Instant pot chicken and rice soup is a delicious healthy soup full of tender chicken, rice, vegetables, lemon, and dill. The perfect dinner for a busy weeknight! You will love the subtle lemon and dill flavors.
Why You'll ❤️ Chicken Rice Soup
Delicious
The flavor of this chicken rice soup is elevated with the addition of lemon juice and fresh dill. It's a delicious soup with the perfect combination of flavors.
One Pot
Easy to make in one pot, the Instant Pot cooks the chicken and rice perfectly. One pot - easy cleanup!
Healthy
You'll love this homemade healthy soup.
- This soup is gluten-free and dairy free.
- Make it low-carb by removing the rice and substituting riced cauliflower. Make it keto by using thighs and olive oil along with the butter.
- Only 200 calories per cup and it's full of vegetables.
- White rice was used, but brown rice can be substituted.
- Sneak up to 2 cups of additional veggies in too!
What You'll Need
Here are the ingredients you will need to make Instant Pot chicken and rice soup:
- Butter - ghee, olive oil, and avocado oil may also be used.
- Onion - use yellow or white onions.
- Celery
- Carrots
- Minced Garlic
- Uncooked Rice -long grain white rice, brown rice, or wild rice may be used.
- Boneless Skinless Chicken Breast - use chicken breasts or thighs.
- Chicken Broth or Stock
- Fresh Dill - fresh dill, chopped parsley, or a combination of both are wonderful. Using fresh herbs gives this soup so much better flavor.
- Fresh Lemon Juice - for the best flavor, use freshly squeezed lemon juice. White wine vinegar can also be substituted.
- Bay Leaf
- Salt and Pepper
- Green Onions - chives can also be used in place of green onions.
For exact ingredient quantities, please see the recipe card below!
Subsitutions and Variations
Here are a few ways you can vary or make substitutions to this recipe:
- Make the soup without rice to make it low carb and keto-friendly.
- Add 2 tablespoons fresh parsley, or a combination of dill and parsley.
- Add up to 1 to 2 cups of fresh vegetables such as mushrooms, zucchini, green peas, corn, and even canned diced tomatoes.
- Whisk in ½ to 1 cup room temperature sour cream with 1 cup of broth and then add to the soup.
- To boost the roasted chicken flavor and saltiness use bouillon cubes or roasted chicken base. This does add salt, so start with less salt and add to taste after you add the bouillon.
How To Make Instant Pot Chicken and Rice Soup
- Saute the vegetables.
- Add the chicken, broth, rice, herbs, and seasonings.
- Pressure cook.
- Add green onion and adjust seasoning to taste.
How To Serve It
Serve garnished with additional green onion and fresh dill.
Meal idea! Serve soup with a green salad and a favorite dressing and breadsticks or crusty bread.
Kori's Tips
- If the rice absorbs too much liquid to your liking add additional broth to your liking.
FAQs
To store leftovers, let the soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. See heating and freezing instructions below.
Let the soup cool, transfer to a freezer-safe container, leaving about 1 inch of space at the top. Freeze for up to 3 months. Thaw in the refrigerator.
Microwave soup covered in a microwave-safe dish on low power, until the desired temperature is reached.
Reheat in a saucepan on a stovetop over medium-low heat until warm.
Reheat in the Instant Pot by adding soup to the pot. Sealing lid and select pressure cook High, 0 (zero) minutes. This will reheat the soup but not cook it.
Reheat soup in Instant Pot by adding it to the pot. Seal the lid and select pressure cook High, 0 (zero) minutes. This will reheat the soup but not cook it. You can also use the slow cooker setting, and the saute setting (low) until the desired temperature is reached.
It depends on the recipe, but generally, you do not need to cook rice before adding to your soup. In this chicken rice soup recipe, the rice cooks in the broth during the pressure cooking process.
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📖 The recipe.
Instant Pot Chicken and Rice Soup
Ingredients
- 4 tablespoons butter
- 1 small onion (chopped)
- 1 cup carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 3 teaspoons garlic (minced)
- 2 pounds boneless skinless chicken breasts (approx. 4 cups, cut into 1" cubes)
- ⅔ cup white long-grain rice
- 32 ounces chicken stock or broth
- 2 tablespoons fresh chopped dill or parsley (equivalent to a .5-ounce package in the store)
- 2 tablespoons lemon juice
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup green onion (sliced)
Instructions
- Set Instant Pot to medium-high saute setting. Add butter, onion, carrots, celery, and garlic. Saute for 5 minutes.
- Add chicken, chicken broth, herbs, rice, bay leaves, lemon juice, dill, salt, and pepper to the pot.
- Secure lid, then set the Instant Pot to high pressure, 5 minutes cooking time. Once the pressure cooking cycle is complete, quick release the pressure.
- Stir green onion into the soup.
- Adjust seasoning if needed. Serve and garnish with fresh dill.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Substitute other oils or ghee in place of butter; use thighs instead of chicken breast. Use parsley instead of dill - or a combination of both. Add more vegetables such as corn, peas, zucchini, and mushrooms. Adjust any seasoning to taste.
- SERVING SUGGESTIONS: Garnish with chopped parsley, dill, or additional green onions. Serve with crackers or crusty bread.
Nutrition
© 2025 Seeking Good Eats™
More Instant Pot Soup Recipes
If you are looking for more delicious healthy Instant Pot soups, check these out:
- Instant Pot Chicken Soup
- Instant Pot Chicken Noodle Soup
- Chicken Fajita Soup
- Green Enchiladas Chicken Soup
- Creamy Taco Soup
- Instant Pot Vegetable Beef Soup
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