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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 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
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.