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.
• Freezes well; reheat gently to avoid curdling dairy.
• Toddler tip: shred chicken finely and cut veggies small for easy eating.