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Our easy, creamy Instant Pot Chicken and Rice Soup takes just 5 minutes of prep work and simple ingredients. Use fresh, frozen, or even leftover chicken! Perfect for a weekday family meal or Sunday supper. The easiest Instant Pot chicken tortilla soup with rice ever!
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Best Instant Pot Chicken Soup with Rice
Soup is a go-to comfort food at my house. I love to make all kinds of soups, stews, chowders, bisques… you name it! By far, this Instant Pot Chicken and Rice Soup is one of my family’s absolute favorites. I get asked to make this soup constantly!
One of my favorite things about this Mexican chicken and rice soup Instant Pot recipe is that it’s super easy to make in no time at all, and you can even make it with leftover chicken if you want. Seriously, what could be better?
This is one of the easiest Mexican soup recipes out there – honestly, it’s one of the easiest soup recipes, period. Instant Pot Chicken and Rice soup takes just a few minutes of prep work to make, then everything goes in the pot and you can forget about it until it’s done.
Ingredients
- vegetable oil
- onion
- garlic
- chicken
- chicken broth
- canned corn
- canned diced tomatoes with green chilies
- canned black beans
- chili powder
- oregano
- cumin
- salt and pepper
- cooked rice
What makes this Instant Pot Chicken and Rice Soup so easy is that it uses simple ingredients. You can use fresh, frozen, or even leftover or rotisserie chicken to make it. Since it uses cooked rice, you can even use leftover rice.
Everything You Need to Know
If you use leftover chicken that’s already been cooked or rotisserie chicken, we recommend adding it in at the end instead of cooking it with the soup. Let it sit for a few minutes after adding it to allow the chicken to reheat in the soup.
For this chicken and rice soup Instant Pot recipe, we use rice that’s already been cooked. Try our Perfect Instant Pot White Rice or Portuguese Rice.
Recipe Tips
- Fresh or frozen chicken: You can use fresh or frozen chicken in this Instant Pot Mexican chicken and rice soup. I personally love not worrying about defrosting chicken in the morning. You can even use leftovers!
- Add your favorite toppings: Top our Mexican chicken rice soup Instant Pot recipe with your favorite taco toppings for even more flavor! Here are some ideas for toppings…
- Shredded cheese
- Cilantro
- Sour cream
- Diced avocado
- Tortilla chip strips
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Did you enjoy this page? Save it on Pinterest for later!This Instant Pot Mexican chicken soup recipe is crazy easy to make! You can throw everything in your Instant Pot, including the frozen chicken, and forget about it for about 40 minutes.
This is one of my all-time favorite Instant Pot Mexican recipes and my very favorite of all the Mexican soup recipes I’ve tried. The rice and chicken make it a filling dish that’s perfect alongside a salad or simply all on its own!
Top this easy pressure cooker soup recipe with your favorite Mexican toppings and you’ve got one of the best easy Instant Pot soup recipes that’s perfect for a quick weekday dinner or Sunday supper.
Easy Soup Recipes
- Chick-fil-A Chicken Soup
- Split Pea Soup & Bacon
- Hungarian Soup with Mushrooms
- Zuppa Toscana Instant Pot Soup
- Chick-fil-A Tortilla Soup Recipe
Did you give this easy creamy chicken and rice pressure cooker soup a try? We think it’s the best chicken and rice recipe out there! Leave a comment and a rating below to let us know what you think.
📋 Recipe
Instant Pot Chicken and Rice Soup
Equipment
Ingredients
- 1 tablespoons vegetable oil
- ½ yellow onion peeled and chopped
- 2 cloves garlic minced
- 2 chicken breasts frozen
- 6 cups chicken broth
- 15 ounce canned corn drained
- 14.5 ounce diced tomatoes with green chilies
- 15 ounce canned black beans drained and rinsed
- 1 tablespoon chili powder
- ½ tablespoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked rice
Instructions
- Press the saute button on your Instant Pot. Add 1 Tbsp. vegetable oil to the pot. Once hot, add ½ peeled and chopped yellow onion and cook for 2-3 minutes or until soft.
- Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning. Turn off the Instant Pot.
- Add 2 fresh or frozen chicken breasts, 6 cups chicken broth, 15 oz. drained canned corn, 14.5 oz. canned diced tomatoes with green chilies, 15 oz. drained and rinsed canned black beans, 1 Tbsp. chili powder, ½ Tbsp. oregano, ½ tsp. cumin, ½ tsp. salt, and ¼ tsp. pepper to the Instant Pot. Give everything a quick stir.
- Cover and secure the Instant Pot lid. Be sure the release valve is set to seal. Press the “soup” setting button and then the “manual” button. Set the soup for 15 minutes.
- After 15 minutes, turn off the Instant Pot and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and wait until no more steam comes out. Carefully remove the lid.
- Remove the chicken breasts to a plate and shred using two forks. Return to the pot and stir to combine. Add 2 cups cooked rice to the pot and stir to combine. Serve and enjoy!
Notes
- Fresh or frozen chicken: You can use fresh or frozen chicken in this recipe. You don’t have to worry about defrosting anything!
- Use rotisserie or leftover chicken: You can use leftover or rotisserie chicken for this recipe! If you do, add it after cooking the soup, and let it sit for a few minutes to allow the chicken to reheat in the hot soup.
- Add your favorite toppings: Top this soup with your favorite taco toppings for even more flavor!
- Shredded cheese
- Cilantro
- Sour cream
- Diced avocado
- Tortilla chip strips
thatskinnychickcanbake says
Such a delicious, flavorful soup! Time to break out my Instant Pot!
Amanda says
If the chicken is thawed and not frozen, should I adjust the cooking time? How long would you say? Thanks!
Marion Myers says
If the chicken is thawed, this recipe will still work. The cooker will likely take less time to get up to pressure, so you may not need to adjust the time at all.