Instant Pot Chicken and Rice Soup
The kitchen will have amazing smells when you cook this Frozen to Ready in 30 Minutes Instant Pot Chicken and Rice Soup. Filled with shredded chicken, seasoning blend, rice, and peppers, it’s a family dinner that’s easy on the budget.
The total cost is $6.34 and serves 6 making that $1.06 per serving.
A creamy soup for the whole family
Creamy rice, shredded chicken, and diced peppers make this quick and easy dinner recipe. A seasoning blend with garlic, onion, coriander, mustard, celery seed, and turmeric will take this chicken and rice soup to a whole new level. Savory chicken and rice with soft yellow and orange peppers will quickly become your family’s favorite dinner.
Frozen to Ready in 30 Minutes
Yes, you read that right! Here’s another frozen to ready in 30 minutes dinner to add to your “I forgot to pull something from the freezer’ collection of recipes. We’ve all been there, – more than I would like to admit – when life gets busy and suddenly dinner needs to be on the table in 30 minutes and the chicken is still in the freezer. This Instant Pot Chicken and Rice Soup is a recipe that will save you!
This post contains affiliate links. As an Amazon Affiliate, I earn a small percentage from qualifying purchases. This is of no additional cost to you. Read my full disclaimer for more information.
Frozen chicken – don’t worry
We love the Instant Pot for its quick to cook session when the chicken for dinner is still frozen. If you find yourself in need of an Instant Pot, this is the one I use and I highly recommend it. And here are a few more Frozen to Ready in 30 Minutes recipes to make in the coming weeks.
Ingredients:
Chicken breasts – you can use chicken thighs if that’s what you have on hand
Chicken broth – I like this one or the organic brand from Aldi (budget-friendly)
Yellow and orange peppers – I like the sweeter taste of yellow and orange peppers, but feel free to use your favorite color!
Remond Seasoning Salt Blend – we love this blend so much! If you don’t have it on hand use a combination of garlic and onion powder, coriander, ground mustard, turmeric, and celery seed.
Jasmine rice – this is our favorite rice, but feel free to use what you have on hand. For using brown rice, add 5-8 minutes to the cooking time.
How to make it:
Place the trivet in the Instant Pot with one cup of water in the bottom. Place the frozen chicken breasts on the trivet, place the lid securely on, and turn the valve to the sealing position. Press ‘pressure cook’ and manually adjust the +/- button to 18 minutes. Let cook.
Turn the valve to release the pressure (caution, this will be hot!), then remove the lid. Remove the trivet and pour out excess water.
Remove the chicken from the Instant Pot and place them on a cutting board and shred using two forks. If the chicken is not cooked all the way through, press the ‘saute’ button and manually adjust the time to 5 minutes. Begin shredding the chicken with two forks while it finishes cooking.
Add the shredded chicken, chicken broth, rice, and seasonings to the Instant Pot. Stir. Place the lid securely on, turn the valve to the sealing position, and press the ‘Rice’ button.
Let cook. Turn the valve to release the pressure (caution, this will be hot!), remove the lid, stir, then serve.
How to store it
Chicken and rice soup is an easy make-ahead dinner recipe. It’s easily stored in an airtight container in the fridge for up to 4 days. To reheat the soup, add the amount you need to be reheated to a saucepan, add a small amount of water (¼ cup water to 1 cup of soup) and heat over medium-low heat. Stir to mix in the water. The rice will absorb all liquid while it’s in the fridge, so adding a little water to reheat it will get it back to the right consistency.
Slow Cooker Instructions
Sometimes you just need a good soup for the slow cooker. Lucky for you, this Instant Pot Chicken and Rice Soup can also be made in the crockpot.
In the slow cooker add the chicken broth, chicken breasts, and seasonings. Place the lid on and set to low for 2 hours or high for 4 hours.
After 2 or 4 hours, depending on your heat setting, remove the chicken and place them on a cutting board. Shred the chicken using two forks. Replace the shredded to the slow cooker and add the rice. Stir together. Place the lid on and cook for 1 hour on high or 2 hours on low or (depending on the type of rice you are using) cook until the rice is tender.
Price breakdown:
Chicken breasts: Sam’s Club Member’s Mark Boneless Skinless Chicken Breast 2 lbs Total: $3.95
Chicken broth: Aldi 32 oz box Total: $1.50
Jasmine rice: Member’s Mark at Sam’s Club: $0.03/ounce dry rice Total: $0.55
Seasoning: Redmond Seasoning Salt Blend $5.99/4.10 oz 3 tsp = 0.50 ounces Total: $0.34
The total cost is $6.34 and serves 6 making that $1.06 per serving.
- 2 chicken breasts ~ 2lbs
- 1 32 oz box chicken broth
- 1 1/2 cup diced yellow and orange peppers
- 3 tsp Redmond Seasoning Salt Blend
- 1 tsp sea salt
- 1/2 tsp black pepper
-
Place the trivet in the Instant Pot with one cup of water in the bottom. Place the frozen chicken breasts on the trivet, place the lid securely on, and turn the valve to the sealing position.
-
Press the 'pressure cook' button and manually adjust the time using the +/- button to 18 minutes. Let cook.
-
Turn the valve to release the pressure (caution, this will be hot!), then remove the lid. Remove the trivet and pour out the excess water.
-
Remove the chicken from the Instant Pot and place it on a cutting board and shred using two forks. If the chicken is not cooked all the way through, press the 'saute' button and manually adjust the time to 5 minutes. Begin shredding the chicken with two forks while it finishes cooking.
-
Add the shredded chicken, chicken broth, rice, and seasonings to the Instant Pot. Stir. Place the lid securely on, turn the valve to the sealing position, and press the 'rice' button.
-
Let cook. Turn the valve to release the pressure (caution, this will be hot!), remove the lid, stir, then serve.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat the soup, add the amount you need to be reheated to a saucepan, add a small amount of water (1/4 cup to 1 cup of soup) and heat over medium-low heat. Stir to mix in the water. The rice will absorb all liquid while it’s in the fridge, so adding a little water to reheat it will get it back to the right consistency.
Chicken Spaghetti Squash with Sun-dried Tomatoes
Instant Pot Beef and Potato Soup
