This Instant Pot Lemon Chicken and Rice Soup is a delicious and versatile recipe that is perfect for the cold weather! Slow Cooker instructions included for those without an Instant Pot!
Instant Pot Lemon Chicken and Rice Soup
This delicious zesty soup is a fun little twist on a classic chicken and rice soup. Whenever Mother Nature decides to grace Toronto with freezing rain and snow, I’m always in the mood of a cozy clear chicken soup as I feel like I’m freezing from the inside out. This soup is also great for when you’re feeling a little under the weather and want to have a healthy warm soup that might help you to clear up some nasal congestion and help ease cold symptoms.
What You’ll Need To Make This Instant Pot Lemon Chicken and Rice Soup
- chicken stock
- garlic
- thyme
- one stripe lemon zest
- bay leaf
- paprika
- chicken breast
- oregano
- short grain white rice
- salt
- lemon juice
- peas
How To Make This Instant Pot Lemon Chicken and Rice Soup
- In your Instant Pot, add in the chicken stock, crushed garlic, thyme, stripe of lemon zest, paprika, chicken breasts, and oregano.
- Once you lock and seal your Instant Pot, set it on high pressure for 8 minutes. It can take up to 20 minutes to build pressure due to the liquid.
- Once done, carefully quick release the IP, remove the chicken breasts (to shred), remove the lemon zest/thyme/bay leaf, and add in the rice and salt.
- Lock and seal the Instant Pot again and set the IP on high pressure for 1 minutes and let your IP natural release for 10 minutes before very carefully (it might spew a bit) quick releasing the IP.
- Stir in lemon juice, peas, and the shredded chicken. Add more salt if needed.
How To Make This Lemon Chicken and Rice Soup in the Slow Cooker
- In a slow cooker, add all the ingredients expect for the rice, lemon juice and peas.
- Cook on high for 4-5 hours or low for 7-8 hours. An hour before the timer is up, add in the rice.
- In last 5 minutes, remove the chicken to shred before adding it back in.
- Make sure the rice is done and remove the lemon zest/thyme/bay leaf before stirring in the lemon juice and frozen peas.
Tips on Making This Lemon Chicken and Rice Soup in the Instant Pot
- When quick releasing after the 10 minutes of natural pressure when the rice is cooked, please be very careful as after adding the rice, there’s a good chance liquid will spew. Do not throw a towel on top.
- When at the step of adding salt with the rice, keep in mind that the lemon juice will add more flavour to the soup later on, try not to over salt.
- Want to cut down on the time it takes for the IP to come up to pressure? Use hot stock (ie I used Better than Bouillon mixed with hot water) or have the IP on sauté mode while putting everything into the pot.
- You can use a herb holder to make it easier to remove the thyme/bay leaf/lemon zest.
- This recipe has only been testing in the Instant Pot Duo Plus 60, 9-in-1 in the 6QT and has not been tested in a larger or smaller IP.
- Got extra lemon? Try this Lemon Linguine with Asparagus from More Than Meat and Potatoes or this Lemon Bundt Cake from The Best Cake Recipes!
How To Store Leftovers / Freeze This Lemon Chicken and Rice Soup
- To avoid the rice soaking up all the liquid and turning into mush overnight, use a slotted spoon or colander to separate the broth from the rice, chicken, and peas to refrigerate or freeze them separately.
- Alternatively, if you’d like to cook this lemon chicken and rice recipe to freeze, I’d suggest skip cooking the rice. Cook rice separately when you’re ready to reheat the soup. When you heat the soup, you can add the rice in.
- I like freezing and storing in glass containers.
Variations For This Lemon Chicken and Rice Soup
- Mix in other frozen vegetables along with the peas.
- Mix in spinach or kale after the rice is cooked.
- Swap out the chicken breasts for chicken thighs if you’d like.
- Make this soup into a creamy variation by adding in a cup of heavy cream at the end
Instant Pot Lemon Chicken and Rice Soup
This Instant Pot Lemon Chicken and Rice Soup is a delicious and versatile recipe that is perfect for the cold weather! Slow Cooker instructions included for though without an Instant Pot!
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Servings: 6 servings
Ingredients
- 10 cups chicken stock
- 5 cloves garlic, crushed
- 1-2 springs thyme
- 1 strip lemon zest
- 1-2 bay leaf
- 1 tsp paprika
- 4 chicken breast
- 1 tbsp oregano
- 3/4 cup short grain white rice
- salt, to taste
- 1/2 cup lemon juice
- 1 cup peas
Instructions
- In your Instant Pot, add in the chicken stock, crushed garlic, thyme, stripe of lemon zest, paprika, chicken breasts, and oregano.
- Once you lock and seal your Instant Pot, set it on high pressure for 8 minutes. It can take up to 20 minutes to build pressure due to the liquid.
- Once done, carefully quick release the IP, remove the chicken breasts (to shred), remove the lemon zest/thyme/bay leaf, and add in the rice and salt.
- Lock and seal the Instant Pot again and set the IP on high pressure for 1 minutes and let your IP natural release for 10 minutes before very carefully (it might spew a bit) quick releasing the IP.
- Stir in lemon juice, peas, and the shredded chicken. Add more salt if needed.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Disclaimer
MORE INSTANT POT SOUPS TO TRY!
- Healthy Instant Pot Lasagna Soup
- Instant Pot Korean Inspired Spicy Chicken Noodle Soup
- Healthy Instant Pot Turkey and Lentil Chili
- Roasted Tomato Garlic Soup
- Instant Pot Broccolini Broccoli Cheddar Soup
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