Instant Pot Chicken and Rice Soup is a comforting, healthy soup brimming with tender chicken, rice, vegetables, bright lemon, and fresh dill. It’s an ideal weeknight dinner that delivers cozy flavor with minimal effort—thanks to the Instant Pot—and a subtle lemon-dill finish you’ll enjoy.
Why You’ll ❤️ Chicken Rice Soup
Delicious
This chicken and rice soup is brightened with fresh lemon juice and chopped dill, giving the broth a clean, savory finish. The flavors are balanced and satisfying without being heavy.
One Pot
The Instant Pot makes this a true one-pot meal: it cooks the chicken and rice evenly while saving time and cleanup.
Healthy
A homemade soup that’s naturally wholesome and adaptable to dietary needs.
- Gluten-free and dairy-free as written.
- Make it low-carb by swapping rice for riced cauliflower, or keto by using thighs and olive oil in place of butter.
- About 200–270 calories per cup depending on portioning and ingredients, and packed with vegetables.
- White long-grain rice is used here, but brown rice or wild rice can be substituted—adjust cooking times and liquid as needed.
- Feel free to add up to 1–2 cups more vegetables for extra nutrition and flavor.
What You’ll Need
Ingredients for Instant Pot chicken and rice soup:
- Butter — ghee, olive oil, or avocado oil work well too.
- Onion — yellow or white, chopped.
- Celery — chopped.
- Carrots — peeled and sliced.
- Garlic — minced.
- Uncooked rice — long-grain white, brown, or wild rice as desired.
- Boneless, skinless chicken — breasts or thighs, cut into bite-size pieces.
- Chicken broth or stock.
- Fresh dill — or parsley, or a mix; fresh herbs give the best flavor.
- Fresh lemon juice — freshly squeezed for brightness; white wine vinegar is an optional substitute.
- Bay leaves.
- Salt and pepper.
- Green onions — sliced; chives can be used instead.
For exact ingredient quantities and full recipe details, see the recipe card below.
Substitutions and Variations
Simple ways to adapt this recipe:
- Omit rice to make a low-carb or keto-friendly version.
- Stir in 2 tablespoons fresh parsley, or use a combination of dill and parsley.
- Add 1–2 cups extra vegetables—mushrooms, zucchini, peas, corn, or canned diced tomatoes all work well.
- For a creamier finish, whisk ½–1 cup room-temperature sour cream with 1 cup of broth before stirring into the soup.
- To intensify a roasted chicken flavor, add a small amount of bouillon or roasted chicken base—start with less salt and adjust to taste.
How To Make Instant Pot Chicken and Rice Soup
- Sauté the onion, carrots, celery, and garlic in butter on the Instant Pot’s sauté setting until softened (about 5 minutes).
- Add the cubed chicken, broth, rice, herbs, lemon juice, bay leaves, salt, and pepper to the pot.
- Secure the lid and pressure cook on high for 5 minutes, then quick-release the pressure when done.
- Stir in green onions, taste and adjust seasoning, then serve garnished with fresh dill.
How To Serve It
Serve the soup hot, garnished with extra green onion and fresh dill.
Meal idea: Pair this soup with a simple green salad and crusty bread or breadsticks for a complete, satisfying meal.
Kori’s Tips
- If the rice absorbs more liquid than you prefer, simply add extra broth until you reach the desired consistency.
FAQs
Cool the soup completely, then transfer to an airtight container. Refrigerate up to 4 days.
Cool and place in a freezer-safe container, leaving about 1 inch of headspace. Freeze up to 3 months and thaw in the refrigerator before reheating.
Reheat in the microwave covered on low power, or warm on the stovetop over medium-low until hot. To reheat in the Instant Pot, add soup to the pot, seal the lid, and pressure cook on High for 0 minutes (this warms without further cooking).
No—long-grain white rice cooks in the broth during the Instant Pot pressure cycle in this recipe. If using brown or wild rice, check recommended cooking times and adjust liquid and pressure time accordingly.
📖 The recipe.
Instant Pot Chicken and Rice Soup
Ingredients
- 4 tablespoons butter
- 1 small onion (chopped)
- 1 cup carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 3 teaspoons garlic (minced)
- 2 pounds boneless skinless chicken breasts (approx. 4 cups, cut into 1″ cubes)
- ⅔ cup white long-grain rice
- 32 ounces chicken stock or broth
- 2 tablespoons fresh chopped dill or parsley
- 2 tablespoons lemon juice
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup green onion (sliced)
Instructions
- Set the Instant Pot to medium-high sauté. Add butter, onion, carrots, celery, and garlic. Sauté about 5 minutes until softened.
- Add chicken, chicken broth, rice, dill (or parsley), bay leaves, lemon juice, salt, and pepper to the pot.
- Secure the lid and pressure cook on High for 5 minutes. When the cooking cycle finishes, quick-release the pressure.
- Stir in sliced green onion, taste and adjust seasoning. Serve garnished with fresh dill.
Kori’s Tips
- Substitute ghee or olive oil for butter, and use thighs if you prefer darker meat. Swap or combine dill and parsley to vary the herb profile.
- Add vegetables like corn, peas, zucchini, or mushrooms for extra texture and nutrition.
- Garnish with extra dill, parsley, or green onions and serve with crackers or crusty bread.
Nutrition
© 2025 Seeking Good Eats™
More Instant Pot Soup Recipes
If you want more healthy Instant Pot soup ideas, try other comforting soups and brothy meals on the site for variety and inspiration.
More Delicious Recipes
- Creamy Potato Soup Recipe
- Healthy Green Chicken Enchilada Soup (High-Protein, Low-Fat)