Instant Pot Chicken Rice Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 tablespoon olive oil
  • 1 cup peeled and chopped carrot (around 3 carrots)
  • 1 cup chopped onion (about 1 medium onion)
  • 1 cup chopped celery (about 2 stalks)
  • 2 boneless skinless chicken breasts, cubed (about 6 ounces total)
  • 3 cloves garlic, minced
  • 8 cups Immune-Boosting Chicken Broth
  • ¾ cup brown rice
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • ½ cup chopped flat leaf parsley
How To Make
  1. Set the Instant Pot to sauté. Add the oil along with the carrot, onion, and celery. Sauté, stirring often for 5 minutes.
  2. Add the chopped chicken breasts and cook for another 3 minutes. Turn off the sauté mode.
  3. Add the garlic, the chicken broth, brown rice, lemon juice, and salt and pepper to the Instant Pot. Lock the lid in place and make sure the valve is sealed.
  4. Set the Instant Pot to “Soup” mode or cook or pressure-cook for 30 minutes on high.
  5. After the soup is cooked, you can either let the pressure escape naturally or use the quick release.
  6. To serve, garnish each bowl with the chopped parsley.
Equipment: Instant Pot
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