Instant Pot Chicken and Brown Rice Soup in 30 Minutes

Name: Instant Pot Chicken and Brown Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 lb boneless, skinless chicken breasts; 1 cup brown rice, uncooked; 6 cups chicken broth; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper

You know those nights when you need something warm, comforting, and ready in a flash? That’s when my Instant Pot chicken and brown rice soup saves the day. I swear by this recipe—it’s packed with tender chicken, hearty brown rice, and all those cozy veggies, but the best part? It’s done in under 30 minutes. My kids used to turn their noses up at anything with « brown rice » in the name, but this soup? They go back for seconds every time. The Instant Pot works its magic, locking in all those rich flavors while I barely lift a finger. It’s become our go-to for busy weeknights, sick days, and even those « I just need a hug in a bowl » moments.

Why You’ll Love This Instant Pot Chicken and Brown Rice Soup

Let me tell you why this soup has become my kitchen superhero—it’s the kind of recipe that makes you feel like you’ve got your life together even when you don’t. First off, that Instant Pot magic means dinner’s ready before the kids start asking « What’s to eat? » for the third time. Just toss everything in and walk away—no babysitting a pot on the stove. And don’t get me started on how packed with goodness it is! The brown rice gives it this nutty heartiness that fills you up without weighing you down, while the chicken stays ridiculously tender. Plus, all those veggies sneak in there making it feel like you’re doing something good for yourself (even if you’re eating it in your pajamas). Trust me, one spoonful of this cozy, flavor-packed soup and you’ll be hooked.

Ingredients for Instant Pot Chicken and Brown Rice Soup

Here’s what you’ll need to make this cozy soup happen – I promise it’s all simple stuff you might already have in your kitchen. The beauty of this recipe is how these basic ingredients transform into something magical under pressure:

1 tablespoon olive oil – just enough to get those veggies singing
1 onion, diced – I like yellow for sweetness, but any will do
2 carrots, diced – don’t skip these, they add natural sweetness
2 celery stalks, diced – the classic soup starter trio
2 cloves garlic, minced – because everything’s better with garlic
1 lb boneless, skinless chicken breasts – or thighs if you prefer (see notes!)
1 cup brown rice, uncooked – the hearty star of the show
6 cups chicken broth – homemade if you’ve got it, but boxed works great
1 teaspoon dried thyme – my secret flavor booster
1 teaspoon salt – plus more to taste at the end
½ teaspoon black pepper – freshly cracked if you can

Ingredient Notes and Substitutions

Listen, I get it – sometimes you gotta work with what’s in the pantry. Here’s how to tweak things without losing that soul-warming goodness. Swap chicken breasts for thighs if you want richer flavor (just keep the same weight). Out of brown rice? White rice works but reduce cook time to 10 minutes. No fresh garlic? Use ½ teaspoon garlic powder instead. For my vegetarian friends, try mushrooms instead of chicken and veggie broth – it won’t be the same but it’ll still be delicious. The thyme is non-negotiable though – it makes the whole soup sing!

How to Make Instant Pot Chicken and Brown Rice Soup

Alright, let’s get cooking! This Instant Pot chicken and brown rice soup comes together so easily, you’ll wonder why you ever made soup any other way. Here’s exactly how I do it:

Sauté those veggies: Hit the sauté button on your Instant Pot and let it heat up. Add the olive oil, then toss in your onion, carrots, and celery. Give them a good stir and let them soften for about 3-4 minutes – you’ll know they’re ready when the onions turn translucent and your kitchen smells amazing.
Garlic time! Add the minced garlic and stir for just 30 seconds – don’t let it burn! That quick cook releases all the flavor without any bitterness.
Layer it up: Turn off sauté mode. Place the chicken breasts right on top of the veggies (no need to brown them first – the pressure cooker will handle that). Pour in the brown rice, then add the broth, thyme, salt, and pepper.
Pressure cook: Lock that lid on tight and set to manual high pressure for 25 minutes. The wait begins! (Pro tip: This is when I set the table or pour myself a glass of wine.)
Natural release: When the timer beeps, let the pressure release naturally for 10 minutes – this keeps everything tender. Then carefully do a quick release for any remaining pressure.
Shred and serve: Fish out the chicken with tongs (it’ll be fall-apart tender) and shred it with two forks right on your cutting board. Stir it back into the pot, give everything a good mix, and taste for seasoning. That’s it – soup’s on!

Tips for Perfect Instant Pot Chicken and Brown Rice Soup

After making this soup more times than I can count, here are my can’t-miss tips:

Don’t skip the veggie sauté – those few minutes of cooking really build the flavor base.
When shredding the chicken, do it while it’s hot (just cool enough to handle) – it’ll be way more tender.
If the soup seems too thin after cooking, let it sit with the lid off for 5-10 minutes – the rice will absorb more liquid.
For extra flavor, squeeze in some lemon juice at the end or top with fresh parsley. Trust me, it brightens everything up!

Serving Suggestions for Instant Pot Chicken and Brown Rice Soup

Oh, let me tell you how I love to serve this soup – it’s all about making it feel like a proper meal without any fuss. A big hunk of crusty bread is my go-to for dunking (that bakery sourdough is perfect for soaking up all that goodness). If I’m feeling fancy, I’ll toss together a simple green salad with lemon vinaigrette – the crispness cuts through the soup’s richness beautifully. And here’s my little secret: always finish with a sprinkle of fresh parsley or a squeeze of lemon right at the end. It makes all the difference, trust me!

Storing and Reheating Instant Pot Chicken and Brown Rice Soup

Here’s the beautiful thing about this Instant Pot chicken and brown rice soup – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days (though in my house, it never lasts that long). When reheating, I splash in a little extra broth or water since the rice keeps absorbing liquid. Microwave it in 1-minute bursts, stirring between each, or warm it gently on the stove. Want to freeze it? Portion it out and it’ll keep for 3 months – just thaw overnight in the fridge before reheating. Pro tip: The rice gets softer after freezing, but it’s still delicious when you’re craving that cozy flavor fast!

Nutritional Information for Instant Pot Chicken and Brown Rice Soup

Now, I’m no nutritionist, but I can tell you this soup is packed with good-for-you stuff! Between the lean chicken, fiber-rich brown rice, and all those veggies, it’s a meal that’ll keep you full without weighing you down. Just remember – nutritional values can vary depending on your specific ingredients and brands. If you’re watching sodium, you might want to use low-sodium broth. But honestly? Sometimes you just need a big bowl of comfort, and this soup delivers that in spades while still feeling like a smart choice!

Frequently Asked Questions About Instant Pot Chicken and Brown Rice Soup

Can I use white rice instead of brown rice?

Absolutely! White rice works in a pinch, but you’ll need to adjust the cooking time. Reduce it to 10 minutes on high pressure instead of 25. Just know the texture will be softer and you’ll lose some of that nutty flavor that makes this soup so special. I’ve done it both ways when I was out of brown rice, and while my family didn’t complain, I definitely prefer the heartier brown rice version.

How can I make the soup thicker?

Oh, I’ve got you covered! If your soup looks too thin after cooking, just let it sit with the lid off for 5-10 minutes – the rice will keep absorbing liquid. For an even thicker version, you can mash some of the rice against the pot’s side with a spoon. My grandma’s trick? Add a tablespoon of cornstarch mixed with cold water during the last minute of sauté mode before pressure cooking.

Can I use frozen chicken breasts?

You sure can – that’s the beauty of the Instant Pot! Just add 5 extra minutes to the cooking time. I do this all the time when I forget to thaw chicken. The pressure cooker makes the chicken just as tender as fresh, though you might want to give it an extra minute of shredding time. Pro tip: If using frozen, don’t skip the veggie sauté step – it helps build flavor since the chicken won’t brown.

How long does this soup keep in the fridge?

In my experience, it stays delicious for about 4 days in the fridge – though it rarely lasts that long at my house! The rice will continue absorbing liquid, so you’ll want to add a splash of broth or water when reheating. I store it in glass containers because, let’s be honest, everything tastes better when it’s not in plastic. If you want to keep it longer, freeze portions for up to 3 months.

Can I add other vegetables to this soup?

Please do! This recipe is so forgiving. I often toss in whatever veggies need using up – diced zucchini, chopped spinach, or even frozen peas work great. Just add quick-cooking veggies after pressure cooking (stir them in while the soup’s hot) and heartier ones like potatoes at the beginning. My kids don’t even notice when I sneak in extra veggies – the rich broth and tender chicken distract them!