This chicken and rice soup is a comforting and nutritious meal, full of chunky chicken, healthy veggies, and tender rice cooked in the Instant Pot. It’s the perfect one-pot dinner for any night of the week. The chicken and rice soup is gluten-free and can be easily turned into dairy-free as well. We call for Ranch seasoning in this recipe (Crack chicken forever!), but feel free to substitute your own spice mix. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Creamy Chicken and Rice Soup Recipe
- 3 cups cooked shredded or chopped chicken breast
- 1 1/2 cup uncooked rice (jasmine or basmati)
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery stalk
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch spice blend
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup chopped spinach
- 1 cup crumbled bacon, for garnish
Photo credit: © Eatwell101.com
Why you’ll love this chicken and rice soup recipe
- It’s made in the pressure cooker, so it is easy to prep and cook, and there are no messy pans and pots!
- The chicken and rice soup is nourishing, comforting, and perfect for those cozy evenings when it’s chilly outside.
- The flavors are spot on, thanks to the mix of ranch seasoning, cheddar, and bacon.
- You can get creative with vegetables: add fresh garlic, onions, or even sundried tomatoes.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make creamy chicken and rice soup:
1. Combine all the ingredients, except spinach and bacon, in the insert of your Instant Pot.
2. Close the lid and set your Instant Pot to soup/stew mode and cook for 15 minutes.
3. Once the chicken and rice soup is cooked, do a quick release and let the steam escape.
4. Stir in spinach and stir to the soup until smooth.
5. Serve the Instant Pot chicken and rice soup in bowls. Top with crumbled bacon, and garnish with fresh chopped parsley. Enjoy!
Photo credit: © Eatwell101.com
Tips for the chicken and rice soup
- Make sure to use jasmine, basmati, or any long-grain rice. Avoid sushi rice or arborio because they will release a lot of starch and absorb almost all the liquids.
- If you feel the chicken and rice soup is too thick at the end of cooking time, add a cup or two of chicken stock and water an mix well in saute mode to reheat.
- If you have a smaller Instant Pot, you can cook the rice separately and stir it into the soup when done.
- You can use fresh raw chicken for the chicken and rice soup, chicken leftovers, or rotisserie chicken.
- If you prefer brown rice or a wild rice mix, add 10 minutes to the cooking time on the Instant Pot and an additional cup of water.
- You can try another version of this chicken and rice soup recipe in a Dutch oven, including mushrooms.
How to keep leftovers
You can keep any leftover soup in an airtight container for up to 3 days in your refrigerator. Reheat in the microwave or a saucepan with 1/4 cup of water to loosen the soup.
More instant pot soup recipes you might like
- 9 Instant Pot Soup Recipes for Quick, Fuss-Free Dinners
- Instant Pot Keto Tuscan Soup
- Instant Pot Creamy Chicken Soup
- Instant Pot Crack Chicken Spinach Soup
- Instant Pot Shrimp Soup
Photo credit: © Eatwell101.com
