---
title: "Easy Instant Pot Chicken & Rice Soup Recipe"
canonical: "https://thekitchenmix.com/instant-pot-recipes-chicken-and-rice-soup/"
author: "Ava Mixwell"
published: "2026-11-12T11:00:00+00:00"
modified: "2026-09-13T00:44:47+00:00"
language: "en-US"
site: "The Kitchen Mix"
description: "You've searched for instant pot recipes chicken and rice soup and found a dozen versions that look amazing. Then you try one and end up with a burned…"
categories: "Recipes"
attribution: "The Kitchen Mix (https://thekitchenmix.com/)"
---

# Easy Instant Pot Chicken & Rice Soup Recipe

You've searched for instant pot recipes chicken and rice soup and found a dozen versions that look amazing. Then you try one and end up with a burned bottom, mushy rice, or chicken that tastes like nothing. It's frustrating.

 

That's why we dug into the details.

 

Manufacturer specifications for the Instant Pot show that white rice takes just 4 minutes at high pressure. But the real challenge is avoiding the "Burn" notice. The USDA recommends cooking chicken to an internal temperature of 165°F.

 

In this guide, we'll share the exact ratios and timings that work, so you can make a reliable, comforting soup every time.

 

![instant pot recipes chicken and rice soup](https://thekitchenmix.com/wp-content/uploads/2026/09/instant-pot-recipes-chicken-and-rice-soup-mtylauc5.webp)

 

Image source: Bing (Web (fair-use with source credit))

 

## The Starting Point: Why I Needed a Foolproof Instant Pot Chicken and Rice Soup

 

Our research started when we kept seeing the same complaints in user reviews. Burn notices. Rice that came out gummy.

 

Broth that was watery or too salty. This recipe sounds simple, but the pressure cooker changes everything.

 

A standard stovetop soup lets you simmer and taste as you go. With the Instant Pot, you seal the lid and trust the process. That's a hard leap when you've had a bad batch.

 

We analyzed dozens of reviews to identify the common failure points.

 

The biggest culprits are usually the same: too much rice for the liquid, not deglazing after sautéing, and skipping the natural pressure release. We'll cover all these in detail. For now, know that this isn't a recipe you can wing.

 

The measurements matter.

 

## The Game Plan: Ingredients, Ratios, and My First Attempt

 

So let's start with the base recipe. For a 6-quart Instant Pot, use about 1.5 pounds of boneless, skinless chicken thighs. Thighs stay moist under pressure better than breasts.

 

Then you'll need 1 cup of long-grain white rice, 4 cups of low-sodium chicken broth, and a standard mirepoix of onion, carrot, and celery.

 

Here's a quick reference table:

 

| Ingredient | Amount | Notes |
| --- | --- | --- |
| Chicken thighs | 1.5 lb | Boneless, skinless, or use bone-in for extra flavor |
| White rice | 1 cup | Long-grain or jasmine, not instant |
| Chicken broth | 4 cups | Low-sodium, or 3 cups broth + 1 cup water |
| Onion | 1 medium | Diced |
| Carrots | 2 | Sliced |
| Celery | 2 stalks | Sliced |
| Garlic | 3 cloves | Minced |
| Dried thyme | 1 tsp | Or 1 tbsp fresh |

 

The classic ratio is 1 part rice to 2 parts liquid for the pressure cooker. But for soup, you want extra broth. That's the catch: more liquid means the rice has more room to absorb.

 

In our initial attempt, we tried 1 cup rice with 6 cups broth. The result was soup that never thickened, and the rice blew out into a mushy mess.

 

That first attempt taught us a lot. We'll get to the fix in a minute.

 

## The Hard Lesson: What Went Wrong (and Why)

 

The first version triggered a Burn warning after about 3 minutes. The pot beeped and did the scary "food is burning" announcement. Here's why: the rice starches sink to the bottom and create a film that the thermal sensor reads as scorching.

 

![burn warning](https://thekitchenmix.com/wp-content/uploads/2026/09/burn-warning-mtylavbm.webp)

 

Image source: Bing (Web (fair-use with source credit))

 

Even when we used a thin-bottomed pot, the same thing happened. The problem isn't the pot. It's the method.

 

When you sauté onions and then add everything, the fond sticks to the bottom. If you don't deglaze it with a little liquid before pressurizing, it burns.

 

The other issue was timing. Our first attempt cooked the rice for 15 minutes at high pressure. Way too long for white rice.

 

The package says 4 minutes for white rice under pressure, but with soup's extra liquid, the cook time changes. We also used quick release, which causes rice to spit and turn sticky. The fix that worked is in the next section.

 

## The Fix: Adjusting the Method for Perfect Results Every Time

 

Let's break down the winning method. Start with the sauté function. Add a tablespoon of oil and sauté the onion, carrot, and celery for 3 to 4 minutes until they start to soften.

 

Add the garlic and thyme for another 30 seconds.

 

![sauté function](https://thekitchenmix.com/wp-content/uploads/2026/09/saut-function-mtylaw16.webp)

 

Image source: Bing (Web (fair-use with source credit))

 

Now the critical step: deglaze with about 1 cup of broth. Use a wooden spoon to scrape up everything stuck to the bottom. That brown stuff is pure flavor, but it's also the Burn trigger if left stuck.

 

After deglazing, add the remaining broth, chicken, and rice. Do not stir too much after adding rice. Spread the rice evenly but don't push it down.

 

Seal the lid, set the valve to sealing, and cook at high pressure. White rice: 4 minutes. Brown rice: 15 minutes.

 

Chicken thighs: they can go 8 minutes if you add them separately.

 

The final key is natural pressure release. Let it sit for 10 minutes after the timer stops. That lets the rice finish cooking without being shocked.

 

Then quick release the rest. Shred the chicken and season to taste. For specific model guidelines, check the [Instant Pot official site](https://www.instanthome.com).

 

## The Data: Timelines, Ratios, and Texture Comparisons

 

Now, let's talk numbers. Here's the data we've collected from manufacturer specs and our testing.

 

| Rice type | Liquid ratio (per cup rice) | Pressure time | Release | Texture |
| --- | --- | --- | --- | --- |
| Long-grain white | 4 cups broth | 4 min | NPR 10 min | Tender, separate grains |
| Jasmine | 3.5 cups broth | 4 min | NPR 10 min | Slightly stickier |
| Basmati | 3.5 cups broth | 4 min | NPR 10 min | Fluffy, fragrant |
| Short-grain white | 4.5 cups broth | 4 min | NPR 10 min | Soft, closer to porridge |
| Brown rice | 5 cups broth | 15 min | Full NPR (15-20 min) | Chewy, nutty |

 

For the chicken, we found that boneless thighs need about 6 to 8 minutes under pressure, and they stay juicy. Boneless breast tends to cook faster, around 4 minutes, but it can dry out. Always check for an internal temperature of 165°F, as recommended by the [USDA](https://www.usda.gov).

 

As of 2026, the Instant Pot's official guidelines still recommend natural release for soups with rice. That hasn't changed.

 

In our research, we also compared stovetop vs pressure cooker. The Instant Pot wins for hands-off cooking, but you trade a little texture. Rice can get softer because of the sealed environment.

 

That's fine for a cozy soup. Just don't expect the same crispy rice you'd get from a stovetop pilaf.

 

## Real Scenarios: Using Leftover Chicken, Brown Rice, or Making It Creamy

 

Not every soup starts with raw chicken. If you have leftover rotisserie chicken, the method changes. Add the rice and broth first.

 

Pressure cook for 4 minutes. Then stir in the shredded chicken after the natural release. The chicken just needs to warm through.

 

For brown rice, the math is different. It needs 15 minutes at high pressure. You also need more liquid, about 5 cups of broth per cup of brown rice.

 

The natural release should go the full 15 to 20 minutes. Brown rice holds its texture better than white rice in soup. It's worth the extra wait.

 

What about a creamy version? Stir in 1 cup of heavy cream or half-and-half after pressure cooking. Do not add dairy before pressurizing.

 

It can curdle or trigger the Burn warning. Some recipes use a cornstarch slurry instead. Mix 2 tablespoons cornstarch with 2 tablespoons water.

 

Stir it in after the soup is done. Simmer on sauté for a minute to thicken.

 

You can also swap the rice for wild rice or quinoa. Wild rice needs 22 minutes at high pressure with a full natural release. Quinoa needs just 1 minute.

 

Each grain changes the texture and cook time.

 

## Frequently Asked Questions

 

### Can I freeze Instant Pot chicken and rice soup?

 

Yes. But the rice will soften as it thaws. If you want to freeze it, undercook the rice slightly.

 

Use 3 minutes of pressure instead of 4. Or freeze the broth separate from the rice. Add fresh cooked rice when you reheat.

 

### Why does my Instant Pot say "Burn" every time?

 

The most common cause is not deglazing after sautéing. Fond stuck to the bottom of the pot triggers the sensor. Another cause is too much starchy rice for the liquid.

 

Use at least 4 cups of broth per cup of rice. Always deglaze with a splash of broth before sealing.

 

### Can I use jasmine or basmati rice for this soup?

 

Yes. Both work well. Jasmine rice will give a slightly stickier texture.

 

Basmati stays more separate. Use the same 4 minute pressure time and 10 minute natural release. The liquid ratio stays at 4 cups per cup of rice.

 

### How do I prevent mushy rice in the soup?

 

Don't stir the rice after adding it to the pot. Stirring releases starch. Use long-grain rice over short-grain rice.

 

Always use natural release instead of quick release. Quick release forces steam out and makes rice puff up and split.

 

### Is it safe to use bone-in chicken thighs for this recipe?

 

Yes. Bone-in chicken adds more flavor to the broth. Cook them for 10 to 12 minutes under pressure instead of 8.

 

Check the internal temperature reaches 165°F before serving. Remove the bones before shredding.

 

### Can I make this recipe in an 8-quart Instant Pot?

 

Yes. Double everything. The ratios stay the same.

 

The pot takes longer to come to pressure because there's more volume. The cook time stays the same. Use 2 cups rice and 8 cups broth.

 

## The Final Verdict: Is This Recipe Worth Making?

 

Yes, but only if you follow the rules. This is not a recipe you can improvise without risk of a Burn warning or mushy rice. The method is precise.

 

The payoff is a warm, comforting bowl of soup with minimal active cooking time.

 

The best use case is a busy weeknight. You can prep the vegetables in the morning. Then sauté, seal, and walk away.

 

In about 30 minutes total, you have dinner ready. The leftovers reheat well for lunch the next day.

 

If you want a soup that tastes like it simmered all day, this recipe delivers. The pressure cooker infuses the broth with chicken and herb flavor in minutes. Just remember the key ratios.

 

One cup rice to four cups broth. Four minutes of pressure. Ten minutes of natural release.

 

That's the formula.

 

For anyone who loves chicken and rice soup but hates standing over a pot, the Instant Pot version is a solid win. Just deglaze properly. Use natural release.

 

And don't skip the sauté step. Your future self will thank you when dinner is done before you expected.