Chicken and Rice Soup

Serves 6

Simple all-in-one version. Sauté, dump everything in, 6 minutes high pressure, full natural release.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 lb boneless skinless chicken thighs (fresh, not pre-cooked), left whole
  • 32 fl oz low-sodium chicken broth
  • 16 fl oz low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or ½ tsp dried)
  • ¾ cup long-grain white rice, rinsed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prep the chicken. Pat chicken thighs dry and season with salt and pepper on both sides.

  2. Sear the chicken. Set Instant Pot to Sauté (Normal). When hot, add olive oil and sear the chicken thighs about 2 minutes per side just for color — they don’t need to cook through. Transfer to a plate.

  3. Sauté the mirepoix. Add onion, carrots, and celery. Cook, stirring, until the onion is translucent and the veggies are starting to soften, about 6 minutes.

  4. Add garlic. Stir for 30 seconds.

  5. Deglaze. Hit Cancel. Pour in both broths, scraping the bottom of the pot thoroughly with a wooden spoon to lift any stuck bits. This prevents the burn warning.

  6. Add everything else. Add bay leaf, thyme, rice, and the seared chicken with any juices from the plate. Stir gently.

  7. Pressure cook. Lock the lid, set valve to Sealing. Pressure Cook (Manual) on High for 6 minutes.

  8. Natural release. Hit Cancel (turn off Keep Warm). Let pressure release naturally — do NOT touch the valve. The float pin will drop on its own in about 15 minutes. This is the most important step for tender chicken.

  9. Shred the chicken. Open the lid. Use tongs to lift out the chicken to a cutting board, shred with two forks, then return to the pot. Fish out the bay leaf.

  10. Finish. Stir well. Taste and adjust salt — it usually wants more. If rice is slightly firm, hit Sauté for 2–3 minutes uncovered and stir. Ladle into bowls and top with parsley.

Notes

  • Full natural release is non-negotiable. Quick release is what causes rubbery chicken.
  • Turn off Keep Warm during the natural release — residual heat alone is plenty.
  • Scrape the bottom thoroughly after deglazing to prevent burn warnings.
  • Freeze leftovers in single portions same day. Add a splash of broth or water when reheating since the rice keeps absorbing liquid.