Lemon Chicken Rice Soup in Pressure Cooker

Welcome rain with a 20 minute,made-from-scratch, gluten free, one pot Chicken Rice Soup Dinner!

Lemon Chicken Rice Soup, a healthy made from scratch chicken and rice soup with lots of fresh herbs, lemon and carrot noodles. Friends, this gluten free soup will fly from kitchen to dinner table because it is all done in pressure cooker in just 20 minutes!

Will you believe it's raining, in our part of world, past two days?! Gosh, it feel so good and such a relief from heat... it feels like winter here (for a change) which calls for a soup, for sure! 

So I thought why not share a simple and healthy soup, made with all fresh ingredient that is my favorite to serve in rainy season.

This is not just a simple chicken soup.... it actually is great way to stay healthy in rapid changing weather and pollen allergies of early Spring. So if you are craving a Chicken Soup or need a healing bowl of bone-warming nutrient rich broth.. this chicken soup serve both purpose very effectively.

I love love one pot soups which are filling, healthy and above all can be served at moment's notice and need less cleanup....  A pressure cooker soup is always my first cho...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: No. of servings depends on serving size.


    Chicken Soup

  • 1 lbs Chicken (bone-in breasts)
  • 1/4 Cup Rice (rinsed under running water)
  • 1/2 Cup Celery
  • 2 Carrots (spiralized, or chopped bite size)
  • 1/2 Cup Green Peas
  • 2 Garlic (cloves, chopped)
  • 1 Leek (Or 1/2 cup yellow onion, small diced)
  • 3-4 Thyme (fresh sprigs, or use 1/2 tsp dried)
  • 2 tbsp Lemon (juice, adjust per taste)
  • 1/2 tsp Salt (add while cooking, then adjust more per taste)
  • 5 Cup Water
  • 2 tsp Canola Oil (or oil of your choice)


  • 1. Heat oil in pressure cooker pan. Add garlic and let it perfume oil for 30 seconds. Don't let it burn. Then add, chopped leek (or yellow onion), celery, and thyme (if using). Saute for 3 minutes or until onions are soft.
  • 2. Add chicken, rinsed rice, (thaw chicken before adding if using frozen chicken), 1/2 tsp salt, and water. Tight close the lid of pressure cooker and turn heat on high. After first whistle, reduce heat to medium and let cook in pressure for 6-8 minutes (about 4-5 whistles on low-medium heat). Once done, switch off the heat and leave cooker for 5-10 minutes to release pressure. I often hold the whistle of pressure cooked with a long-handle spatula to release steam (keeping my face and arm away to avoid chicken steam :)) But this process will vary depending upon type of pressure cooker you using. For any model, leaving cooker for few minutes after cooking auto release the pressure slowly.
  • 3. Once pressure has released, open the lid. Remove and discard thyme sprigs and greens of leek (if you prefer). Remove cooked chicken with tongs and transfer to cutting board. Return cooker on heat (without lid), add carrot noodles, green peas to the cooking soup. On high heat cook for 2 minutes, or until carrots are crisp tender. Meantime, chop or shred chicken pieces and set aside.
  • 4. Add chopped cooked chicken (discard bones if any), fresh chopped parsley, lemon juice, black pepper, then taste and adjust for salt, lemon, and black pepper. Ladle into cups and serve hot. enjoy!