Instant pot Chicken and Rice Soup recipe combines peppers, tomatoes and rice for stuffed pepper soup. Bacon, smoked seasonings, Rotell tomatoes and Fire roasted diced tomatoes really fills it out to a smoky Southwest soup the whole family will enjoy.
I created this Instant pot chicken soup recipe with a Southwest cowboy cooking vibe. We like smoky soups. I am sure you will enjoy this one.
It’s a hearty filling soup. You can adjust the amount of broth to make it thick like you see it here. OR add another 2 cups of liquid to loosen it up a bit . This soup can stretch a long ways.
More Instant Pot Soup Recipes:
All these soups (and more) are basically made with this same Chicken and Rice soup Instant Pot method. It is so simple and easy.
I use the soup function on my electric pressure cooker for all kinds of soups.
Find ALL of our Instant pot Recipes In our Instant Pot Section.
The bacon and chicken worked so well with the peppers and rice. Yum.
Instant Pot Chicken and Rice Soup Recipe Notes:
Instant pot Chicken and Rice Soup is a great recipe. Change up the veggies. Use leftover chicken or rotisserie chicken meat to keep it easy. Create your own homemade unique and delicious soup.
Just stick to the basics so it still tastes like a smoky chicken and rice soup.
Ingredients:
The bacon and Smokehouse maple seasoning add just the right touch of smokiness to enhance the southwest vibe of this soup. It’s a filling and satisfying meal.
Meals like this are my favorite kind of meal to make. I can do the work any time during the day. If your day is busy chop the veggies and meat ahead.
The instant pot is also a slow cooker if you want to use it that way. Just set it to six hours on the more function for this recipe.
Substitutions and Variation Ideas:
- The Recipe calls for white rice. Do NOT use instant rice. If you choose to use brown rice or wild rice please add 2 more cups of chicken broth to the soup before cooking and add 10 minutes cooking time.
- I used boneless skinless chicken breasts the first time I made this soup. I have since used chicken tenders. Both work.
- You can also use precooked chicken or rotisserie chicken meat. Just chop it up and stir it in with the canned goods. Do NOT brown precooked or shredded chicken meat with the bacon. It will over cook.
- My favorite seasonings for this recipe are either mccormick Smokehouse Maple or Kirklands Sweet Mesquite. Both flavors work great to make that smoky sweet flavor that compliments this soup so well.
- If you just can’t find either of these use Smoked Paprika. But use less. Maybe half and then taste until you are happy with the flavor.
- I also use Rotell Tomatoes in this soup to add an extra layer of Southwest flavor. Choose whatever heat you prefer.
- I have made this with one hot pepper added in to really give the soup some kick. If you love hot chili use them.
Your Printable Recipe Card:
Below is a complete recipe with pictures and a video at the bottom of the card to walk you through making this instant pot soup.
If you print out the recipe the pictures will NOT print. This is to save you paper and ink.
Instant Pot Chicken and Rice Soup
Instant Pot Chicken and Rice Soup combines sweet peppers, tomatoes and rice for stuffed pepper flavor. The bacon and smoked seasoning makes a yummy southwest version of this easy meal. It will be a hit with your family.
Ingredients
- 2 Tablespoons Olive oil
- 1 lb. bacon- chopped into one inch pieces
- 1 lb. boneless skinless chicken breasts-chopped into one inch pieces
- 1 15 oz cans tomato sauce
- 1 8 oz. can RoTell Tomatoes (any heat)
- 1 15 oz. can Fire roasted Tomatoes
- 1 15 oz. can kernel corn
- 4 bell peppers (I used 2 red and 2 green) diced
- 2 small onions (or one large-diced)
- 4 Cups chicken broth ( add 2 Cups more liquid if a looser soup is desired)
- 2 Tablespoons Smokehouse Maple Seasoning (or sweet mesquite)](https://amzn.to/38xsBG2)
- 1 tsp. salt
- 1 tsp pepper
- 1 Cup white rice
Instructions
- Chop the chicken and bacon into one inch cubes
- Set the instant pot to Saute. Add the oil, chicken and chopped bacon.
- Cook the bacon and chicken until browned. (omit cooking chicken if using leftover cooked or rotisserie chicken).
- Remove the cooked meat from pot and set aside.
- Chop the onions and peppers into chunks and put them into the bottom of the instant pot on sautè. Cook lightly until tender.
- Add all of the canned ingredients over the cooked vegetables
- Add back the cooked bacon and chicken.
- Add the seasonings.
- Pour the chicken broth in.
- and stir.
- Layer the rice on the top. Do not stir it in.
- Seal the lid.
- Set the instant pot to soup function for 30 minutes.
- When the pot is done quick release.
Serving Suggestions:
- At serving add salt and pepper to taste.
- Sprinkle parmesan cheese over the soup for garnish if desired.
Notes
Slow cooker instructions:
- Set the instant pot to slow cooker and set it to six hours on MORE.
Warm Function:
The Instant Pot will automatically move to warm after the cooking cycle is complete. This allows you even more flexibility in the kitchen. The soup will stay warm until you are ready to eat it.
Since almost no evaporation occurs while cooking in the instant pot the soup should not dry out. However, if you know you will extend the warm cycle over an hour before serving the soup add 1 or 2 extra cups of liquid before cooking so the rice doesn't absorb it all.
Substitutions:
- You can add in beans(kidney or green beans for example) and celery chopped small if you have them and want to use them up.
- Any smoked seasoning will work if you can't find Smokehouse Maple. I also really like the Sweet mesquite Costco sells.
- The spiciness of this soup is completely up to you. Just choose the mild Rotell or the hottest to your taste.
- I used white rice (not minute). If you choose brown rice or wild rice use the extra two cups of liquid and up the cooking time to 40 minutes to ensure the rice is tender.
- The chicken can be pre cooked chicken or rotisserie chicken meat but do NOT brown it with the bacon. Just add it in with the canned ingredients and stir it in.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 353Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 85mgSodium 1537mgCarbohydrates 15gFiber 2gSugar 5gProtein 32g
Follow us on Instagram. Tag us with your pictures of your created version of this recipe. We like, comment and share your posts of our recipes on our daily stories. It’s so fun to see what you do with them!
