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Blueberry and Cherry Crumble

Instant Pot Chicken Soup


2 tbsp. butter, unsalted
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tbsp. fresh parsley chopped
1 chicken bouillon cube
2 pt. (950ml) chicken broth
2 lbs. (900g) chicken thighs, skinless, boneless
2 pt. (950ml) water
3.5 oz. (100g) white basmati rice
lemon, wedges, to serve
2 tbsp. parsley, chopped
2 tbsp. green onions, sliced


Turn your Instant Pot to the sauté. Add the butter, onion, carrots and celery and sauté for 3 minutes until translucent. Season with salt and pepper, add the thyme, oregano, parsley, and chicken cube and stir.

Now add in the chicken broth, chicken thighs, water and rice. Close the lid and set the Instant Pot to high pressure for 7 minutes.

Once the Instant Pot cycle is complete, allow it to naturally release which should take about 10 minutes. Carefully unlock and remove the lid from the Instant Pot.

Remove the chicken and shred with two forks, then add back to the pot and mix together. 

Serve the soup with lemon wedges, and a garnish of parsley and green onions.


Prep 5 mins | Cook 25 mins

Calories 230 (per serving)

Fat 8g | Carb 14g | Protein 24g

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