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
Scale
- 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.