visible in the background, hinting at the ease of cooking this delicious chicken rice soup.
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5 from 1 vote

Instant Pot Chicken Rice Soup Recipe

Instant Pot chicken rice soup with frozen breasts, fresh or leftover rotisserie chicken. A healthy comfort food meal that is low fat that everyone loves. Can make in a Ninja Foodi pressure cooker too.
Prep Time15 minutes
Cook Time30 minutes
Course: Entree, Soup
Cuisine: American
Keyword: chicken, instant pot, ninja foodi, pressure cooker, rice, soup, wild rice
Servings: 6
Author: Justine

Equipment

Ingredients

  • 2 medium chicken breasts boneless skinless cut into large chunks, if using frozen separate pieces and use small boneless skinless pieces
  • 1/2 small onion chopped
  • 3 stalks celery cut into chunks
  • 1 cup carrots dials
  • 1 cup mushrooms halved or sliced
  • 1 cup wild rice uncooked
  • 1 tsp thyme dried
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 4 cup chicken broth
  • 1 cup water
  • 1 pinch salt 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 and water 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.

Video

Notes

Made With Frozen Chicken

You can use frozen small size boneless skinless breasts or thighs to make this but they need to be separated from one another. If they aren't run under cool water and pull apart. Then the same cook time would apply as above, 30 minutes, same as our chicken noodle soup with frozen chicken

Nutrition

Serving: 2oz | Calories: 250kcal | Carbohydrates: 25g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 697mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3701IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg