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Instant Pot Chicken & Brown Rice Soup

Let the pressure cooker take the pressure off at dinnertime! This satisfying Instant Pot soup is the ultimate comfort food, filled with hearty chicken, Cajun Country brown rice and tender vegetables.


  • 1 tbsp. olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 ribs celery chopped
  • 1/2 lb. (1 link) smoked sausage sliced
  • salt & black pepper to taste
  • 3-4 cloves garlic chopped
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 2 cups uncooked Cajun Country Rice long or medium grain
  • 3.5 – 4 cups low-sodium chicken stock
  • 1/2 lb. (about 24) medium raw shrimp peeled & deveined
  • green onions, parsley & hot sauce for garnish


  • Heat a large Dutch oven over medium-high heat, then add oil. Add onion, bell pepper, celery, sausage, salt & pepper. Sauté 10 minutes or until vegetables are tender and sausage is lightly browned.
  • Add garlic, Worcestershire, cayenne. Stir in rice and bay leaves, then add stock. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until rice is tender. Stir in shrimp and cook another 5 minutes.
  • Finish with garnishes and add any more salt and pepper to taste.


Kitchen Bouquet browning & seasoning sauce is an optional ingredient that adds rich color and deep flavor to this dish. If you like a darker jambalaya, simply stir in 1-2 tsp. before adding the rice.