Easy Creamy Chicken and Rice Soup in 30 Minutes

5 from 8 votes

Creamy chicken and rice soup made in the Instant Pot with simple, real ingredients. A hearty, comforting one-pot meal ready in about 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 505.9kcal

2 tablespoons olive oil
1 yellow onion diced
2 carrots diced
2 celery stalks diced
1.5 pounds boneless, skinless chicken thighs
2 garlic cloves minced
3 cups chicken broth or chicken stock
½ teaspoon salt
2 bay leaves
1 teaspoon dried or 2 teaspoons fresh thyme
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
1 ½ cups heavy cream or canned full-fat coconut milk
2 tablespoons flour, cornstarch or arrowroot powder dissolved in 4 tablespoons cold water
2 cups rice cooked
salt and black pepper to taste

Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion, carrots and celery and cook until the onion is translucent.
2 tablespoons olive oil, 1 yellow onion, 2 carrots, 2 celery stalks
Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth. Top with ½ teaspoon of salt, bay leaves, rosemary and thyme.
1.5 pounds boneless, skinless chicken thighs, 2 garlic cloves, 3 cups chicken broth or chicken stock, ½ teaspoon salt, 2 bay leaves, 1 teaspoon dried or 2 teaspoons fresh thyme, 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the heavy cream or coconut milk, cooked rice and slurry mix.
2 cups rice, 1 ½ cups heavy cream or canned full-fat coconut milk, 2 tablespoons flour, cornstarch or arrowroot powder
Set the Instant Pot to sauté and bring the soup to a slight simmer. Once the soup starts simmering, hit cancel. Season with more salt and black pepper before serving.
salt and black pepper

Add the rice at the end (or to each bowl) so it doesn’t soak up all the broth.
Always taste and adjust salt after cooking—broths vary in sodium.
If freezing, skip the rice and add it fresh when reheating for the best texture.