This easy Instant Pot Greek Lemon Chicken & Rice Soup is a healthy, comforting meal perfect for any night of the week.
It’s a clean eating recipe that comes together quickly, making it ideal for busy evenings or when you need a nourishing bowl of warmth. You’ll love how simple it is to prepare, delivering a fresh, zesty flavor that truly satisfies.
Whether you’re looking for a light dinner or a soothing remedy when feeling under the weather, this soup hits all the right notes. The Instant Pot makes quick work of what traditionally takes much longer, bringing a taste of the Mediterranean to your table with minimal fuss.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Instant Pot Greek Lemon Chicken & Rice Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This easy Instant Pot Greek Lemon Chicken & Rice Soup is a healthy, comforting meal perfect for any night of the week. It’s a clean eating recipe that comes together quickly, making it ideal for busy evenings or when you need a nourishing bowl of warmth. You’ll love how simple it is to prepare, delivering a fresh, zesty flavor that truly satisfies.
Ingredients
Instructions
1. 1. Saute the aromatics: Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
2. 2. Add chicken and broth: Place the chicken breasts or thighs directly into the Instant Pot over the sauteed vegetables. Pour in the chicken broth, ensuring the chicken is mostly submerged.
3. 3. Add the rice: Stir in the rinsed long-grain white rice. Make sure to rinse the rice thoroughly under cold water before adding it, as this helps prevent excess starch from making the soup too thick.
4. 4. Pressure cook: Secure the lid on your Instant Pot and set the vent to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.
5. 5. Release pressure and shred chicken: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the vent to the venting position for a quick release of any remaining pressure. Once the pin drops, open the lid. Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup.
6. 6. Finish with lemon and parsley: Stir in the fresh lemon juice and chopped fresh parsley. Taste the soup and season with salt and black pepper as needed. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: pressure cooker
- Cuisine: greek
Nutrition
- Serving Size: 1 bowl
Keywords: chicken soup, lemon soup, rice soup, instant pot, greek, healthy, comfort food, weeknight meal, easy, mediterranean
What You’ll Love About This Quick And Easy Recipe
This Instant Pot Greek Lemon Chicken & Rice Soup is a true weeknight hero, perfect for anyone seeking a healthy, flavorful meal without spending hours in the kitchen. It’s designed for busy families, individuals looking for clean eating options, and even college students who want to whip up something nutritious and delicious. The beauty of this recipe lies in its simplicity and the powerful flavor it delivers with minimal effort.
You’ll appreciate how the Instant Pot transforms basic ingredients into a rich, aromatic soup in a fraction of the time compared to stovetop methods. The lemon adds a bright, fresh tang that cuts through the richness of the chicken and rice, creating a perfectly balanced profile. It’s a comforting meal that feels light and revitalizing, making it an excellent choice for dinner any night of the week, especially when you’re craving something warm and soothing. This soup is also fantastic for meal prepping, as it reheats beautifully and tastes even better the next day.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this Greek Lemon Chicken & Rice Soup is straightforward, using common pantry staples and fresh produce. The key to a delicious soup starts with quality ingredients, but don’t worry, there are plenty of easy substitutions if you need them.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1/2 cup long-grain white rice, rinsed
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
For the chicken, boneless, skinless breasts are lean and cook quickly, but thighs will add a richer flavor and stay incredibly tender. If you prefer, you can use a combination of both. When it comes to broth, opt for low-sodium chicken broth so you can control the saltiness of the soup yourself. For the rice, long-grain white rice works best here as it holds its shape well and doesn’t become too mushy. Brown rice can be used, but it will require a longer cooking time in the Instant Pot. Fresh lemon juice is non-negotiable for that signature bright, zesty Greek flavor; bottled lemon juice simply won’t give you the same vibrant taste.
Time Needed From Start To Finish
This Instant Pot Greek Lemon Chicken & Rice Soup is designed for speed and efficiency, making it perfect for a busy weeknight.
- Prep time: 15 minutes
- Cook time: 15 minutes (plus pressure build-up and release time)
- Total time: 35 minutes
The initial chopping of vegetables is the most time-consuming part of the preparation, but once that’s done, the Instant Pot handles the rest with minimal supervision. The pressure build-up typically takes about 10-15 minutes, and a natural pressure release for 5 minutes followed by a quick release adds a few more minutes, but it’s all hands-off time.
How To Make It Step By Step With Visual Cues
Making this soup in your Instant Pot is incredibly simple. Follow these steps for a perfectly cooked, flavorful meal every time.
- Sauté the aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Add chicken and broth: Place the chicken breasts or thighs directly into the Instant Pot over the sautéed vegetables. Pour in the chicken broth, ensuring the chicken is mostly submerged.
- Add the rice: Stir in the rinsed long-grain white rice. Make sure to rinse the rice thoroughly under cold water before adding it, as this helps prevent excess starch from making the soup too thick.
- Pressure cook: Secure the lid on your Instant Pot and set the vent to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.
- Release pressure and shred chicken: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the vent to the venting position for a quick release of any remaining pressure. Once the pin drops, open the lid. Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup.
- Finish with lemon and parsley: Stir in the fresh lemon juice and chopped fresh parsley. Taste the soup and season with salt and black pepper as needed. Serve hot and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
This Greek Lemon Chicken & Rice Soup is wonderfully versatile and can be adapted to suit various tastes and occasions. For a heartier meal, consider adding a handful of baby spinach or chopped kale during the last step, allowing it to wilt in the hot soup. This boosts the nutritional content and adds more texture. If you like a bit of a kick, a pinch of red pepper flakes can be stirred in with the garlic.
For serving, a sprinkle of crumbled feta cheese on top adds a lovely salty tang and creamy texture. A dollop of plain Greek yogurt or sour cream can also provide a cooling contrast to the lemon. Serve the soup with a side of warm pita bread or crusty whole-grain bread for dipping, which is perfect for soaking up every last drop of the flavorful broth. A simple side salad with a light vinaigrette would also complement the soup beautifully, creating a well-rounded and satisfying meal. For kids, you might want to reduce the amount of lemon slightly or offer it on the side, and ensure the chicken is shredded into very small, manageable pieces.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect results every time with your Instant Pot Greek Lemon Chicken & Rice Soup.
One frequent mistake is not rinsing the rice. Unrinsed rice can release too much starch into the soup, making it overly thick and sometimes gummy. Always rinse your rice under cold water until the water runs clear before adding it to the pot.
Another common error is overcooking the chicken. While the Instant Pot is forgiving, cooking the chicken for too long can make it dry and stringy. Sticking to the 10-minute high-pressure cooking time, followed by a partial natural release, ensures the chicken remains tender and easy to shred.
Adding lemon juice too early is another slip-up. Lemon juice can sometimes curdle dairy or become bitter if cooked under high pressure for an extended period. Always stir in the fresh lemon juice *after* the pressure cooking cycle is complete, just before serving, to maintain its bright, fresh flavor.
Finally, not seasoning adequately can lead to a bland soup. Taste the soup after adding the lemon and parsley, and adjust the salt and pepper as needed. Remember that low-sodium broth gives you more control over the final seasoning.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Greek Lemon Chicken & Rice Soup is excellent for meal prepping and stores beautifully, often tasting even better the next day as the flavors meld further.
To store leftovers, allow the soup to cool completely to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the soup freezes well for up to 2-3 months. If freezing, be aware that the rice might become a little softer upon thawing and reheating, but the overall texture and flavor will still be very good. To minimize this, you could cook the rice separately and add it to individual servings, or undercook the rice slightly if you know you’ll be freezing a large batch.
When reheating, you can warm individual portions in the microwave or gently heat larger quantities on the stovetop over medium-low heat. If the soup has thickened too much in the refrigerator, you might want to add a splash of extra chicken broth or water to reach your desired consistency. Always reheat until piping hot throughout.
Questions People Always Ask Before Making This Recipe
Here are some common questions that often come up when making this Instant Pot Greek Lemon Chicken & Rice Soup:
Can I use brown rice instead of white rice? Yes, you can use brown rice, but it will require a longer cooking time due to its firmer texture. Increase the pressure cooking time to 20-
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
