Instant Pot Asian Chicken and Rice Soup

By Brandy

4.80 from 5 votes

Jan 30, 2018, Updated Jan 03, 2025

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This Instant Pot Asian chicken and rice soup is a fun twist to traditional chicken and rice soup. Top with sriracha, chilies, and crushed peanuts for extra zing!

Instant Pot Asian Chicken and Rice Soup in a white bowl with a spoon.
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Nothing is more comforting than a big bowl of soup, especially when that soup is slightly spicy and full of flavor.

This Asian chicken and rice soup is a tasty twist to the classic chicken and rice soup. And, I made it in the Instant Pot, making it even easier and faster! I love how the rice and chicken cook up and create a creamy, luscious broth that pairs perfectly with a drizzle of sriracha.

Table of Contents

Why I love this recipe

The main thing I love about this recipe is its ease to make it! I’m such a sucker for easy recipes. Especially easy recipes that can be made in under an hour. Plus, if you’re new to Instant Pot cooking, this is a great way to try it out. This soup also reminds me of congee but is thinner since it has a higher rice-to-broth ratio.

Instant Pot Asian Chicken and Rice Soup topped with sriracha.

Ingredients needed

  • Olive oil
  • Shallots
  • Ginger
  • Lemongrass
  • Garlic
  • White rice
  • Chicken stock
  • Chicken thighs (boneless skinless)
  • Lime juice
  • Fish sauce
  • Sriracha
  • Sliced chilies
  • Crushed peanuts

How to make Asian chicken and rice soup

Making this soup is so easy! In your Instant Pot, add olive oil, and once the oil is hot, add the shallots and saute until slightly softened. Add in your ginger, lemongrass, garlic, and rice. You want to toast the rice lightly, but don’t let it get overly browned.

Pour in your chicken stock and stir to combine. Then place your chicken into the stock, pop the lid on the Instant Pot, and cook for 20 minutes.

Remove the lid, stir in the lime juice and fish sauce, and shred your chicken.

Add to a large bowl and top with sriracha, peanuts, and chilies.

Instant Pot Asian Chicken and Rice Soup topped with peanuts, sriracha, and chilies.

Recipe FAQ’s

Yes, but boneless, skinless chicken thighs make a more tender and flavorful soup. However, both will work here.

No, but it’s similar. Congee is typically a bit thicker, while this soup recipe is thinner.

Leftovers and Storage

All leftovers can be stored in the fridge for up to three days in an airtight container. If you want to freeze this Asian chicken and rice soup, you can store it for up to three months.

Instant Pot FAQ’s

An Instant Pot is an electric multi-cooker that can sauté, slow cook, and, of course, pressure cook.

There are many horror stories about using old-fashioned stovetop pressure cookers, but these are much safer and WAY easier to use.

They use high-pressurized steam to cook meat and vegetables much more quickly than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

A person holding a bowl of Instant Pot Asian Chicken and Rice Soup.

More Instant Pot soups

4.80 from 5 votes

Instant Pot Asian Chicken and Rice Soup

By: Brandy O’Neill
Servings: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
This Instant Pot Asian chicken and rice soup is a fun twist to traditional chicken and rice soup. Top with sriracha, chilies, and crushed peanuts for extra zing!
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!

Ingredients 

  • 2 teaspoons olive oil
  • 2 medium sized shallots, diced
  • 2 tablespoons grated ginger
  • 2 tablespoons grated lemongrass
  • 1 tablespoon grated garlic
  • 3/4 cup white rice, long grain
  • 8 cups chicken stock
  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons lime juice, freshly juiced
  • 1 tablespoon fish sauce
  • Sriracha, for topping
  • Chopped peanuts, for topping
  • Sliced chilies, for topping

Instructions 

  • Place you instant pot on saute and add in olive oil. When the oil is hot add in the shallots and saute for a few minutes to help soften the shallots.
  • Stir in ginger, lemongrass, garlic, and rice. Toast the rice for a few minutes and turn off the saute setting.
  • Pour in the chicken stock and stir.
  • Place the chicken in the stock, secure the lid, make sure the nozzle is placed to "seal" and cook on the manual setting for 20 minutes. The Instant Pot will take about 10 minutes to reach pressure.
  • When the cooking time is over manually release the pressure and remove the lid when unlocked.
  • Shred the chicken into the pot and stir in the lime juice and fish sauce. Let the soup rest for about 5 minutes to help thicken the soup.
  • Serve the soup topped with sriracha, chopped peanuts, and sliced chilies.

Nutrition

Serving: 1servingCalories: 481kcalCarbohydrates: 51gProtein: 37gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 122mgSodium: 1145mgPotassium: 951mgFiber: 1gSugar: 9gVitamin A: 48IUVitamin C: 5mgCalcium: 53mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Asian
Tried this recipe?Mention @NutmegNanny or tag #nutmegnanny!

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About Brandy

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel.

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4.80 from 5 votes (5 ratings without comment)

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21 Comments

  1. I am new to the Instant Pot scene, but I am loving it so far! I too was amazed by the hard boiled eggs! This recipe looks like my next dish in the IP!

    Reply

    1. Yes! Agave would be a perfect substitute. The maple syrup just gives it that “French toast” type of feel.

  8. Hi Nanny…! I also read your post and its looks incredible and sounds soooo yummy, I will try to make this soup. Thanks for sharing and keep shard your new amazing ideas with delicious recipes……!

    Reply