Instant Pot: Lemon Chicken Rice Soup

When it comes to soup, the most requested one in our house usually involves chicken, rice and lemon. There are so many variations I've made using this combination of ingredients but I think we've found one we're going to stick to from now on. This Lemon Chicken & Rice Soup is full of flavor and so easy to make in the Instant Pot. And with only a few pantry staples, it's a soup you can make any time...

This soup brings together chicken, rice and lemon with a slightly creamy broth. In fact, it's very much like the Greek avgolemono (egg & lemon) soup. The addition of egg yolks adds a nice richness to the soup, almost velvety in texture. Feel free to switch things up by adding your choice of other vegetables aside from carrots (peas would be a nice choice).

Lemon Chicken & Rice Soup

2 boneless, skinless chicken breasts, diced in bite sized pieces
salt & pepper to taste
2 tablespoons vegetable oil
1 onion, minced
1 medium carrot, diced
6 cups low sodium chicken broth
1/2 teaspoon dried thyme
3/4 cup long grain rice, cooked
4 large egg yolks
juice of 1 lemon
2 tablespoons minced fresh parsley

In your Instant Pot:

Plug in the IP with insert set in place.

Season chicken with salt and pepper or to your tastes.

Press SAUTE and add oil. Add the onions and carrots and cook until the onions are translucent.

Add the chicken to the IP and saute until opaque.

Add the carrots, thyme, and rice, stir to combine.

Add the broth and bring to a boil, scraping up any browned bits from the bottom.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 3 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 53(the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 3 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Meanwhile, whisk the lemon juice and yolks together in a bowl. Whisking constantly, gradually ladle 1 cup of the hot soup into the egg mixture, then stir the egg mixture back into the soup.

Season with salt and pepper to taste and serve with a garnish of fresh parsley.