Dump-and-Start Instant Pot Chicken and Rice Soup

I can’t believe that my new cookbook is coming out TOMORROW (April 26th)! I’m so excited to be in the home stretch, and I can’t thank you all enough for your support! It’s the best feeling to know that you all will have actual copies of 30-Minute Instant Pot Cookbook in your hands and start reading it soon. Still need to get your own copy? Pre-order it here (every pre-order counts!). To keep the excitement going, I’m sharing another sneak peek recipe from the book today: Dump-and-Start Instant Pot Chicken and Rice Soup. There are few things more comforting than a good chicken soup! My family is partial to chicken and rice soup over chicken noodle soup, and the Instant Pot gave us a way to make it more easily and hands-off than ever. An optional squeeze of lemon takes the flavors in this Instant Pot chicken rice soup over the edge, in a good way. Just like all the other easy and delicious recipes in my new cookbook, this Instant Pot chicken soup with rice is prepped and cooked completely in 30 minutes from start to finish. I’ve got the full dump and go Instant Pot recipe at the bottom of this post, but first I’ll share some step-by-step instructions, pictures, and tips to help you make dump and go Instant Pot recipes like this quickly, easily, and to perfection.

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30-Minute Instant Pot Cookbook

The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and pre-order 30-Minute Instant Pot Cookbook on Amazon here!

More soup recipes like this Instant Pot chicken soup with rice:

• Easy Instant Pot Wonton Soup
• Dump-and-Go Instant Pot Tortilla Soup recipe
• Instant Pot Cheesy Potato Soup
• Instant Pot Gnocchi Zuppa Toscana
• Easy Lobster Bisque Recipe
• The Best Easy Slow Cooker Cheesy Potato Soup
• Vegetarian Mushroom-Lentil Soup
• Bendy and the Ink Machine Bacon Soup Recipe

What you need to make Instant Pot chicken rice soup

To make this Instant Pot chicken rice soup, you’ll need to gather the following:

• 5 cups chicken stock
• 1 cup water
• 2 (10-ounce) cans chunk chicken breast, drained*
• 1 cup chopped carrots**
• 1 cup chopped celery**
• 2/3 cup long-grain white rice, well rinsed
• 1 tablespoon dry minced onion
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• Lemon (optional)

*Variation Tip: Part of the reason this recipe cooks so quickly is the use of canned chunk chicken. If you have extra time, you can substitute a pound of cubed boneless, skinless chicken breast and increase the pressure-cooking time to 7 minutes.

**Using pre-chopped vegetables from the grocery store helps save a lot of time on prep and makes this a truly dump and go Instant Pot recipe. If you have extra time and want to save a few cents off your grocery bill, you can chop the vegetables yourself.

How to make this dump-and-go Instant Pot Chicken and Rice Soup

I just love dump and go Instant Pot recipes for busy nights! This Instant Pot chicken soup with rice is an ideal recipe when you need something hearty and delicious but hands-off. Here are some tips for making this chicken and rice soup Instant Pot recipe.

To make Dump-and-Start Instant Pot Chicken and Rice Soup, start by pouring the chicken stock and water into the pot. Add the canned chicken (see my variation tip above if you prefer to use boneless, skinless chicken breast), carrots, celery, rice, onion, salt, thyme, pepper, and garlic powder to the pot and stir. Close the lid and set the cooking time to 3 minutes at high/normal pressure. It will take 16 minutes for the Instant Pot to reach pressure before the cooking time begins.

Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure. Carefully open the lid.

Serve the Instant Pot chicken rice soup in bowls, with a squeeze of fresh lemon juice, if desired.

Store your Instant Pot chicken soup with rice leftovers in an airtight container in the refrigerator.

Here’s the full Dump-and-Start Instant Pot Chicken and Rice Soup recipe. Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy dump and go Instant Pot recipes like this one.

Continue to Content

Dump-and-Start Instant Pot Chicken and Rice Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

There are few things more comforting than a good chicken soup! My family is partial to chicken and rice soup over chicken noodle soup, and the Instant Pot gave us a way to make it more easily and hands-off than ever. An optional squeeze of lemon takes the flavors in this Instant Pot chicken rice soup over the edge, in a good way.

Print

Ingredients

• 5 cups chicken stock
• 1 cup water
• 2 (10-ounce) cans chunk chicken breast, drained
• 1 cup chopped carrots
• 1 cup chopped celery
• 2/3 cup long-grain white rice, well rinsed
• 1 tablespoon dry minced onion
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• Lemon (optional)

Instructions

1. Pour the chicken stock and water into the pot. Add the canned chicken, carrots, celery, rice, onion, salt, thyme, pepper, and garlic powder to the pot and stir.
2. Close the lid and set the cooking time to 3 minutes at high/normal pressure. It will take 16 minutes to reach pressure.
3. Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
4. Serve in bowls, with a squeeze of fresh lemon juice, if desired.

Notes

Variation Tip: Part of the reason this recipe cooks so quickly is the use of canned chunk chicken. If you have extra time, you can substitute a pound of cubed boneless, skinless chicken breast and increase the pressure-cooking time to 7 minutes.

This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.

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