Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes Instant Pot Chicken and Rice Soup 4.8 (5) 4 Reviews 3 Photos Chicken and rice soup cooked in the Instant Pot with fresh and frozen vegetables. Garnish with lemon wedges and fresh dill sprigs. By Sarah Brekke Sarah Brekke Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible. Allrecipes' editorial guidelines Updated on April 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 25 mins Cook Time: 30 mins Additional Time: 15 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 ½ cups low-sodium chicken broth ⅓ cup brown rice 1 ½ pounds chicken breast tenderloins, cubed 1 large onion, diced 1 ½ cups diced carrot 1 ½ cups diced celery 1 cup frozen corn kernels 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon poultry seasoning ½ teaspoon dried thyme ½ teaspoon salt ½ teaspoon ground black pepper ½ cup half-and-half 2 teaspoons cornstarch ½ cup frozen peas Directions Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid. Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes. I Made It Print Nutrition Facts (per serving) 380 Calories 8g Fat 37g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 380 % Daily Value * Total Fat 8g 11% Saturated Fat 4g 18% Cholesterol 101mg 34% Sodium 512mg 22% Total Carbohydrate 37g 13% Dietary Fiber 5g 19% Total Sugars 8g Protein 40g 80% Vitamin C 14mg 15% Calcium 110mg 8% Iron 3mg 14% Potassium 754mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.