A hearty, broth-based Instant Pot chicken rice soup made with brown rice, tender vegetables, Italian seasoning, and canned chicken. Perfect for 2–4 servings, with easy instructions for substituting fresh chicken.
Course Main Course
Cuisine American
Keyword chicken rice soup, chicken soup, instant pot soup
4cupschicken brothor 4 cups water mixed with 1 tablespoon plus 1 teaspoon Better Than Bouillon Roasted Chicken Base
1½teaspoonsItalian seasoning
¼teaspoonblack pepper
Salt to taste
1–2 teaspoons fresh lemon juiceoptional
Fresh parsley for garnishoptional
Instructions
**Sauté the vegetables.** Select Sauté on the Instant Pot. Add olive oil, onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally. Add garlic and cook another 30 seconds.
**Add the rice and broth.** Pour in a little chicken broth and scrape the bottom of the pot to loosen any browned bits. Add remaining broth, rinsed brown rice, Italian seasoning, and black pepper.
**Pressure cook.** Secure the lid and set the valve to Sealing. Pressure cook on High for 22 minutes. Allow 10 minutes of natural pressure release, then carefully release the remaining pressure.
**Add the chicken.** Once the float valve drops, open the lid. Stir in the drained canned chicken. Select Sauté and simmer for 3–5 minutes until heated through.
**Finish and serve.** Taste and add salt if needed. Stir in lemon juice, if using, and garnish with fresh parsley. Serve hot.
Notes
**Using fresh chicken:** Substitute approximately ¾ pound boneless, skinless chicken breasts or thighs. Add the raw chicken with the rice and broth before pressure cooking. After cooking, verify the chicken reaches 165°F, shred it, and return it to the soup.**Using leftover chicken:** Add cooked chicken after pressure cooking, just as you would canned chicken.**Brown rice:** Use regular long-grain brown rice, not instant or quick-cooking rice.**Leftovers:** Refrigerate for up to 3–4 days. Brown rice absorbs broth as it sits, so add extra broth when reheating.