Instant Pot Chicken Lemon Rice Soup
- 2 boneless rooster breasts
- 2 tsp minced garlic
- 1/2 cup celery chopped
- 2 tbsp olive oil
- 1/4 cup lengthy grain rice
- 2 tbsp all-purpose flour
- 2 lb chicken breasts boneless
- 1/2 cup onion sliced
- 1/2 cup carrot chopped
- 28 ounce canned rooster broth
- 1 tsp bouillon granules
- 1/4 cup lemon juice freshly squeezed
- salt and pepper to taste
In a frying pan, heat olive oil and add chicken breasts.
Cook till chicken breasts become crispy and browned. Cut them in fine pieces.
Meanwhile, add the same oil, onions, garlic and celery in the inner pot of instant pot. Select “Sauté”.
Then, add all other ingredients except all-purpose flour and lemon juice.
Close the lid and press the “Manual” button.
Cook for about 10 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Open the lid and add whisked lemon juice and all-purpose flour mixture.
Cook uncovered till the soup becomes thick and dish out.
Serve and enjoy!
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