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When it comes to comfort food, few dishes can rival the warmth and solace of a steaming bowl of chicken and rice soup. This classic dish is synonymous with home-cooked goodness, offering a nourishing blend of flavors that can soothe the soul and warm the heart. The beauty of chicken and rice soup lies not only in its delightful taste but also in its versatility; it can be tailored to suit a variety of dietary preferences and seasonal ingredients. Whether you're feeling under the weather or simply craving something hearty on a chilly evening, this soup is sure to hit the spot.

Instant Pot Chicken and Rice Soup

Warm up your day with this cozy Instant Pot Chicken and Rice Soup! In just 35 minutes, you can enjoy a hearty bowl filled with tender chicken, fluffy rice, and vibrant veggies like carrots and peas. Sauté the aromatics, pressure cook to perfection, and finish with a splash of fresh lemon juice for a burst of flavor. Perfect for chilly nights or any time you need a comforting meal. Don't forget to garnish with parsley for extra freshness!
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Ingredients
  

1 lb boneless, skinless chicken breast or thighs

1 cup long-grain white rice

1 medium onion, diced

2 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

1 cup frozen peas

2 tablespoons fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Set your Instant Pot to the 'Sauté' function. Add olive oil and heat for about a minute. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened, then add the minced garlic and sauté for an additional minute until fragrant.

    Add Ingredients: Season the vegetable mix with thyme, oregano, salt, and pepper. Stir to combine. Place the chicken on top of the sautéed vegetables. Then, add the rice, chicken broth, and bay leaf. Do not stir; just make sure the rice is submerged in the liquid.

      Pressure Cook: Close the Instant Pot lid and seal the vent. Set it to 'Manual' or 'Pressure Cook' high for 10 minutes. Once the cooking time is complete, let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.

        Shred the Chicken: Open the lid and remove the chicken pieces. Use a fork to shred them into bite-sized pieces and return them to the pot. Discard the bay leaf.

          Finish with Peas and Lemon: Stir in the frozen peas and fresh lemon juice. Taste and adjust the seasoning if necessary (you may want to add more salt or pepper). Allow the soup to simmer on 'Sauté' mode for an additional 3-5 minutes until the peas are warmed through.

            Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy a comforting bowl of chicken and rice soup!

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6