This recipe for Instant Pot Chicken Rice Soup with lemon is so comforting. This one-pot meal is ready in just over 30 minutes. This recipe is naturally gluten-free. Stovetop instructions included as well.

two bowls of chicken rice soup with lemon

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.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Steps
5 Recipe Tips & Substitutions
6 FAQs
7 More Instant Pot Soup Recipes You Might Like
8 Instant Pot Chicken Rice Soup with Lemon

Why You Need This Recipe

  • With lots of vegetables and other anti-inflammatory ingredients, chicken soup is perfect for those times of the year when you are feeling under the weather.
  • 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, including my Ginger Shot. 
  • 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.
  • For my friends on a gluten-free and dairy-free diet, this soup hits the spot. The starch from the rice makes the soup thick and creamy with absolutely no gluten or dairy.

Key Ingredients

Chicken tenders or boneless, skinless chicken breasts are key to this recipe. Cut them into bite-sized pieces so they cook in the same time as the rice.

Chicken broth makes the base of this Instant Pot Chicken and Rice Soup and is also nourishing and flavorful.

Long-grain rice gets cooked perfectly and is tender with a nice texture. See my related recipe for Instant Pot Basmati Rice.

Celery, carrots, and onion are classic ingredients for chicken soup. They are also known as “aromatics” and add flavor, fiber, and nutrition to the soup.

photo with labels for ingredients to make instant pot chicken rice soup

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.

If you’re new to using the electric pressure cooker, be sure to read my guide on how to use the Instant Pot Duo.

ingredients inside 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.

cooked chicken rice soup inside instant pot

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.

Recipe Tips & Substitutions

  • 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.
  • 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.
  • The total cooking time includes 10 minutes for the pot to come up to pressure and a 5 minute natural release.
  • STOVETOP DIRECTIONS: In a large lidded pot over medium heat, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water. Bring the mixture up to a simmer, reduce the heat to low, and cover the pot. Let it cook for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Serve hot.

FAQs

Can I use brown rice in this recipe?

No, because the chicken will get overcooked. It’s best to use a long-grain white rice for this recipe.

Can I freeze this soup?

Yes, this soup freezes really well for up to 2 months. Defrost and re-heat before serving.

Can I make this recipe using pork?

Yes, you can. You might also like my recipe for Instant Pot Pork Chops and Rice.

two bowls of soup on table

More Instant Pot Soup Recipes You Might Like

Also, if you’re looking for more easy Instant Pot recipes, then don’t miss my round-ups of the best Instant Pot Healthy Soup recipes, the best Instant Pot side dishes, and the best Instant Pot Chicken Recipes.

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!

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chicken rice soup with lemon in white bowl

Instant Pot Chicken Rice Soup with Lemon

★★★★★

4.5 from 14 reviews
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Description

This recipe for Instant Pot Chicken Rice Soup with lemon is so comforting. This one-pot meal is ready in just over 30 minutes. This recipe is naturally gluten-free. Stovetop instructions included as well.

Ingredients

Units Scale
  • 1.25 pounds chicken tenders or boneless chicken breasts, cut into 1/2-inch pieces
  • 1/2 onion, chopped
  • 3 carrots, chopped
  • 6 celery stalks, chopped
  • 1 teaspoon dried or fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup white basmati rice, rinsed well in a fine-mesh sieve
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 lemons, juiced

Instructions

  1. 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.
  2. Lock on the lid and set the time to 7 minutes on high pressure.
  3. 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.
  4. Stir in the lemon juice and serve immediately.

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days. Reheat before serving.
  2. Or, you can freeze the soup for up to 2 months in a tightly sealed container.
  3. Use a long-grain white rice for this recipe, as opposed to a short-grain rice. 
  4. The total cooking time includes 10 minutes for the pot to come up to pressure and a 5 minute natural release.
  5. STOVETOP DIRECTIONS: In a large lidded pot over medium heat, combine the chicken, onion, carrots, celery, thyme, salt, pepper, rice, chicken broth, and water. Bring the mixture up to a simmer, reduce the heat to low, and cover the pot. Let it cook for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Soup
  • Method: Pressure cooker
  • Cuisine: Healthy

Keywords: instant pot chicken soup, instant pot chicken and rice, chicken and rice soup

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