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.

Contents hide
1 Recipe Highlights
2 Recipe Steps
3 Recipe Steps
4 Pro Tips
5 Recommended Items
6 More Instant Pot Soup Recipes You Might Like
7 Instant Pot Chicken Rice Soup with Lemon
bowl of instant pot chicken rice soup with fresh thyme on top

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. 
labeled photo with ingredients for 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.

ingredients in the bowl of an instant pot ready to be cooked

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.

cooked instant pot chicken rice soup

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.

More Instant Pot Soup Recipes You Might Like

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.

serving bowl filled with instant pot chicken rice soup and a fresh lemon on the side

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot chicken rice soup served in a white bowl

Instant Pot Chicken Rice Soup with Lemon

★★★★★

4.6 from 11 reviews
Print Recipe

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

Scale
  • 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

  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. 
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy

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

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