Pressure Cooker Chicken and Rice Soup
  • 1 Whole 3 lb. Chicken (giblets removed)
  • 1 T. Butter
  • 1 C. Chopped Onion
  • 1 C. Chopped Celery
  • 1 C. Sliced Carrots
  • 3 Cloves Chopped Garlic
  • 1 Bay Leaf
  • 1 Sprig of Fresh Thyme or ¼ t. of dried (optional, but fabulous if you love that thyme-y flavor)
  • Filtered Water
  • Salt and Pepper
  • Parsley for garnish
  1. Select the Saute setting. Add Butter and vegetables to the pressure cooker pot. Cook about 3 minutes or until softened.
  2. Turn off Saute.
  3. Add in Whole Chicken.
  4. Cover with enough water until it reaches the 10 C. mark on the pot liner.
  5. Lock the lid in place, select High Pressure, and set cook time for 25 minutes. Press Start.
  6. When the timer beeps, turn off pressure cooker. Allow to naturally depressurize or do a quick release.
  7. Once the valve has dropped, open the lid, and remove chicken. Allow chicken to cool in a separate bowl.
  8. Turn on the Saute function and set it to Low.
  9. Remove the bay leaf and thyme sprig.
  10. Debone chicken and cut into small pieces. Add chicken back into the soup.
  11. Add in the cooked rice. Salt and pepper to taste. Serve hot.
This recipe is a great make-ahead meal. If you plan to make a batch and freeze, I don't recommend freezing the rice with the soup. Freeze the soup and rice separately then add together when reheating.

Another option would be to replace the rice with spiral pasta. This will need to be prepared separately on the stove.
Recipe by The Seasoned Homemaker at