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Instant Pot Creamy Chicken Rice Soup

This Instant Pot Creamy Chicken and Rice Soup is the PERFECT soup to warm you up on rainy days!
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Cuisine American
Calories 1295 kcal


  • 1 Instant pot
  • 1 kitchen knife


  • 1 tbsp cooking oil
  • 2 piece chicken breast cut into bite sized chunks
  • 1 tsp chopped garlic
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup uncooked rice (washed)
  • 1 cup chicken broth (or 1 tsp chicken base + 1 cup water)
  • 1 cup heavy cream
  • 2 cups  carrots, diced
  • 1 cup mushrooms, sliced


  • Set pressure cooker to sauté mode. Once hot, heat cooking oil. Add garlic, salt, pepper and cut chicken. Stir until chicken is about half cooked.
  • Add uncooked rice, chicken broth. Mix well. Cover and set pressure cooker to cook on high pressure for 8 - 10 minutes. Allow longer if using wild rice.
  • Quick release. Add cream, stir.
  • Add carrots and mushrooms. Cover and cook on high pressure for another 2 minutes.
  • Quick release, serve hot.



Serving: 6gCalories: 1295kcalFat: 110gProtein: 22gCarbohydrates: 57g
Keyword Instant Pot Creamy Chicken Rice Soup
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