Welcome to your new favorite comfort meal: an incredibly flavorful and wholesome Instant Pot Chicken and Rice Soup. This recipe is meticulously crafted to be your go-to dish for those brisk, colder days, offering a nourishing embrace that warms you from the inside out. Far from being just a simple soup, this rendition is a powerhouse of flavor and nutrition, packed generously with tender chicken breast, an abundance of vibrant vegetables, and the unexpected savory kick of Italian sausage. The Instant Pot transforms these fresh ingredients into a rich, deeply satisfying meal in just over 30 minutes of active cooking time, making it an ideal choice for busy weeknights or a comforting weekend lunch. And remember, no hearty soup is complete without a side of crusty bread, perfect for soaking up every last drop of its delicious broth!
If you’re seeking delicious soup recipes but don’t currently own an Instant Pot, don’t worry! There are many other fantastic ways to create warming, homemade meals. Consider trying my popular Dutch Oven Chicken Noodle Soup for a classic, stove-top option, or explore the rich flavors of the best Turkey Lentil Soup, both offering their unique charm and comforting appeal.
Table of Contents
- Why You’ll Love This Soup: Highlights
- Essential Ingredient Insights
- Recommended Equipment & Tools
- Step-by-Step Cooking Instructions
- Meal Prep & Storage Solutions
- Chef’s Top Tips for Success
- Additional Recipe Notes
- Creative Variations & Substitutions
- Frequently Asked Questions
- More Comforting Recipes
- Instant Pot Chicken and Rice Soup Recipe Card
Why You’ll Love This Soup: Highlights
This Instant Pot Chicken and Rice Soup isn’t just another meal; it’s a culinary experience designed for ease, flavor, and health. Here’s why this recipe will quickly become a cherished part of your family’s dinner rotation:
- Healthy & Easy Fall Dinner Idea: Perfect for autumn evenings or any time of year, this soup combines wholesome ingredients with minimal effort. The Instant Pot streamlines the cooking process, delivering a nutritious meal without spending hours in the kitchen.
- Loaded with Vegetables: We pack this soup with a colorful array of fresh vegetables, ensuring every spoonful delivers essential vitamins, minerals, and dietary fiber. It’s a delicious way to boost your daily vegetable intake.
- Full of Shredded Chicken & Italian Sausage: The combination of lean chicken breast and savory Italian sausage creates a rich, complex flavor profile and a satisfying texture. The chicken provides lean protein, while the sausage adds an incredible depth that elevates the entire dish.
- Kid-Friendly & Family Approved: With its mild yet flavorful broth, tender chicken, soft rice, and familiar vegetables, this soup is a hit with even the pickiest eaters. It’s a wholesome meal that the whole family will enjoy.
- Great for Meal Prep: This soup reheats beautifully, making it an excellent candidate for meal prepping. Prepare a large batch at the beginning of the week, and enjoy delicious, homemade lunches or dinners for days to come. It also freezes exceptionally well, offering a convenient option for future quick meals.
Essential Ingredient Insights
Understanding your ingredients is key to creating a truly exceptional soup. Here are some specific notes on the components of this Instant Pot Chicken and Rice Soup:
- Dried Herbs: The recipe calls for a specific blend of dried parsley, basil, oregano, rosemary, and thyme, which contribute to the classic aromatic profile of this soup. However, for ultimate convenience without compromising flavor, you can absolutely substitute all the individual dried herbs for 2 tablespoons of a good quality Italian seasoning blend. This simplifies the measuring process and still delivers a wonderful, balanced herbaceous note to your soup.
- Chicken Breasts: We recommend boneless, skinless chicken breasts for their lean protein and easy shreddability. If you prefer, boneless chicken thighs can be used as a substitute. Keep in mind that chicken thighs tend to be richer and will release more oil during cooking, which might result in a slightly fattier broth. Ensure the chicken is fully cooked and easily shreddable before adding it back to the soup.
- Wild Rice Blend: This is a crucial ingredient for the unique texture and earthy flavor it brings to the soup. I particularly love using the Lundberg Wild Blend Rice for its consistent quality. It’s important to use a wild rice blend specifically, as its longer cooking time is perfectly suited for the Instant Pot pressure cooking cycle alongside the other ingredients. White rice, brown rice, or other rice varieties have significantly different cook times and will either turn to mush or remain undercooked if used in this recipe. Sticking to a wild rice blend ensures perfect texture.
- Greek Yogurt: Adding Greek yogurt at the end is a game-changer for creaminess and a subtle tangy brightness that cuts through the richness of the soup. You can use nonfat, full-fat, or any percentage in between, depending on your dietary preferences. The key is to stir it in once the Instant Pot is off and the soup has cooled slightly to prevent it from curdling, ensuring a silky-smooth finish.
- Fresh Vegetables: The base of carrots, celery, and onion (often called a ‘mirepoix’) provides a foundational sweetness and savory depth. Mushrooms add an umami richness, while kale offers a touch of bitterness and vibrant color, along with a boost of nutrients. Feel free to adjust the quantities or add other vegetables you enjoy, keeping in mind their cook times.
- Chicken Stock: Opt for a good quality chicken stock or bone broth to enhance the overall flavor of your soup. Low-sodium varieties allow you to control the salt content more precisely.
A complete and detailed list of all ingredients and precise amounts can be found on the recipe card below.
Recommended Equipment & Tools
Making this delicious Instant Pot Chicken and Rice Soup is incredibly simple with the right tools. Here are a few pieces of equipment that will make your cooking experience seamless and enjoyable:
- Instant Pot Duo 7-in-1 Electric Pressure Cooker 8 Quart: An essential for this recipe! This large capacity pressure cooker allows you to prepare family-sized portions quickly and efficiently, with multiple functions beyond just pressure cooking.
- Oxo Good Grips Nylon Ladle: A sturdy and heat-resistant ladle is perfect for serving thick, hearty soups like this one throughout the colder seasons.
- Non-Stick Silicone Cooking Utensils: Ideal for protecting the non-stick coating of your Instant Pot’s inner pot, these high heat resistant spoons and spatulas are indispensable for sautéing and stirring.
- Cutting Board and Sharp Knife: For safely and efficiently dicing all your fresh vegetables and chicken.
- Measuring Cups and Spoons: Accurate measurements ensure the perfect balance of flavors and textures in your soup.
Step-by-Step Cooking Instructions
Creating this flavorful Instant Pot Chicken and Rice Soup is a straightforward process, thanks to the efficiency of your pressure cooker. Here’s a brief overview and then detailed steps to guide you:
Overview
- Begin by browning the Italian sausage directly in the Instant Pot to build a flavorful base.
- Add all the remaining soup ingredients, except for the kale, lemon, and Greek yogurt, into the Instant Pot and pressure cook on high.
- Once cooked, remove and shred the chicken, then return it to the pot.
- Finally, stir in the fresh kale, lemon juice, lemon zest, and Greek yogurt for a vibrant finish.
Step by Step Guide to a Perfect Instant Pot Chicken and Rice Soup
Step 1: Begin by activating the “Sauté” mode on your Instant Pot. Allow it to heat up for a minute or two. Once hot, add the ground Italian sausage to the inner pot. Break it apart with a spoon as it cooks. Season the sausage immediately with salt, pepper, and all the dried herbs (parsley, basil, oregano, rosemary, and thyme). Sauté for 2-3 minutes, stirring frequently, until the sausage is mostly browned. It doesn’t need to be cooked through completely at this stage, as it will finish cooking during the pressure cycle.
Step 2: Carefully add the remaining foundational ingredients to the Instant Pot. This includes the boneless, skinless chicken breasts, sliced baby bella mushrooms, diced carrots, diced celery, diced yellow onion, minced garlic, wild rice blend, and chicken stock. Ensure all ingredients are submerged in the liquid as much as possible, giving the pot a gentle stir without scraping the bottom.
Chef’s Tip – Don’t stress about fully cooking the sausage in the sauté step. It’s just to develop initial flavor and will reach a safe internal temperature during the high-pressure cooking cycle with the other ingredients. This saves time and effort!
Step 3: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual” depending on your model) setting and ensure it’s on “High” pressure. Set the timer for 33 minutes. Once the cooking cycle is complete, the Instant Pot will beep. Immediately perform a quick release of the pressure by carefully moving the vent to the “Venting” position. Stand clear of the steam as it releases rapidly.
Step 4: Once the float valve drops, indicating all pressure has been released, carefully open the lid. Using tongs or a slotted spoon, remove the cooked chicken breasts from the soup and transfer them to a plate or shallow bowl. Set them aside to cool slightly. Re-select the “Sauté” mode on the Instant Pot. Add the thinly sliced dino kale, fresh lemon juice, and lemon zest to the simmering soup. Simmer for a few minutes, stirring occasionally, until the kale has wilted and reduced to your desired tenderness.
Step 5: While the kale is simmering and softening in the soup, take the opportunity to shred the chicken breasts you set aside. You can do this easily with two forks, pulling the meat apart, or if you prefer, you can dice it into bite-sized pieces. The chicken should be very tender and shred effortlessly.
Step 6: Turn off the Instant Pot to cease the sauté function. Stir the shredded chicken back into the soup. Finally, add the Greek yogurt to the pot, stirring gently until it is fully incorporated and creates a creamy, luscious consistency throughout the soup. Serve the soup immediately while hot, garnished with freshly cracked black pepper, a sprinkle of grated Parmesan cheese, and your favorite fresh, crusty bread on the side for dipping. Enjoy your homemade, hearty, and healthy meal!
Important Tip – To ensure your Greek yogurt remains smooth and creamy, always stir it in at the very end, after the Instant Pot is turned off and the soup is no longer at a rolling boil. High heat or pressure can cause dairy products like yogurt to curdle, resulting in a less desirable texture. Adding it last ensures a perfectly silky finish.
Meal Prep & Storage Solutions
This Instant Pot Chicken and Rice Soup is not only delicious fresh but also an excellent candidate for making ahead and storing, making meal prep a breeze for busy individuals and families. Here’s how to properly store and reheat your leftovers:
- Refrigerator: To store, allow the soup to cool completely to room temperature first. Then, transfer it to an airtight container. It will keep fresh in the refrigerator for up to 4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
- Freezer: This soup freezes exceptionally well, offering a convenient future meal option. First, ensure the soup has cooled completely in the refrigerator for at least 6 hours, or ideally, overnight. This step is crucial for safe freezing. Once chilled, portion the Instant Pot chicken & rice soup into freezer-safe bags (laying them flat for efficient storage) or airtight freezer-safe containers. For best results, I recommend freezing in single-serving portions or amounts you intend to eat in one sitting, as this makes thawing and reheating much easier. Store in the freezer for up to 3 months.
- Reheating:
- From Thawed: If thawed overnight in the refrigerator, place the soup in a microwave-safe bowl or a pot on the stovetop. For microwave, heat in 2-minute increments, stirring after each, until hot throughout. On the stovetop, cover and heat on medium-low, stirring occasionally, until simmering.
- From Frozen: Place the frozen soup (if using bags, you might need to run warm water over the bag to release it into a pot) into a microwave-safe bowl or a pot on the stovetop. For microwave, use longer increments (e.g., 3-4 minutes), stirring well and breaking up frozen chunks, until fully heated. On the stovetop, cover and heat on medium-low. This will take longer, so be patient, stirring frequently to prevent scorching and to ensure even thawing and heating. Once the soup begins to boil and no frozen chunks remain, remove from heat and serve immediately. Never refreeze soup that has been thawed.
- Meal Prep: Given how well this soup stores and reheats, it’s a fantastic recipe for weekly meal prepping. Dedicate some time on a Sunday to prepare a large batch, and you’ll have healthy, homemade meals ready to go for several days, simplifying your busy schedule.
Chef’s Top Tips for Success
Achieving the perfect Instant Pot Chicken and Rice Soup is all about understanding a few key techniques. These expert tips will help ensure your soup turns out incredibly flavorful and with the ideal texture every time:
- Sauté the sausage and dried herbs first: This initial step is vital for building a deep flavor base. Sautéing the Italian sausage allows its fat to render and develop a rich, savory taste. More importantly, toasting the dried herbs in this rendered fat helps them become incredibly fragrant and release their full aromatic potential, infusing the soup with a much more intense and complex herbal note than simply adding them to the broth. Don’t skip this step!
- Always use a wild rice blend: The specific cook time of this recipe (33 minutes at high pressure) is tailored for a wild rice blend. This type of rice has a much longer cooking duration compared to white rice or even most brown rice varieties. If you were to use white rice, for example, it would overcook significantly and turn into an unappetizing mush under this extended pressure. A wild rice blend will hold its shape and offer a delightful chewy texture, perfectly complementing the tender chicken and vegetables.
- Stir in the Greek yogurt at the very end: This is a crucial step for achieving a creamy, smooth consistency without any curdling. Dairy products, especially yogurt, are prone to separating or curdling under high heat or pressure. Therefore, always wait until the Instant Pot is turned off and the soup has settled from its high temperature before gently stirring in the Greek yogurt. This ensures your soup retains its luxurious, velvety texture and bright, tangy finish.
- Don’t overfill the Instant Pot: Always adhere to the maximum fill line inside your Instant Pot’s inner pot. Overfilling can lead to improper cooking, potential safety hazards, and messy steam release.
- Adjust seasoning to taste: After the soup has finished cooking and before serving, always taste and adjust the seasoning. You might want to add more salt, pepper, or a pinch of extra herbs to suit your preference.
Additional Recipe Notes
Here are a few more insights to consider as you prepare and enjoy your Instant Pot Chicken and Rice Soup, helping you make the most of this comforting meal:
- The soup develops more flavor as it sits: Like many hearty soups and stews, this Instant Pot Chicken and Rice Soup often tastes even better the day after it’s made. As the soup chills, the flavors have more time to meld and deepen, resulting in a richer and more harmonious taste profile. This makes it an ideal candidate for meal prepping, as mentioned earlier. Don’t be surprised if you find yourself enjoying the leftovers even more than the freshly made batch!
- Consistency can vary: Depending on the specific wild rice blend used and how much liquid is absorbed, the soup’s consistency might vary slightly. If you prefer a thinner soup, you can always add a little extra chicken stock or water when reheating. For a thicker consistency, you can let it simmer uncovered for a few extra minutes after adding the kale to allow some liquid to evaporate.
- Freshness of ingredients: Using fresh, high-quality vegetables and good chicken stock will significantly impact the overall flavor of your soup.
Creative Variations & Substitutions
One of the beauties of a versatile dish like this Instant Pot Chicken and Rice Soup is how easily you can adapt it to suit your preferences, what you have on hand, or specific dietary needs. Feel free to get creative with these variations:
- Swap the vegetables: This recipe is incredibly forgiving when it comes to vegetables. Feel free to use whatever you have on hand or what’s in season. Great additions include fresh spinach (stirred in at the very end with the kale), diced potatoes or sweet potatoes (add with the other root vegetables), bell peppers (red, yellow, or orange for sweetness and color), zucchini or yellow squash, green beans, or even frozen mixed vegetables for ultimate convenience.
- Low Carb/Keto friendly adaptation: To make this soup suitable for a low-carb or ketogenic diet, simply omit the wild rice blend. When removing the rice, you’ll also want to adjust the pressure cooking time. Reduce the “Pressure Cook” time to only 15 minutes, as the chicken and vegetables will cook much faster without the rice requiring extra time. Consider adding more non-starchy vegetables like extra mushrooms, celery, or bell peppers to compensate for the removed bulk.
- Spice it up: For those who enjoy a little heat, add a pinch of red pepper flakes with the dried herbs or a dash of hot sauce when serving.
- Different proteins: While chicken and Italian sausage are a winning combination, you could experiment with other ground meats like ground turkey or even beef. If omitting sausage, consider adding a smoky spice like paprika to replicate some of that depth of flavor. Cooked rotisserie chicken can also be used; simply add it shredded at the very end with the kale and yogurt, reducing the initial pressure cooking time to ensure vegetables are tender but not overcooked.
- Creamier texture: For an even richer and creamier soup, you can swap out a portion of the chicken stock for half-and-half or heavy cream, adding it at the very end along with the Greek yogurt.
- Add beans: For extra protein and fiber, stir in a can of drained and rinsed cannellini beans or great northern beans during the last few minutes of simmering with the kale.
Frequently Asked Questions about Instant Pot Chicken and Rice Soup
Here are some common questions about making and enjoying this hearty Instant Pot Chicken and Rice Soup:
A wild rice blend typically consists of a harmonious mix of various rice grains, often including long-grain brown rice, true wild rice (which is actually a semi-aquatic grass seed), red rice, and black rice. This combination provides a delightful array of textures, colors, and nutty, earthy flavors that are distinct from single-variety rice.
Wild rice offers a unique flavor profile that is more complex and robust than common white rice. It has a distinctly grassier, nuttier, and earthier taste, often described as having subtle smoky undertones. Its chewy texture also adds a wonderful dimension that stands up well in hearty soups and stews.
For a well-rounded and satisfying meal, I highly recommend serving this flavorful chicken and rice soup with a crisp, simple green salad to add freshness and contrast. And, of course, a warm, crusty loaf of bread or these savory homemade cheesy garlic rolls are perfect for dipping into the rich broth, making every spoonful even more enjoyable.
Yes, absolutely! The Instant Pot is designed for efficient, one-pot meals, and cooking rice and meat together is one of its many advantages. The key to success is ensuring that the ingredients you’re cooking simultaneously have similar cooking times under pressure. Additionally, it’s crucial to have sufficient liquid in the pot to prevent any scorching or burning of the food, especially on the bottom. Our recipe for chicken and wild rice soup is perfectly balanced for this very purpose.
Yes, you can certainly add raw chicken directly into the soup mixture to cook. This recipe specifically calls for raw chicken breasts to be added at the beginning, allowing them to cook thoroughly and become incredibly tender during the pressure cooking process. The most important thing is to ensure that the chicken and the entire soup reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer before you serve it, guaranteeing food safety.
The Instant Pot is a game-changer for soup making, primarily due to its speed and ability to infuse deep flavors quickly. Pressure cooking drastically reduces the cooking time compared to traditional stovetop methods, getting a wholesome, hearty meal on your table in under an hour. It also tenderizes ingredients beautifully and melds flavors efficiently, making it perfect for busy weeknights.
Yes, you can use pre-cooked chicken (like rotisserie chicken) to make this soup even faster. If using cooked chicken, reduce the initial pressure cook time to about 10-15 minutes (just enough for the rice and vegetables to cook). Shred and stir in the cooked chicken at the very end, along with the kale and Greek yogurt, to prevent it from becoming dry or overcooked.
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Instant Pot Chicken and Rice Soup
Equipment
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Instant Pot
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Stirring Spoon
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Garlic Press
Ingredients
- 1/2 pound ground italian sausage
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 pound boneless skinless chicken breasts*
- 8 ounces baby bella mushrooms sliced
- 1 1/2 cups diced carrot
- 1 1/2 cups diced celery
- 1 large yellow onion diced
- 6 cloves garlic
- 1 cup wild rice blend*
- 6 cups chicken stock
- 1 bunch dino kale thinly sliced
- 1 lemon juiced & zested
- 1 cup greek yogurt*
Optional for Serving
- cracked pepper
- parmesan cheese
- bread
Instructions
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Review all recipe notes and instructions before beginning to ensure a smooth cooking process.
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Select the “Sauté” mode on your Instant Pot. Add the ground Italian sausage, along with salt, pepper, and all the dried herbs (parsley, basil, oregano, rosemary, and thyme). Cook for 2-3 minutes, breaking up the sausage, until mostly browned and the herbs are fragrant.
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Add the chicken breasts, sliced mushrooms, diced carrots, diced celery, diced onion, minced garlic, wild rice blend, and chicken stock to the Instant Pot. Stir gently to combine.
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Secure the lid, set the vent to “Sealing.” Select “Pressure Cook” (or “Manual”) on “High” pressure and set the timer for 33 minutes. Once done, perform a quick release of the pressure.
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Carefully remove the cooked chicken breasts and set them aside. Turn on the “Sauté” mode again. Add the thinly sliced kale, fresh lemon juice, and lemon zest to the soup. Simmer for a few minutes until the kale has wilted to your liking.
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While the kale is simmering, use two forks to shred the cooked chicken breasts.
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Turn the Instant Pot off. Stir in the shredded chicken and the Greek yogurt until fully combined. Serve the soup hot, garnished with cracked pepper, Parmesan cheese, and fresh bread.
Notes
Chicken Breasts: Boneless chicken thighs can be used as an alternative, but be aware they will release more oil into the soup, potentially affecting the broth’s richness.
Wild Rice Blend: For best results and specific cook times, I recommend the Lundberg Wild Blend Rice. Other rice varieties like white rice have different cooking requirements and are not suitable for this recipe, as they would turn to mush.
Greek Yogurt: Feel free to use any fat percentage of Greek yogurt – nonfat, full-fat, or anything in between will work perfectly to add creaminess. Remember to stir it in only after the Instant Pot is off to prevent curdling.
Refrigerator Storage: Store cooled soup in an airtight container in the fridge for up to 4 days.
Freezer Storage: Allow soup to cool completely before portioning into freezer bags or airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen.
Reheating Frozen Soup: Place frozen soup in a microwave-safe bowl or pot on the stove. Heat in increments (stirring frequently) until hot and free of frozen chunks. Do not refreeze thawed soup.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation. Individual ingredient brands and preparation methods can affect nutritional values.