instant pot lemon chicken soup with rice in a white bowl

Instant Pot Lemon Chicken Soup with Rice

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: gluten free, healthy, easy, American


This Instant Pot Lemon Chicken Soup with Rice is a comforting and healthy classic recipe that you can serve for lunch or dinner.


  • 2 tablespoons butter or ghee
  • 1 onion, chopped
  • 3 carrots, chopped
  • 6 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1.25 pounds chicken tenders or boneless chicken breasts, cut into ½-inch pieces
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup white basmati rice, rinsed
  • 4 cups unsalted chicken broth
  • 2 cups water
  • 2 lemons, juiced


  1. Set your 6-quart or 8-quart Instant Pot to Sauté and add the ghee or butter. Let it melt for about 2 minutes.
  2. Add the chopped onions, carrots, and celery stalks to the pot. Use a wooden spoon or spatula to stir.
  3. Add the dried thyme, chicken, salt, and pepper, and stir again. Let the ingredients sauté for about 4 minutes.
  4. Cancel the Sauté function and add the rinsed rice, chicken broth, and water. Stir one more time and then lock on the lid.
  5. Set the time to 7 minutes on high pressure. Once the cooking time is complete, let the pressure come down naturally for 10 minutes. Release any remaining pressure and remove the lid.
  6. Stir in the lemon juice and serve immediately.
  7. Store any leftovers in a tightly sealed container in the refrigerator.


You can freeze the soup for up to 2 months in a tightly sealed container.