Instant Pot Chicken Rice Soup with Lemon
You’re going to love this one-pot Instant Pot Chicken Rice Soup recipe that is healthy, nourishing, and so easy to make! This soup is full of hearty fresh vegetables and tender cooked chicken. Rice makes the soup creamy and fresh lemon adds a burst of bright flavor.
There’s just nothing like a warm bowl of chicken rice soup on a cold day. This easy recipe is perfect for a quick lunch or dinner, and will surely warm you up from the inside out.
Recipe Highlights
- With lots of vegetables and other anti-inflammatory ingredients, chicken soup is perfect for those times of the year when cold and flu viruses are running rampant.
- A generous amount of fresh lemon juice squeeze into in this Instant Pot chicken soup just before serving even provides for a decent amount of vitamin C. Don’t miss my other immune-boosting tips for when you’re fighting a cold.
- This Instant Pot Lemon Chicken and Rice Soup is perfect for meal prepping because it’s easily re-heatable and can even be frozen to serve in the future.
- One of the best parts about this recipe is that the rice and the chicken and veggies all get cooked together in the same pot.
Recipe Steps
Sometimes the simplest ingredients are all you need to have a delicious, hearty meal. Let me show you how easy it is to make this Instant Pot Chicken Rice Soup with Lemon.
Recipe Steps
Step One
Chop all of your vegetables and rinse your rice. Chop the chicken into small pieces, about 1-inch in length. Add all of your ingredients to a 6-quart or 8-quart Instant Pot.
Step Two
Lock on the lid and set the cooking time to 7 minutes at high pressure. This will be enough time to cook the chicken through, but not overcook the rice.
Step Three
When the cooking time is up, let the pressure come down naturally for about 5 minutes. Then, use the quick-release to get rid of any remaining pressure. Carefully remove the lid and stir in the fresh lemon juice.
Serve hot.
I think you’re really going to love how hearty, creamy, and flavorful this chicken soup is. The fresh lemon flavor really jumps out and adds so much brightness.
Pro Tips
- I recommend cutting your chicken into small pieces, at the most 1/2-inches in length. That’s because we don’t want to overcook the rice, but we want to make sure the chicken gets cooked through.
- I used white basmati rice for this recipe, I don’t recommend a short-grain variety for this particular recipe. You’ll also need to rinse the rice before you add it to the pot.
- Please see the printable recipe card at the end of this post for the exact measurements and storage tips.
Recommended Items
More Instant Pot Soup Recipes You Might Like
- Instant Pot Potato Soup
- Instant Pot Red Lentil Dal
- Instant Pot Turkey & Sweet Potato Chili
- Instant Pot Vegetable Soup
- Instant Pot Vegetable Beef Soup
Also, if you’re looking for more easy Instant Pot chicken recipes, then don’t miss my Instant Pot Chicken Recipes round-up, featuring all gluten-free and dairy-free options.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintInstant Pot Chicken Rice Soup with Lemon
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
You’re going to love this one-pot Instant Pot Chicken Rice Soup recipe that is healthy, nourishing, and so easy to make! This soup is full of hearty fresh vegetables and tender cooked chicken. Rice makes the soup creamy and fresh lemon adds a burst of bright flavor.
Ingredients
- 1.25 pounds chicken tenders or boneless chicken breasts, cut into ½-inch pieces
- 1/2 onion, chopped
- 3 carrots, chopped
- 6 celery stalks, chopped
- 1 teaspoon dried or fresh thyme
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup white basmati rice, rinsed
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 2 lemons, juiced
Instructions
- In the base of a 6-quart or 8-quart Instant Pot, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water.
- Lock on the lid and set the time to 7 minutes on high pressure.
- Once the cooking time is complete, let the pressure come down naturally for 5 minutes. Quick release the remaining pressure and carefully remove the lid.
- Stir in the lemon juice and serve immediately.
Notes
- Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days. Reheat before serving.
- Or, you can freeze the soup for up to 2 months in a tightly sealed container.
- Use a long-grain white rice for this recipe, as opposed to a short-grain rice.
- Category: Soup
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
Keywords: instant pot chicken soup, instant pot chicken and rice, chicken and rice soup
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
This is one of my favorite recipes and my husband loves it too!
★★★★★
Delicious ?! We used shredded chicken. Excellent.
★★★★★
Could I use brown rice instead of basmati?
Not for this one because the chicken would get way overcooked. Brown rice takes at least 20 minutes to cook. I’ll try to think of a similar recipe using brown rice that I can test and post.
Chicken and rice soup brings back so many memories from my childhood — of course, it was usually soup from a can. Love that you’ve made it from scratch and in no time flat!
★★★★★
I made this Lemon Chicken Soup the other night in my Instapot and I thought it was wonderful. I had 2 sick kids and they even enjoyed it. Great recipe. Saving to make again.
★★★★★
Great, thanks Heidy!!! I made it when I was sick last week too. It helped me feel better!
This was so satisfying! A new favorite at our house!
★★★★★
I am so impressed. I have been so curious to try lemon in soups, and this recipe looks absolutely amazing.
★★★★★
I want an instant pot so badly right now
★★★★★
They’re the best, I highly recommend getting one!
Thanks much. Your mom must be from my era cause this is basically my go to chicken soup with lemon added & converted for the Instant Pot. Been making it for 50 years on the stove & now will try it in my Instant Pot I recently learned about Lemon Orzo chicken soup & love it too so looking g forward to doing this next week. This recipe is so easy to always keep stuff on hand. Also so good using homemade or store bought sodium free broth for someone like me on a sodium restricted diet.
★★★★★
Ohhhh, Lemon Orzo sounds like a great option too, Juliana! Enjoy and lots of hugs.
Do you have any recommendations for veganizing this? I was thinking of using some of the faux chicken in place of real chicken but don’t know if it will hold up to the cooking process.
Great question! I would just cook the veggies and rice and then add sautéed fake meat, tofu, or tempeh at the end. Enjoy!