Comforting and clean Instant Pot chicken soup with rice, vegetables, and kale. This easy recipe is prepared in your pressure cooker (or can be made on your stove top), and is ultra satisfying!
Hey hey heeeeey chicken soup lovers!
I’m super pumped to share this Instant Pot (or pressure cooker) version of one of my all-time favorite meals: chicken soup with rice (and vegetables).
The simple combination of chicken, carrots, zucchini, kale, and rice makes for a comforting, easy, satisfying meal that hits all of my nutritional bases. >> PLUS makes a beautiful belly-warmer for the cold fall and winter months.
I could seriously eat this every day for lunch and dinner. Emphasis on the and.
As you’ve seen with my Immunity-Boosting Turmeric Chicken Soup, Louisiana-Style Chicken Soup, and Crock Pot Chicken, Artichoke, and Kale Soup, I adore me some brothy chickeny goodness. While I’ve been known to change up the vegetable selection, this recipe in particular is what I make most frequently when I’m jonesing for chicken soup.
Don’t you worry, this chicken soup recipe can also be made on the stove top or in the slow cooker. For slow cooker instructions, see my Crock Pot Chicken and Rice Soup, and for the stove top version, see the instructions toward the end of this post.
How to Make Instant Pot Chicken Soup with Rice:
This recipe is so quick and easy to make. All it requires is browning the chicken (right there in the Instant Pot/pressure cooker), dumping in the rest of the ingredients except the zucchini in, securing the lid, and cooking on Soup/Broth mode for 25 minutes.
Once the Instant Pot has finished its pressure cooking process, leave it on keep warm for 10 minutes, then use the quick release to let out the steam.
IMPORTANT NOTE!: One little tiddily wink that I do want to point out. If you’re a stickler when it comes to the texture of vegetables like my sister, you will either want to omit the zucchini, or add it in after the soup has finished cooking. The reason I point this out, is the zucchini becomes very soft unless you add it in after the cooking process has been completed.
If you take this route, you will have a minor extra step at the end: after releasing the steam and removing the lid, put the Instant Pot back on saute mode and add the zucchini. Cook until zucchini reaches desired done-ness, about 5 minutes.
At this point, you’re done, son! Your soup is ready to enjoy.
As promised, here are the:
Stove Top Instructions:
Heat the oil in a thick-bottomed pot (a Dutch oven works marvelously). Sauté the onions until they begin to sweat.
Add the carrots, celery, garlic and rice and continue sautéing until vegetables have softened.
Scoot everything off to the side to make room for the chicken. Add the chicken and brown on 2-3 sides for 2 to 3 minutes.
Add the broth, herbs, and sea salt, and stir well. Cover and bring soup to a full boil. Immediately reduce heat to a simmer and cook for 1 hour.
Stir in the zucchini and kale, cover, and cook another 5 to 10 minutes, until zucchini has softened.
Serve heaping bowls and enjoy!
Instant Pot Chicken Soup with Rice
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1/2 yellow onion diced*
- 4 cloves garlic minced*
- 1 lb boneless chicken thighs or breasts, chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini chopped
- 2/3 cup brown rice
- 1 small head lacinato kale chopped
- 4 cups chicken broth
- 1 tsp dried parsley
- 2 tsp dried oregano
- 1 1/2 tsp sea salt to taste
Instructions
- Plug in your Instant Pot and press the Saute button. Add the avocado oil and allow pot to heat up for a couple of minutes. Add the onion and saute, stirring occasionally, until onion has turned translucent, about 5 minutes
- Add the garlic and chopped chicken thighs (or breasts) and brown the meat for 1 to 2 minutes (avoid cooking it through).
- Add the remaining ingredients to the pot and secure the lid. Press the Soup/Broth function and set the time to 15 minutes, keeping the vent sealed. Allow the pressure cooker to go into the Keep Warm mode and let it sit an additional 10 minutes.
- Release the pressure by turning the steam valve to venting and let all of the pressure release. Once the pressure has released, you can remove the lid and serve the soup!
Julia…can this soup be made with cauliflower rice instead of the regular rice? And if so would you add it at the end like the zucchini and kale?
HI Charmaine!
You can absolutely omit the regular rice! Honestly, if you’re going to add cauliflower, I would add it in the form of chopped florets rather than cauliflower rice – I think cauliflower rice would cause the texture to be gritty. If you choose to add cauliflower florets, add them at the same time as the carrots (before pressure cooking). Hope you enjoy! xo
How many servings is this soup supposed to make? Trying to figure out if I might need to reduce the quantity to fit in my Mini.
Hi there! The recipe serves 4. Hope you enjoy! xo
this was AMAZING. I made it AIP by using chunks of fresh yucca instead of rice. Also used water instead of broth and let me tell you this was still SO flavorful and delicious. Thank you for this recipe, it’s gonna be a meal staple for me now!
Oooh I love it! You’re making me crave yucca! Thanks for the inspiration and sweet note! xo
Thank you for this yummy recipe! Just made this with wild rice and it turned out so yummy!
I’m so happy you like it, Laura! Wild rice sounds amazing! 😀 xoxoxo
How long would you cook this soup on the stove top if you don’t have an instant pot?
Thank you
Just tried this, using exactly what the recipe called for. I have very little experience with the instant pot and this soup came out DELICIOUS! I wish I could post a picture for you all to see. Thanks for the recipe!
I’m so happy you enjoy it, Amber! It’s one of my favorites year round! xo
Do you add the kale before pressure cooking, or after for a few minutes?
Hi Amanda! I add the kale at the same time as everything else in step 3 🙂 I hope you enjoy the soup! xo