Easy Instant Pot Ginger Chicken & Rice Soup Recipe for Comfort

There are days when a nourishing, comforting soup is exactly what the soul needs. This Instant Pot Ginger Chicken & Rice Soup is my go-to for those moments. It’s a simple, wholesome meal that comes together with minimal fuss and delivers a significant punch of flavor, warming you from the inside out.

Why This Instant Pot Ginger Chicken & Rice Soup Works

This soup is a champion of weeknight dinners. The Instant Pot drastically cuts down the cooking time, allowing the chicken to become incredibly tender and the flavors to meld beautifully.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 6 cups low-sodium chicken broth
• 1/2 cup uncooked long-grain white rice
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Gathering these ingredients is the first step to a wonderful meal. You likely have many of them in your pantry and refrigerator already, making this soup readily achievable on a whim.

How to Make It

1. Set your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
2. Add the chicken pieces to the pot. Brown them on all sides, about 3-4 minutes per side. You don’t need to cook them through completely at this stage.
3. Add the chopped onion, sliced carrots, and sliced celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
5. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Anti-Inflammatory Turmeric Ginger Broccoli Cauliflower Soup
6. Return the browned chicken pieces to the pot.
7. Add the uncooked rice, dried thyme, and dried rosemary. Stir to combine.
8. Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
9. Manually select “Pressure Cook” (or “Manual”) on high pressure for 8 minutes.
10. Once the cooking cycle is complete, allow for a natural pressure release (NPR) for 10 minutes. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure.
11. Open the lid carefully, away from your face. Stir the soup. The chicken should be fully cooked and tender, and the rice should be perfectly cooked.
12. Taste and season with salt and black pepper as needed.
13. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

This straightforward process ensures a delicious and comforting soup is ready for your table with minimal active cooking time.

Nutrition at a Glance

• A good source of lean protein from the chicken.
• Packed with vitamins and minerals from the vegetables like carrots and celery.
• Provides carbohydrates for energy from the rice.
• Ginger offers potential digestive benefits.
• Lower in sodium when using low-sodium chicken broth.
• Can be a relatively low-calorie meal depending on portion size.

This soup is designed to be a wholesome and satisfying meal. It balances protein, carbohydrates, and essential nutrients, making it a staple in my rotation when I need something both healthy and comforting.

How to Serve It

• Serve hot, straight from the Instant Pot.
• Garnish generously with fresh chopped parsley for a burst of color and freshness.
• Offer crusty bread or biscuits on the side for dipping into the flavorful broth.
• A dollop of sour cream or a swirl of Greek yogurt can add a pleasant creamy tang.

This soup is a complete meal in itself, but these serving suggestions can elevate it to a truly satisfying experience for any occasion.

Common Mistakes

• Not Deglazing the Pot: Forgetting to scrape the bottom of the Instant Pot after sautéing vegetables can lead to a “burn” notice and can affect the flavor of the soup.
• Overfilling the Instant Pot: Ensure you do not exceed the maximum fill line of your Instant Pot, especially when cooking ingredients that expand, like rice.
• Incorrect Pressure Release: Rushing the pressure release can result in less tender chicken and a mushy texture for the rice. vary in saltiness, and your personal preference matters.
• Using Ground Ginger Instead of Fresh: While usable, ground ginger lacks the vibrant zing that fresh ginger provides, making the soup less flavorful.

Avoiding these common pitfalls will help ensure your Instant Pot Ginger Chicken & Rice Soup turns out delicious and comforting every time.

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Storage and Reheating

• Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• The soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers or bags.
• When reheating, gently warm the soup on the stovetop over medium-low heat, or reheat in the microwave. If the soup has thickened significantly due to the rice, you may need to add a splash of water or chicken broth.

Proper storage and reheating ensure your delicious soup remains enjoyable even after it’s been cooked.

Leftover Ideas

• Chicken Soup Fried Rice: Shred the leftover chicken and rice from the soup and use it as a base for a quick fried rice.
• Savory Chicken and Rice Cakes: Mix the leftover soup contents (chicken, rice, and some broth) with a binder like a beaten egg and a little flour or breadcrumbs.
• Quick Chicken Pot Pie Filling: If you have a lot of leftover soup, thicken it slightly by simmering it down or adding a cornstarch slurry.
• Add to a Salad: Shred the chicken and pick out some of the rice. Toss this with mixed greens, your favorite vegetables, and a light vinaigrette for a hearty lunch salad.

Don’t let those delicious leftovers go to waste! These ideas offer new ways to enjoy the flavors of your Instant Pot Ginger Chicken & Rice Soup.

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