Creamy Chicken and Rice Soup
This Instant Pot recipe for creamy chicken and rice soup delivers a comforting, one-pot meal that’s ready in under an hour—perfect for busy weeknight dinners, meal prep, and healthy, family-friendly eating.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs for extra richness
- 1 cup long-grain white rice rinsed (sub with brown rice—add 5 minutes to cook time)
- 1 medium yellow onion diced fine (milder bite than white)
- 2 carrots peeled and sliced into ½-inch rounds (or use frozen)
- 2 stalks celery chopped (for that classic mirepoix trio)
- 4 cups low-sodium chicken broth homemade or store-bought
- 1 cup whole milk (or half-and-half for creamier texture)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 2 cloves garlic minced (fresh packs more punch than jarred)
- 1 teaspoon dried thyme (or a few sprigs fresh)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Hit Sauté mode and melt butter—once it’s shimmering, add onion, carrot, and celery. Stir for 3–4 minutes until soft. (Tip: Scrape up bits from the bottom to avoid a burn notice.)
- Toss in garlic and thyme; cook for 30 seconds until fragrant.
- Nestle chicken breasts atop the veggies. Season generously with salt and pepper. Pour in chicken broth, scraping any browned bits.
- Seal the lid, set Pressure Cooker on High for 10 minutes. (Use natural release for 5 minutes, then quick-release the rest.)
- Carefully remove chicken to a cutting board. Stir in rice, reseal, and pressure cook for 6 minutes on High. Quick-release pressure when done.
- Shred chicken with two forks, then return it to the pot. Stir in milk; let the soup rest on Warm for 2–3 minutes to thicken. Taste and adjust seasoning—add more salt or pepper if needed.
Notes
I learned that rinsing rice removes excess starch for a cleaner broth—trust me, it makes a difference.
For a thicker soup, stir in a slurry of cornstarch and cold water after step 6 and simmer on Sauté for a minute.
For a thicker soup, stir in a slurry of cornstarch and cold water after step 6 and simmer on Sauté for a minute.
Love this recipe?Follow us at @thenandnowspace for more