Instant Pot Turmeric Chicken Rice Soup is the best traditional soup made quickly in a pressure cooker. It’s light, wholesome and has an anti-inflammatory boost. A simple, healthy and nutritious meal. Gluten Free + Low Calorie
My boyfriend’s parents visited over the holidays and his mother was obsessed with my Instant Pot! Wanted to know how it worked, if she should buy and my answer was whole-heartedly YES!
I’ve had mine for a year and while I can’t say I’ve used mine that much, the things I have used it for have turned out incredible. Especially soups! Nothing comes close to making the best soup other than an Instant Pot. A slow cooker or stovetop soup does not do it the same.
The ingredients turn out perfect, the meat is incredibly tender, every single time. So needless to say…his mother bought an Instant Pot as soon as she left Arizona. I’ve also hear it makes the best hard boiled eggs. That’s to be determined…
Instant Pot Turmeric Chicken Rice Soup
Speaking of soup, this Turmeric Chicken Rice Soup is perfect for warming up on a cold day! It has a nice anti-inflammatory boost from the turmeric and the herbs give the bland ingredients a zing of flavor.
A traditional recipe made modern in the Instant Pot with fresher and lighter ingredients. You can’t go wrong with this one friends!
The Instant Pot adds moisture making the chicken unbelievably tender and cooks this soup to perfection in under 30 minutes. This soup is a favorite in my house!
What You Need
- Instant Pot (or slow cooker)
- Chicken Breast
- Onion, Carrots, Celery
- Chicken Broth or Bone Broth
- Long Grain Brown Rice
- Extra Virgin Olive Oil
- Rosemary, Thyme, Turmeric
Helpful Tips
For quick weeknight dinners, have the meat and veggies cleaned, chopped an ready to go. That way when you get home all you have to do is pop the ingredients out of the refrigerator and toss them into the Instant Pot and hit go! Chopping and prepping is half the battle.
If it’s already done, you’re more likely to cook it unless you’re lucky enough like me to have a boyfriend or husband like me who loves to chop. Seriously, he loves it!
This recipe uses long-grain brown rice. It takes longer to cook than instant rice which is why it can be added with all the ingredients for the soup at the beginning.
If you’re using instant rice, add it after cooking and pressure cook it another 2-3 minutes to cook or you can always cook it on the stovetop too!
If you make the recipe, tag @skinnyfitalicious on Instagram or Facebook so I can share it. And if you have questions about the recipe, leave it in the comments below. This helps everyone else making the recipe!
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Instant Pot Turmeric Chicken Rice Soup
Instant Pot Turmeric Chicken Rice Soup is the best traditional soup made quickly in a pressure cooker. It's light, wholesome and has an anti-inflammatory boost. A simple, healthy and nutritious meal. Gluten Free + Low Calorie
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 cup long grain brown rice
- 1 tbsp extra virgin olive oil
- 1 cup carrots diced
- 1 cup celery diced
- 1 yellow onion diced
- 6 cups chicken broth low sodium
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp turmeric
- salt and pepper to taste
Instructions
Add all ingredients to an Instant Pot. You can also make this in a slow cooker by placing all ingredients in it on high 4-6 hours or low 8-9 hours.
Cover with the lid of the Instant Pot and set to steam or pressure cook for 25 minutes. Set the valve to sealing.
Manually release the valve after 25 minutes to let the steam out then remove the lid.
Using two forks, shred the chicken breast. It will shred easily from the steam.
Stir the ingredients together and serve immediately.
Recipe Notes
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- If you love this recipe, check out my cookbook for more delicious recipes!
Meal Plans
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What I Used For The Recipe
Hi! This recipe looks delicious and I’m so excited to try it! One question though! What exactly is one serving size of this soup? Thank you!
Hi Ashley thanks! One serving equals 1/6th of the recipe.
Very tasty and comforting! Will definitely make again!
Thank you Dawn!
Can I use frozen chicken breasts in this recipe? If so, will it change the pressure time?
You probably can although I have not tried it with this recipe. I’ve done frozen chicken in the IP for 30 minutes so if I were to try it with this recipe I’d probably do the 30 minutes then check it. It may need more or less time depending on the size of the chicken breasts.