Instant Pot Chicken Rice Soup

This Chicken Rice Soup is made using Gary’s QuickSteak Chicken Breast!

Chicken Front Label
Chicken Rice Soup

Instant Pot Chicken Rice Soup


  • 1 12 oz. package Gary’s QuickSteak Chicken 
  • 1 Tbsp oil 
  • 1/2 Onion, diced
  • 2 Carrots, thinly sliced
  • 2 Celery stalks, thin sliced 
  • 6 C Chicken Broth 
  • 1/2 C White Rice, long grain 
  • 1 Tbsp fresh Ginger, finely chopped
  • 4 cloves Garlic, finely chopped 
  • 1 tsp ground Turmeric 
  • 1 tsp dried Rosemary, crushed, or 1 tbsp fresh Rosemary, chopped
  • 1 tsp dried Thyme, crushed, or 1 tbsp fresh Thyme, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2/3 C frozen Peas (Optional) 
  • Fresh parsley or herbs, chopped (Optional) 


  • Remove QuickSteak Chicken from package and set aside. Prepare onion, carrots, celery, garlic and ginger. 
  • Set Instant Pot to sauté setting, add oil to stainless steel insert, allow to heat 2 to 3 minutes. 
  • Dump in chopped vegetables, sauté 3 to 4 minutes. 
  • Add grated garlic, ginger, thyme, rosemary, turmeric, salt and pepper. 
  • Add chicken broth and rice, stir.
  • Break apart chicken into three pieces, drop into broth mixture. 
  • Close the lid, set valve to sealing position. Make sure the Instant Pot is set to HIGH pressure. 
  • Press the pressure cook button.
  • Set timer to 5 minutes, it will take about 7 minutes for the Instant Pot to come to pressure.
  • When timer is done let the pressure release naturally for 5 minutes, then flip the valve to venting position to release remaining pressure.
  • Open lid carefully, remove chicken patties and shred on board with two forks, add chicken back to Instant Pot.
  • Add peas, if using and stir. Garnish with chopped parsley or herbs.  


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