This easy instant pot chicken and rice soup is perfect for chilly days! So easy and quick, with fresh veggies and a splash of lemon, this is one of the best instant pot chicken soup recipes!
Set Instant Pot to Sauté (high) setting and allow it to heat up.
Heat olive oil. Add garlic and cook for 1-2 minutes or until fragrant.
Add chopped onion, carrots, and celery. Cook, stirring, until vegetables are slightly tender, about 5 minutes.
Push vegetables to the side and add chicken pieces, red pepper flakes, dried rosemary, and chicken bouillon powder. Stir well. Brown chicken on both sides for 10-15 minutes or until mostly cooked through.
Add bay leaves, thyme sprigs, chicken stock, water, and rice. Stir to combine.
Turn Instant Pot valve to Sealing position and set to pressure cook on High for 4 minutes.
Once time has elapsed, allow to release pressure naturally for 5 minutes, then turn valve to Venting to let it quick release.
Remove chicken pieces and shred, then return them to the pot. Remove bay leaves and thyme sprigs.
Add lemon juice and chopped parsley and stir. Season to taste with salt and pepper, and serve.