1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Stir in the minced garlic and cook for another minute until fragrant. Then, add the cubed chicken breasts to the pot. Sauté for 2-3 minutes, just until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this point.

3. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice on your Instant Pot. Stir in the dried oregano, dried thyme, and black pepper.

4. Add the remaining chicken broth and the rinsed long-grain white rice to the pot. Stir everything together gently to combine.

5. Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure and set the timer for 7 minutes.

6. Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, remove the lid.

7. Stir in the fresh lemon juice and the fresh spinach. The residual heat from the soup will wilt the spinach quickly. Taste the soup and add salt as needed.

8. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.