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Instant Pot Chicken Lemon Rice Soup
Course
Side Dish
Cuisine
American
Keyword
chicke, Chicken Lemon Rice Soup, rice
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
237
kcal
Author
Corrie
Ingredients
2
boneless rooster breasts
2
teaspoon
minced garlic
½
cup
celery
chopped
2
tablespoon
olive oil
¼
cup
lengthy grain rice
2
tablespoon
all-purpose flour
2
lb
chicken breasts
boneless
½
cup
onion
sliced
½
cup
carrot
chopped
28
ounce
canned rooster broth
1
teaspoon
bouillon granules
¼
cup
lemon juice
freshly squeezed
salt and pepper
to taste
Instructions
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!
Nutrition
Calories:
237
kcal
|
Carbohydrates:
5
g
|
Protein:
33
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
270
mg
|
Potassium:
649
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1866
IU
|
Vitamin C:
8
mg
|
Calcium:
19
mg
|
Iron:
1
mg