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.
Tags: best instant pot chicken and rice soup, easy instant pot chicken and rice soup, instant pot chicken and white rice soup, instant pot chicken rice soup creamy, instant pot chicken soup recipes, quick instant pot chicken and rice soup
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Instant Pot Chicken and Rice Soup posted on October 12, 2021 by Chenée Today at https://cheneetoday.com/instant-pot-chicken-and-rice-soup/