This Instant Pot Creamy Chicken and Rice Soup is the definition of quick and easy comfort food! It’s a rich, satisfying soup loaded with tender chicken, fluffy rice, vegetables, and a creamy, cheesy broth flavored with Ranch seasoning. I absolutely adore using my Instant Pot for recipes like this Creamy Chicken and Rice Soup because it makes getting a delicious, hearty meal on the table almost effortless, especially on busy weeknights. It’s perfect for those slightly cooler spring evenings or anytime you need a bowl of pure comfort!
Why You’ll Love This Creamy Chicken and Rice Soup
- Instant Pot Easy: The pressure cooker does most of the work, cooking everything quickly and efficiently.
- Creamy and Cheesy: Cream cheese, cheddar cheese, and milk create a luxuriously creamy and flavorful broth.
- Hearty and Filling: Packed with chicken, rice, and vegetables, this soup is a complete and satisfying meal.
- Quick Preparation: Minimal hands-on time makes it perfect for busy schedules.
- Family-Friendly Flavor: The familiar flavors of chicken, rice, cheese, and Ranch are always a hit.
Ingredients for Creamy Chicken and Rice Soup
Here’s what you’ll need to make this comforting Instant Pot soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Cooked shredded or chopped chicken breast (Meat)
- Uncooked rice (jasmine or basmati recommended) (Grain)
- Low-sodium chicken stock (Liquid)
- Whole milk (Dairy)
- Chopped celery stalk (Vegetable)
- Medium carrots, sliced (Vegetable)
- Cream cheese, softened (Dairy)
- Shredded cheddar cheese (Dairy)
- Chopped spinach (Vegetable)
Seasoning
- Ranch spice blend packet (Seasoning Mix)
Garnish
- Crumbled bacon (Meat)
- Fresh chopped parsley (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the Ranch flavor in this Creamy Chicken and Rice Soup, but here are some tasty variations:
- Different Seasoning: Use Italian seasoning, Cajun seasoning, or your favorite blend instead of Ranch.
- Add More Vegetables: Stir in frozen peas, corn, or diced bell peppers along with the spinach.
- Different Cheese: Use Monterey Jack, Colby Jack, or a Mexican blend instead of cheddar.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Use Brown Rice: Substitute brown rice, but you will need to significantly increase the pressure cooking time (likely closer to 20-25 minutes) and may need slightly more broth.
How to Make Creamy Chicken and Rice Soup
Let me show you how incredibly easy it is to make this Instant Pot Creamy Chicken and Rice Soup:
Combine Ingredients in Instant Pot
- First, I combine almost all the ingredients directly in the insert of my Instant Pot. This includes the chicken stock, milk, uncooked (but rinsed) rice, cooked chicken, chopped celery, sliced carrots, the Ranch spice blend packet, salt, and pepper.
- I leave out the spinach, bacon, cream cheese, and cheddar cheese for now.
Pressure Cook
- I stir everything together in the Instant Pot insert.
- I close the lid and make sure the steam release valve is set to the “Sealing” position.
- I select the “Soup/Stew” mode (or use “Manual/Pressure Cook”) and set the timer for 15 minutes.
Quick Release and Finish Soup
- Once the cooking time is complete, I carefully perform a quick release by moving the steam release valve to the “Venting” position. I let all the steam escape before opening the lid.
- I stir in the chopped spinach until it wilts into the hot soup.
- Next, I add the softened cream cheese and shredded cheddar cheese.
- I stir everything together until the cheeses are melted and the soup is smooth and creamy.
Serve
- Garnish and serve
Tips and Tricks for the BEST Instant Pot Soup
Here are my secrets for making this Creamy Chicken and Rice Soup truly exceptional:
- Rinse the Rice: Rinsing the rice before adding it helps remove excess starch and prevents the soup from becoming overly thick or gummy.
- Use Cooked Chicken: This recipe relies on pre-cooked chicken (like rotisserie or leftover) for speed. If using raw chicken, you might need to cut it small and increase cook time slightly, or cook it first using the sauté function.
- Soften Cream Cheese: Ensure the cream cheese is softened so it melts smoothly into the hot soup without lumps.
- Quick Release: Using the quick release method stops the cooking process promptly, preventing the rice from overcooking.
- Adjust Consistency: If the soup is thicker than you like after adding the cheese, stir in a little extra warm broth or milk.
How to Serve
This Instant Pot Creamy Chicken and Rice Soup is a hearty meal on its own! Serve it hot, garnished with:
- Crumbled cooked bacon
- Extra shredded cheddar cheese
- Fresh chopped parsley or green onions
It’s also delicious with:
- Crusty bread or rolls for dipping
- A simple side salad
Make Ahead and Storage
This soup is great for making ahead! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Note that the rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
FAQs about Instant Pot Creamy Chicken and Rice Soup
- Can I use brown rice instead of white rice?
- Yes, but brown rice requires a longer cooking time under pressure. You’ll likely need to increase the pressure cooking time to 20-25 minutes and might need slightly more liquid.
- Can I make this on the stovetop?
- Yes. Sauté carrots and celery first, add broth and seasonings, bring to a boil, add rice and cook until tender (about 15-20 min). Then stir in cooked chicken, spinach, cream cheese, and cheddar cheese and heat through.
- Can I freeze this soup?
- Cream-based soups with rice can sometimes have texture changes upon freezing and thawing (rice can get mushy, cream can separate slightly). It’s possible, but freezing might affect the quality. If freezing, cool completely first.
Enjoy this quick, easy, creamy, and comforting Instant Pot Creamy Chicken and Rice Soup! It’s a perfect one-pot meal for any night of the week.
Print
Creamy Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Creamy Chicken and Rice Soup is a quick and comforting one-pot meal made effortlessly in the Instant Pot. Tender chicken, rice, carrots, and celery cook together in a flavorful broth seasoned with ranch spices, then finished with cream cheese, cheddar, and spinach for a rich and satisfying soup.
Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- 1 1/2 cups uncooked long-grain white rice (Jasmine or Basmati recommended), rinsed
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery stalk
- 2 medium carrots, sliced
- 1 (1-ounce) packet dry Ranch seasoning/spice blend
- 1/2 cup (4 ounces) cream cheese, softened and cubed
- 1 cup shredded cheddar cheese (for garnish)
- 1 cup chopped fresh spinach
- 1 cup crumbled cooked bacon (for garnish)
- Fresh chopped parsley (for garnish, optional)
Instructions
- Combine Initial Ingredients: Place the rinsed uncooked rice, shredded/chopped cooked chicken, sliced carrots, chopped celery, chicken stock, whole milk, and Ranch seasoning packet into the inner pot of your Instant Pot. Stir to combine.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Soup” or “Manual/Pressure Cook” button (depending on your model) and set the cooking time to 15 minutes at high pressure.
- Quick Release Pressure: Once the 15-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Be cautious of the hot steam.
- Stir in Cream Cheese and Spinach: Once the pressure has fully released, carefully remove the lid. Stir in the cubed, softened cream cheese and the chopped fresh spinach. Stir continuously until the cream cheese is melted and fully incorporated, and the spinach has wilted into the soup.
- Serve: Ladle the soup into bowls. Top generously with shredded cheddar cheese and crumbled cooked bacon. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Chicken: This recipe is perfect for using leftover cooked chicken or store-bought rotisserie chicken.
- Rice: Rinsing the rice before cooking helps remove excess starch. Jasmine or Basmati rice works well. Cooking time is based on white rice; adjust if using brown rice (which will take longer).
- Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the hot soup.
- Ranch Seasoning: Use a standard 1-ounce packet of dry ranch dressing/seasoning mix.
- Consistency: If the soup is thicker than you like after adding the cheese, you can stir in a little extra warm milk or broth.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. 1 The rice will absorb more liquid upon standing.