Instant Pot Chicken Rice Soup with Brown Rice

It’s soup season! There’s something wonderful about a bowl of homemade chicken rice soup packed with tender vegetables, hearty brown rice, and flavorful chicken broth.

This Instant Pot chicken rice soup is easy to make with simple ingredients and makes just enough for two to four servings. It’s a comforting, broth-based soup without heavy cream, and you can make it with canned chicken, fresh chicken breasts, or leftover rotisserie chicken.

And sometimes, the best recipes come from plans that go completely sideways.

When Dinner Plans Go Wrong

I originally planned to make this soup with boneless skinless chicken breasts. I had plenty of chicken in the freezer. Or so I thought.

When I pulled it out, I discovered that eight pounds of chicken had become freezer burned. Eight pounds! Needless to say, that wasn’t how I intended to start dinner.

Fortunately, I had two cans of chicken breast in the pantry, so I decided to improvise instead of abandoning dinner.

With brown rice, fresh vegetables, Italian seasoning, and my favorite Better Than Bouillon chicken base, I had everything I needed for a hearty soup.

The best part? You can make this same recipe with fresh chicken if your freezer is behaving better than mine.

What started as an unexpected trip through my pantry turned into an easy chicken soup recipe using simple ingredients I already had on hand. No extra trip to the grocery store required!

Why You’ll Love This Chicken and Brown Rice Soup

• Perfect for smaller households. Makes two generous servings or four smaller bowls.
• No heavy cream. Just savory chicken broth, tender vegetables, and brown rice.
• Pantry-friendly. Canned chicken makes this an easy dinner when fresh chicken isn’t available.
• One-pot cooking. The Instant Pot handles most of the work, making cleanup easy.
• Great with homemade bread. Serve with a warm crusty roll for a comforting meal.

Ingredients

• 2 (12.5-ounce) cans chicken breast, drained
• ½ cup uncooked long-grain brown rice, rinsed
• 1 tablespoon olive oil
• ½ medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1½ teaspoons Italian seasoning
• ¼ teaspoon black pepper
• Salt to taste
• 1–2 teaspoons fresh lemon juice, optional
• Fresh parsley for garnish, optional

My favorite broth shortcut: I use 1 tablespoon plus 1 teaspoon of Better Than Bouillon Roasted Chicken Base mixed with 4 cups of water. It makes a delicious, flavorful chicken broth without needing boxed chicken stock. You can use regular chicken broth instead.

Choosing Your Chicken: Fresh, Canned, or Leftover

This Instant Pot chicken rice soup works with several types of chicken. The important difference is when you add the chicken to the pressure cooker.

Canned chicken: This is the version I made. Drain two 12.5-ounce cans of chicken breast and set them aside while the brown rice and vegetables pressure cook. Stir the chicken into the finished soup and heat through using the Sauté function.

Fresh chicken breasts or thighs: Substitute approximately ¾ pound of raw, boneless skinless chicken. Add the chicken to the Instant Pot with the uncooked rice, vegetables, broth, and seasonings before pressure cooking. After cooking, check that the chicken has reached 165°F, shred it with two forks, and return it to the soup.

Rotisserie chicken or leftover chicken: Already-cooked chicken works just like canned chicken. Add it after pressure cooking and simmer until heated through.

Adding cooked chicken at the end keeps it tender instead of letting it break apart during the longer cooking time required for brown rice.

How to Make Instant Pot Chicken Rice Soup

Step 1: Sauté the Vegetables

Select Sauté mode on your Instant Pot. Add the olive oil, diced onion, carrots, and celery.

Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.

Step 2: Add the Rice, Broth, and Seasonings

Pour a little chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Add the remaining chicken broth, rinsed brown rice, Italian seasoning, and black pepper. Stir to combine.

Using fresh chicken? Nestle the raw chicken breasts or thighs into the broth now. If you’re using canned or leftover chicken, leave it out until after pressure cooking.

Step 3: Pressure Cook

Secure the Instant Pot lid and set the steam release valve to Sealing.

Select Pressure Cook on high pressure and set the cooking time for 22 minutes.

When the cooking cycle finishes, allow 10 minutes of natural pressure release. Then carefully turn the valve to Venting for a quick release of the remaining pressure.

Wait until the float valve drops before opening the lid.

Step 4: Add or Shred the Chicken

For canned or leftover chicken: Stir the cooked chicken into the soup. Select Sauté and simmer for 3–5 minutes, until heated through.

For fresh chicken: Check that the chicken has reached an internal temperature of 165°F. Remove it from the pot, shred it with two forks, and return it to the soup.

Step 5: Season and Serve

Taste the soup and add salt if needed. Stir in fresh lemon juice for a little brightness, if desired, and garnish with fresh parsley.

There is a fair amount of sodium in canned chicken. I tasted the soup before I salted. I’m glad I did. The soup with canned chicken really doesn’t need seasoned with salt at all, and it tastes great.

Ladle into bowls and serve hot with homemade crusty bread.

Tips for the Best Instant Pot Chicken Rice Soup

Use regular brown rice. Long-grain brown rice gives this hearty soup a slightly nutty flavor and pleasant texture. Avoid instant or quick-cooking rice because it can become mushy during the longer pressure cooking time.

Build flavor before pressure cooking. Sautéing the onion, carrots, and celery in olive oil helps develop a savory flavor. Deglazing with chicken broth also helps prevent the Instant Pot’s burn warning.

Choose a flavorful broth. Better Than Bouillon Roasted Chicken Base is my favorite shortcut, but chicken stock or low-sodium chicken broth also works. Taste before adding salt, especially when using canned chicken or bouillon.

Don’t rush the pressure release. Allow 10 minutes of natural release before venting the remaining pressure. Never open the pressure cooker until the float valve has dropped completely.

Adjust the broth as needed. Brown rice continues absorbing liquid after cooking. If your soup becomes thicker than you like, stir in additional chicken broth until it reaches your preferred consistency.

Looking for something delicious to serve alongside this Instant Pot chicken rice soup? Try my easy homemade crusty bread rolls. They’re golden and crisp on the outside, soft on the inside, and perfect for soaking up every last drop of broth.

Frequently Asked Questions

Can I Use Frozen Chicken Breasts?

Yes. Frozen boneless skinless chicken breasts can be added to the pressure cooker with the uncooked brown rice, vegetables, and broth.

Frozen chicken may take longer to reach pressure, and thick pieces may need additional cooking time. Always check that the chicken reaches 165°F before shredding and serving.

If additional pressure cooking is necessary, keep in mind that the brown rice and vegetables will continue softening.

Can I Use White Rice Instead of Brown Rice?

Yes, but white rice cooks much faster than brown rice.

You’ll need to adjust the pressure cooking time to avoid overcooking the rice. If using raw chicken, make sure the chicken is fully cooked before serving.

Wild rice blends also have different cooking times, so regular long-grain brown rice is the best choice for this version.

Can I Make This Soup Ahead of Time?

Absolutely! This chicken rice soup makes a convenient lunch or easy dinner the next day.

Keep in mind that brown rice continues soaking up broth as it sits. You may need to add extra broth when reheating.

How to Store and Reheat Leftovers

Allow leftover soup to cool slightly, then transfer it to an airtight container and refrigerate promptly for up to 3–4 days.

For smaller households, individual containers make it easy to reheat just the amount you need.

Warm leftover soup on the stovetop over medium heat or in the microwave until thoroughly heated. Add a splash of chicken broth or water if the rice has absorbed too much liquid.

What to Serve with Chicken and Brown Rice Soup

A warm, crusty bread roll is one of my favorite things to serve alongside homemade soup.

My Small-Batch Crusty Bread Rolls have a crisp exterior and soft, fluffy center, making them perfect for dipping into the savory chicken broth.

They’re especially good with a little butter!