I turned garlic, spinach and Parmesan into an Instant Pot Soup with chicken and rice that cooks in 30 minutes and contains a clever step you will want to know.

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I wasn’t kidding when I called this Instant Pot Garlic Parmesan Chicken Rice Soup borderline dangerous. I threw bite size chicken into the pot, added a cup of rice and a big handful of baby spinach, and finished it off with plenty of freshly grated parmesan, and somehow it turned into something everyone wanted more of.

It’s got that Garlic Butter Chicken kind of comfort but also reads like a Healthy Chicken Soup, and yes, it even flirts with Ayam Mentega vibes in the best way. You’ll taste why the rice and cheese make the broth addictively thick, trust me, you’ll keep sneaking spoons.

Why I Like this Recipe

– I love how cozy and comforting it is, like a warm hug after a long day, it just makes everything feel better.
– I like that it comes together pretty fast so on busy nights I can still eat something homemade, no fuss.
– Leftovers actually get better the next day, which is great for quick lunches or when I dont want to cook again.
– It’s a real crowd pleaser, even picky eaters usually dig it and I can tweak it if someone wants it different.

Ingredients

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Chicken adds lean protein, keeps you full and soaks up savory garlic flavors.
White rice gives comforting carbs, thickens broth, easy digestion for picky eaters.
Garlic brings pungent warming flavor, may boost immunity and heart health.
Spinach adds bright color, iron fiber and a mild fresh bite.
Parmesan gives salty umami richness, it’s calcium rich, little goes a long way.
Carrots add sweetness, beta carotene for eyes, subtle crunch if not overcooked.
Broth is the savory backbone, it hydrates, low sodium keeps flavors balanced.
Cream adds silkiness steady calories, makes soup richer and more indulgent.
Olive oil helps sauté, adds healthy fats and subtle fruitiness.

Ingredient Quantities

about 1 lb boneless skinless chicken breasts or thighs, cut into bite size pieces

1 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup long grain white rice, rinsed

6 cups low sodium chicken broth

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

1 tsp dried Italian seasoning

1 bay leaf optional

4 cups baby spinach, packed

3/4 cup freshly grated parmesan cheese, plus more for serving

1/2 cup heavy cream or half and half

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Rinse the rice under cold water until it runs clear and pat the chicken pieces dry; season them with a little of the salt and pepper.

2. Set the Instant Pot to SAUTE, add the olive oil and butter and let the butter melt and foam, then toss in the chicken and brown just a minute or two so it gets some color, it doesnt need to be cooked through. Remove the chicken to a plate.

3. Add the chopped onion, carrots and celery to the pot and cook, stirring, until softened about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant.

4. Stir in the rinsed rice, Italian seasoning, remaining salt and pepper and toast for 1 minute so the grains get coated and slightly nutty.

5. Pour in the chicken broth, scrape up any browned bits from the bottom with a wooden spoon, add the bay leaf if using, then nestle the browned chicken back into the liquid.

6. Close the lid, set the valve to SEALING and pressure cook on HIGH for 8 minutes. When the cook time ends, let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.

7. Open the pot, fish out and discard the bay leaf, then stir in the spinach until it wilts down.

8. Turn the pot to LOW or SAUTE LOW, stir in the grated Parmesan and the heavy cream or half and half until the cheese melts and the soup is creamy. Taste and add more salt or pepper if needed. If it looks too thin simmer a few minutes to reduce, too thick add a splash more broth.

9. Serve hot topped with extra Parmesan and the chopped parsley. Leftovers keep well and actually taste better the next day, just reheat gently so the cream doesnt break.

Equipment Needed

1. Instant Pot or 6 to 8 quart electric pressure cooker (for sauteing and pressure cooking)
2. Sharp chef’s knife (for cutting chicken and veg)
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula (to scrape browned bits)
6. Fine mesh sieve or colander (to rinse the rice)
7. Box grater or microplane (for freshly grated Parmesan)
8. Plate or shallow bowl (to rest the browned chicken)
9. Ladle or large serving spoon (for stirring and serving)

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, you can. Thighs stay juicier and forgiving if you overcook a bit, so no need to change the pressure time for bite sized pieces. They give the soup a richer flavor, just cut them into the same size as you would the breasts so everything cooks evenly.

Q: My rice turns out mushy how do I avoid that? A: Rinse the rice well and try a shorter cook time (around 6 to 7 minutes high pressure) with a quick release to stop carryover cooking. Another trick is to cook the chicken and veggies first, then stir in cooked rice at the end so it keeps its texture. Remember this is a soup so it will be softer than pilaf.

Q: Can I use brown rice instead of white? A: You can but brown rice needs way more time and liquid, and it will overcook the chicken. Best option is to cook brown rice separately and add it to the soup at the end, or use white rice like the recipe says.

Q: I need this dairy free what are good swaps? A: Omit the heavy cream and parmesan. Stir in full fat coconut milk for creaminess and a spoon of nutritional yeast or a splash of soy sauce or miso for that savory, almost cheesy note. Add fresh spinach as usual. It wont be exactly the same, but its still cozy and tasty.

Q: Can I freeze leftovers and how do I reheat them? A: Yes freeze is fine but leave out the cream and extra parmesan before freezing because dairy can separate. Cool, portion, and freeze. Reheat gently on the stove, then stir in cream and cheese at the end, and add fresh spinach right before serving.

Q: Can I double this recipe for a crowd? A: You can scale up, but watch your Instant Pot fill line. A 6 quart pot should not be filled more than two thirds, so doubling might overfill it. Either cook in two batches or use a larger pot or a stockpot on the stove for big batches.

Instant Pot Garlic Parmesan Chicken Rice Soup Recipe Substitutions and Variations

Chicken: swap with boneless turkey breast, shredded rotisserie chicken, or firm tofu if you want it vegetarian. If using tofu add it after pressure cooking so it dont fall apart.
Rice: use jasmine or basmati for similar texture, or quick cooking white rice or orzo if you want it done faster. If you try brown rice youll need more liquid and much longer cook time, about 22 to 25 minutes under pressure.
Parmesan: replace with Pecorino Romano or Asiago for a similar salty, nutty flavor, or use nutritional yeast for a dairy free option (add to taste).
Heavy cream: sub in half and half or full fat coconut milk for dairy free. Greek yogurt also works for creaminess just temper it off heat so it wont curdle when you stir it in.

Pro Tips

1. Brown the chicken just for color it gives a ton more flavor without making the meat dry, so dont try to cook it all the way through in this step.
2. Always deglaze thoroughly and scrape the bottom until no stuck bits remain before you seal the pot if you want to avoid a burn message later. A quick toast of the rice first helps too but dont let it scorch.
3. Add the cream and the Parmesan after pressure is released and the heat is low, otherwise the dairy can get grainy or separate. Use freshly grated Parm it melts smoother than pregrated stuff.
4. Toss the spinach in at the end and brighten the whole bowl with a squeeze of lemon or a tiny splash of vinegar when serving it youll notice the flavors pop.