Chicken Rice Soup
By :Campbell's®
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Our recipe for Instant Pot® Chicken Rice Soup lets you whip up a flavorful, comforting soup in no time at all. All you need are 5 ingredients that you add to your Instant Pot®. Chicken, veggies and rice cook together in the flavorful chicken broth in the Instant Pot®, which locks in flavor and moisture. This soup cooks in under 30 minutes making it perfect for any night of the week. Learn how to make chicken rice soup and try this recipe today!
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Votes: 2
Rating: 5
Rate this recipe!
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Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Seven Ingredients or Less, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient boneless & skinless chicken breasts, Swanson® Chicken Broth, White Rice
Keyword instant pot chicken recipe, instant pot chicken soup, instant pot recipes, pressure cooker recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1/2 cup long grain white rice uncooked
  • 4 cups Swanson® Chicken Broth
Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Seven Ingredients or Less, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient boneless & skinless chicken breasts, Swanson® Chicken Broth, White Rice
Keyword instant pot chicken recipe, instant pot chicken soup, instant pot recipes, pressure cooker recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 pound boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1/2 cup long grain white rice uncooked
  • 4 cups Swanson® Chicken Broth
instant pot soup, instant pot chicken soup recipe, instant pot recipe, instant pot chicken rice soup
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Season the chicken with salt and pepper. Add the carrot, celery, chicken, rice and broth to a 6 quart Instant Pot®.
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
Recipe Notes

Nutrition Values Per Serving : Calories 149, Total fat 1.2 g, Saturated fat 0.2 g, Cholesterol 29 mg, Sodium 897 mg, Total carbohydrate 21.2 g, Dietary fiber 0.9 g, Protein 11.5 g, Vitamin A 289 %DV, Vitamin C 1 %DV, Calcium 3 %DV, Iron 8 %DV

*Manual and Pressure Cook buttons are interchangeable

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6 replies
  3. Christine
    Christine says:

    5 minutes with a quick release vs slow release? Is that a misprint? I’ll have to try this and see if the chicken is cooked.

  4. Les
    Les says:

    This is really easy and quite delicious. If using brown rice, pressure cook it 6 min. in equal amount of broth, natural release. Add chicken, vegetables, and remainder of broth and pressure cook 5 min.
    Note; Chicken will be well done in 5 min.

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