Instant Pot Lemon Chicken and Rice Soup
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Lemon Chicken and Rice Soup
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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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Ingredients
- 10 cups chicken stock
- 5 cloves garlic crushed
- 1-2 prings thyme
- 1 trip 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.
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