Pressure-Cooker Homemade Chicken and Rice Soup

We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! —Taste of Home Test Kitchen

Pressure-Cooker Homemade Chicken and Rice Soup
Servings Prep Time Cook Time
10servings (2-1/2 quarts) 10minutes 5minutes
Servings Prep Time
10servings (2-1/2 quarts) 10minutes
Cook Time
5minutes
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Instructions
  1. In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure.
  2. With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.
Recipe Notes

Instant Pot Chicken and Rice Soup Tips

Can you make Instant Pot chicken rice soup with frozen chicken?
While it is safe to cook frozen meat in an Instant Pot, but we recommend using raw chicken instead of frozen for this soup recipe.
Can you add uncooked rice to chicken soup in an Instant Pot?
Yes, we recommend putting uncooked rice into your Instant Pot for this recipe as cooked rice may become mushy once pressure cooked. If you've got unused cooked wild rice on hand, use it for this chicken wild rice recipe.
Can I use brown rice instead of white in Instant Pot chicken rice soup?
Yes, you can use brown rice instead of white rice in this quick soup recipe. Feel free to play around with other types of rice, too. We recommend using a long grain rice like basmati or jasmine.

Nutrition Facts
1 cup: 223 calories, 7g fat (2g saturated fat), 72mg cholesterol, 1690mg sodium, 12g carbohydrate (3g sugars, 1g fibre), 26g protein.