Instant Pot Chicken and Rice Soup

Step 1

Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the onion and celery. Sauté until softened and fragrant, about 3-5 minutes. Turn off the Sauté function.

Step 2

Pour in a small amount of broth and use a flat-bottomed turner to scrape up any bits of food stuck to the bottom of the liner (there may not be much). This will help prevent a burn warning.

Step 3

Add the carrots in an even layer and place the chicken breasts on top. Sprinkle the garlic powder, dried basil, dried thyme, ground ginger and turmeric onto the chicken. Drop in the bay leaf.

Step 4

Pour in the remaining broth. Add the brown rice and push it into the broth until it's all submerged. Do not stir.

Step 5

Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes (you may have a "Pressure Cook" button rather than a "Manual" button, depending on your Instant Pot model).

Step 6

At the end of cooking time, allow for a a 5-minute natural pressure release (NPR), then do a controlled quick release of the remaining pressure (see note 2). I like to use a wooden spoon to open the vent to protect my hand from any splatter.

Step 7

Remove the bay leaf and transfer the chicken breasts to a plate. Stir in the lemon juice. Pull apart the chicken into bite-sized pieces using two forks, then add it back to the soup. Season with salt and pepper to taste.

Step 8

Serve immediately garnished with fresh parsley, if desired. Store any leftovers in a sealed container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.