Creamy Chicken and Rice Soup in Your Pressure Cooker
This creamy chicken and rice soup made in your pressure cooker is the ultimate comfort food — fast, cozy, and full of flavor with rotisserie chicken, rice, and a thyme-infused creamy broth.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 2 tablespoons butter for sauté
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- ⅓ cup all-purpose flour for thickening
- 6 cups low-sodium chicken broth
- ¾ cup enriched rice like Ben’s Original
- ½ teaspoon kosher salt to taste
- ½ teaspoon black pepper fresh cracked if possible
- 1 cup half and half or whole milk or heavy cream
- 2 cups cooked shredded chicken rotisserie preferred
- fresh thyme leaves and cracked black pepper for garnish (optional)
Instructions
Cooking Steps
- Melt the butter in your pressure cooker using the sauté function or medium stove heat.
- Add onion, celery, and carrots. Sauté for 5 to 7 minutes until softened.
- Add chopped thyme and cook another minute to release fragrance.
- Sprinkle flour over veggies, stir constantly for 1 to 2 minutes to make a roux.
- Gradually whisk in chicken broth to avoid lumps.
- Add rice, salt, and pepper. Stir to combine.
- Lock the lid, set valve to sealing. Bring to pressure, cook for 10 minutes at low pressure.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure carefully.
- Stir in shredded chicken and cream. Sauté briefly until warmed through and slightly thickened.
- Taste and adjust seasoning. Garnish with fresh thyme and cracked pepper before serving.
Notes
For dairy-free version, use coconut milk or almond milk. If too thick, add a splash of broth when reheating. Natural pressure release keeps rice from getting mushy.