Instant Pot Creamy Chicken & Rice Soup

There’s a certain smugness that comes from “making” soup in under 40 minutes that tastes like it’s been simmering all afternoon. This is that soup. The Instant Pot does all the heavy lifting while you wander off to do literally anything else.

It’s the culinary equivalent of wearing lounge pants that look like trousers — cozy for you, convincing for everyone else. The chicken falls apart with the gentlest nudge, the rice turns the broth velvety, and the thyme makes it feel like there’s a herb garden involved (there isn’t).

Best part? You dump, you press a button, and you end up with a steaming pot of comfort that’s equal parts weekday dinner and rainy-Sunday luxury. The kind of recipe that lets you feel like the main character… even if you’ve been doomscrolling while it cooked.

Pair with crusty bread or just a large spoon and the knowledge that you absolutely nailed dinner without trying too hard.

Instant Pot Creamy Chicken & Rice Soup

Like a weighted blanket in a bowl — tender chicken, soft rice, and a creamy broth that tastes like someone’s been cooking all day (spoiler: they haven’t). This is soup season’s mic drop.

Ingredients

• 1 tbsp olive oil
• 1 small onion diced
• 2 medium carrots diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 1 lb 450 g boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice uncooked
• 4 cups 960 ml low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup 240 ml milk or half-and-half
• 2 tbsp cornstarch optional, for thickening
• Fresh parsley chopped (for garnish)

Instructions

• Set Instant Pot to Sauté and heat olive oil. Add onion, carrots, and celery; cook for 3–4 minutes until softened.
• Stir in garlic and cook for 30 seconds until fragrant.
• Add chicken, rice, broth, thyme, salt, and pepper. Stir to combine.
• Lock lid and set Instant Pot to Manual or Pressure Cook on HIGH for 10 minutes.
• Allow 10 minutes for natural release, then quick release any remaining pressure.
• Remove chicken, shred with two forks, and return to pot.
• Stir in milk. If you prefer a thicker soup, whisk cornstarch with 2 tbsp cold water and stir into the hot soup; simmer on Sauté for 2–3 minutes until thickened.
• Garnish with parsley and serve warm.

Notes

Swap rice for orzo or quinoa if you’re feeling rebellious.
• Freezes well; reheat gently to avoid curdling dairy.
• Toddler tip: shred chicken finely and cut veggies small for easy eating.