Instant Pot Chicken Vegetable Soup with Rice is a hearty soup loaded with chunks of chicken, vegetables and some long grain white rice.

Every scoopful is loaded with ingredients to provide a satisfying meal.

This Instant Pot Chicken Vegetable Soup with Rice yields ten generous servings.

This easy pressure cooker soup recipe is great comfort food on a cool day.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this Instant Pot Chicken Vegetable Soup with Rice I diced some celery and yellow onion.  Then I chopped up some baby carrots.

When the vegetables were ready I cut up four boneless, skinless chicken breasts into bite sized pieces.

I added some olive oil to the Instant Pot and turned it to the Sauté Less function for 8 minutes.

Then I added in the cut up vegetables and bits of chicken.  

I stirred occasionally until the Pot shut off.  The chicken was still quite pink.

Next I added a bit of chicken broth and used it to deglaze the Pot.  This means to scrape any brown bits from the bottom in order to avoid the Burn message when the Pot is coming to Pressure.

After deglazing the Pot I stirred in the remaining broth and some almond milk.

Then I sprinkled in some long grain white rice.  I did not stir.

I followed the rice with some salt and pepper.  I did not stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position.

I removed the lid and stirred the contents.

After removing the lid and stirring the contents I dumped in some frozen peas.

At this time I also made a slurry with some corn starch and a bit of water.  I turned the Saute Less function back on for three minutes and stirred in the slurry.

When the Pot shut off I let the soup cool for a few minutes.

Then I filled bowls with this hearty, flavourful soup.

Each bite was loaded with chicken, vegetables and rice to satisfy appetites and fill bellies with warmth!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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Yield: 10

Instant Pot Chicken Vegetable Soup with Rice

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Instant Pot Chicken Vegetable Soup with Rice is a hearty soup loaded with chunks of chicken, vegetables and some long grain white rice.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 tbsp olive oil
• 2 stalks celery diced
• 1/2 yellow onion diced
• 1 lb baby carrots sliced
• 2 lbs boneless skinless chicken breasts (4)
• 5 cups chicken broth
• 4 cups almond milk
• 1 tsp salt
• 1 tsp pepper
• 1 cup long grain white rice
• After cooking:
• 2 cup frozen peas
• 2 tbsp corn starch
• bit of water to make a slurry

Instructions

1. Dice the celery, yellow onion and slice the carrots.
2. Cut the chicken breasts into bite size pieces.
3. Pour the olive oil into the Instant Pot and turn it to the Saute Less function for 8 minutes.
4. Add the cut up vegetables and chicken to the Pot. Stir occasionally.
5. When the Pot turns off the chicken will still be pink. Add about a cup of the chicken broth and use it to deglaze the Pot scraping any brown bits from the bottom.
6. Add the remaining broth and the almond milk
7. Sprinkle in the rice. Do not stir.
8. Sprinkle in the salt and pepper. Do not stir.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.
10. Once the Instant Pot is done cooking allow it to do a Natural Pressure Release for 5 minutes before turning the steam release handle to the venting position.
11. Remove the lid and stir the contents.
12. Add a small amount of water to the corn starch to create a slurry.
13. Add in the 2 cups of frozen peas.
14. Return the Pot to the Saute Less function for 3 minutes and stir in the slurry.
15. When the Pot turns off your soup is ready.
16. Serve and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 832mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 32g