Chicken and Rice Soup

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This hearty and flavor-packed Instant Pot Chicken and Rice soup starts with rotisserie chicken for a warming comfort-food dinner. 

A 45 degree shot of a white bowl filled with chicken soup with a torn roll in the background

❤️ Why You’ll Love This Recipe: This recipe starts with rotisserie or leftover cooked chicken, which makes it a fast short-cut recipe that’s great for weeknights.

We’ve been testing chicken soups in the Instant Pot for years, and love how satisfying this version is, thanks to tender white rice.

We love to make this with our Shortcut Chicken Broth for maximum homemade flavor.

It’s always a hit at our house on chilly nights here in Utah, and once you give it a try, you’ll see why!

We love making soup in the pressure cooker. Especially chicken soup. If you’re wanting something a little creamy, try our always-popular Instant Pot Creamy Chicken and Wild Rice Soup or our classic Homemade Chicken Noodle Soup

an overhead shot of the ingredients needed to make chicken and rice soup, including chicken broth, shredded rotisserie chicken, butter, rice, peas, carrots, celery, onions, spices, and parsley.


Here’s what you need to make this hearty chicken and rice soup in the Instant Pot:

  • Butter. Use unsalted butter so you can better control the seasoning in the soup. 
  • Vegetables. The flavor base for this chicken and rice soup comes from onions, carrots, celery, and peas. 
  • Broth. You can use delicious homemade chicken broth or store-bought. If you buy it, opt for low-sodium broth. 
  • Rice. Be sure to use regular white rice, not the instant or microwavable kind, which will become mushy during pressure cooking. We use Uncle Ben’s brand.
  • Chicken. We use shredded or diced rotisserie chicken, but if you have any kind of leftover, cooked chicken, that will work. 
  • Seasonings. Add flavor to your soup with red pepper flakes, parsley, salt, and pepper. 
  • Cornstarch. This makes a quick slurry to thicken your soup right up. 
An overhead shot of carrots, celery, and onions in the bottom of an Instant Pot ready to saute.

How to Make Chicken and White Rice Soup in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

To start making your soup, preheat the pressure cooking pot using the Sauté feature. Then add the butter. When it melts, add the chopped onion, carrots, and celery and saute them until they’re tender. 

Next, stir in the chicken broth, rotisserie chicken, white rice, and seasonings. Then cook at high pressure for five minutes. Release the pressure naturally for five minutes, then finish with a quick pressure release. 

Next, make a slurry to thicken the soup by stirring together cornstarch and water into a paste. Add up to three more cups of chicken broth, depending on how thick you like the soup. Then add the peas, and finish by seasoning your dish with salt and pepper.

An overhead shot looking down onto a silver ladle heaped with chicken, rice, carrots, peas, suspended over and Instant Pot filled with chicken and rice soup

Important Tips for Making Instant Pot Chicken Soup

  • You can make this soup with homemade Instant Pot chicken broth, or use store-bought. If your broth is unsalted, you’ll want to add another teaspoon of salt to the soup. 
  • You can also use raw chicken, just dice it up into small, bite-sized pieces, and there’s no need to change the cooking time. 
  • Be sure to stir the soup well after you add the broth and before pressure cooking to avoid anything sticking to the bottom of the pot and causing a burn warning. 
  • Remember that the soup will continue to thicken as it cools, so avoid making the soup too thick to start. 
A close-up of a white bowl filled with chicken and rice soup, garnished with black pepper, salt, and parsley

Frequently Asked Questions about Chicken Soup  

How should I store leftover soup?

Store fully cooled chicken and rice soup in an airtight container in the fridge for up to four days. You can reheat servings on the stove or in the Instant Pot. 

Can I freeze chicken and rice soup? 

You can, but you should know that the rice can become soggy and fall apart when you defrost the soup. 

So we don’t recommend it

What should I serve the soup with? 

Add a slice of crusty bread on the side for a complete meal. Or, if you want something extra, add a fresh green salad on the side. 

Can I add extra vegetables? 

If you’d like to add other veggies to your soup, you can add frozen corn or chopped spinach, or kale along with the peas at the end. You could also add mushrooms to the saute step at the beginning of the recipe. 

MORE Instant Pot Chicken Soup Recipes

Here are more of our favorite hearty chicken soup recipes to warm up with:

An chicken soup in a white bowl filled with rice, carrots, celery, and potatoes, with an Instant Pot, parsley, and a torn roll in the background.

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A close-up shot of chicken soup and a torn roll with a silver spoon in the background.

Chicken and Rice Soup – Instant Pot Recipe

Servings: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 25 minutes
Total Time: 15 minutes
Course: Soup
Cuisine: American
This delicious chicken soup is thickened up with rice and starts with rotisserie or leftover cooked chicken for a fast winter dinner. 
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  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 8 cups chicken broth divided
  • 4 cups shredded or finely diced cooked chicken meat from about 1 rotisserie chicken
  • 1 package 6 ounces Uncle Ben’s Original White Rice (not the instant rice or the microwavable packages)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash red pepper flakes
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup frozen peas
  • Crusty bread for serving, optional
  • Fresh parsley for garnish, optional


  • Select Sauté and add butter to the pressure cooking pot. When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
  • Add 5 cups chicken broth, chicken, rice, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.
  • Lock lid in place, select High Pressure and 5 minutes cook time, and Start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
  • When the valve drops, carefully remove the lid. 
  • In a small bowl, dissolve the cornstarch in water. Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking pot, stirring constantly until thickens. Stir in up to the remaining 3 cups chicken broth (to desired consistency) and frozen peas and allow to heat through.
  • Season with additional salt and pepper to taste.
  • Serve with crusty bread, and garnish with fresh parsley if you like.


* If using the homemade, unsalted shortcut rotisserie chicken stock, add another 1 teaspoon salt to the soup.
** Note that the soup will continue to thicken as it cools.


Serving: 1g | Calories: 270kcal | Carbohydrates: 18g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 1315mg | Fiber: 2g | Sugar: 4g


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