Need something warm and cozy? Feeling under the weather? This Instant Pot Chicken Rice Soup is the perfect soup to warm you up or help heal you. Simple ingredients, simple preparation and just a few minutes until soup is on the table.
Course Main Course
Cuisine American
Keyword instant pot chicken rice soup
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Author Meg's Everyday Indulgence
Equipment
Instant Pot
Ingredients
1Tbsp.olive oil
2large carrots, peeled and sliced into coins (about 1 cup)
1largecelery stalk, thinly sliced
1/2large onion, finely chopped
1tsp.kosher salt
1/2tsp.black pepper
2tsp.dried thyme
1/2cupwhite rice
1 1/2lbs.boneless skinless chicken breasts, each cut into 6 pieces
6cupschicken stock
3-4Tbsp.lemon juice
Instructions
Turn saute mode on Instant Pot. Once hot, add olive oil, carrots, celery and onion. Saute for 3 minutes, stirring often. Add kosher salt, pepper and dried thyme. Stir and cook another 2 minutes. Turn off saute mode.
Add rice, chicken and chicken stock to the Instant Pot. Stir well. Place lid on Instant Pot and turn valve to seal. Set to manual mode for 5 minutes. Allow to naturally release for 5 minutes then turn valve to release remaining pressure.
Stir in 3 tablespoons of lemon juice. Taste. If you like more lemon flavor, add another tablespoon of lemon juice.