Instant Pot Rice and Vegetable Soup with Lots of Lemon

Instant Pot Rice and Vegetable Soup

Hot soup has been nursing people young and old through the common cold for generations and across nations. Though this is an entirely unscientific insight, more often than not, the responsibility for sick-day-soup lands in the hands of the mamas and grandmamas of the house. I became keenly aware of this fact last month as I lay in bed with a virus, too sick to cook the bowl I craved. With the rest of the family either out of town or otherwise occupied, I managed to navigate Postmates to have a tub of hot soup delivered to my door.

It was good, but lacked the love and kindness you find in a homemade bowl.

As soon as I got better. I made the soup I had hungered for when I was sick: brothy, with rice and vegetables, lightly seasoned, and accented generously with fresh lemon juice. I’ve made it several times since, once using homemade turkey broth, another time with leftover chicken added at the end, and finally, a vegetarian version done in the Instant Pot.

The Instant Pot soup is the one I’m sharing here, though it can certainly be executed in a similar fashion on the stove (cooking time will be longer and it will likely require additional broth). It’s a very comforting bowl, whether you are healthy as an ox or laid up with the common cold.

Instant Pot Rice and Vegetable Soup

If you’re on the hunt for more soup-for-the-soul inspiration, you might like this Chicken Tortilla one or this Instant Pot Italian White Bean Soup.

5 from 2 votes
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Instant Pot Lemony Rice and Vegetable Soup

Make this soup how you like, either vegetarian or not. Embellish it with a hit of protein by adding a cup of either cooked chick peas or cooked shredded chicken when you add the spinach. 

Course Dinner
Prep Time 15 minutes
Cook Time 14 minutes
IP heating and natural release 25 minutes
Servings 4 to 6 servings (8 cups)
Calories 254 kcal
Author Katie Morford

Ingredients

  • 1/2 large yellow onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1/2 large bulb fennel, diced
  • 1/2 teaspoon ground cumin
  • 1 cup brown basmati rice
  • 6 cups low-sodium chicken or low-sodium vegetable broth
  • 2 large handfuls baby spinach
  • 1 tablespoon butter (use olive oil or coconut oil for a vegan version)
  • 3-4 tablespoons fresh lemon juice
  • 1 to 1 1/2 teaspoons kosher salt

Instructions

  1. Set the Instant Pot to saute. Add the olive oil and when it's warm, add the onion. Saute until tender, but not browned, 4 to 5 minutes. 

  2. Add the garlic and saute 1 minute. Add the carrots, celery, fennel, cumin, rice, and broth. Stir and set the lid on the IP with the vent closed. Set to high pressure for 14 minutes. 

  3. After 14 minutes, allow natural pressure release for 10 minutes. Carefully open the vent to release the remaining pressure and remove the lid. Add the spinach, butter, 3 tablespoons lemon juice and 1 teaspoon salt  (if your broth is NOT low sodium, you may want to scale back the salt).  Stir well, taste, and add more lemon and salt if needed. 

  4. Serve hot. 

    Note: The rice in any leftover soup will continue to  absorb the broth. Feel free to add more broth (or even a little water) as needed, adjusting the lemon and salt as needed. 

 

 

Comments

01.02.2019 at7:43 AM #

Sarah

Hi Katie. I don’t see the rice in the recipe…? Please advise. Thank you! Sarah

01.02.2019 at7:43 AM #

Katie Morford

Hi Sarah,

So glad you caught that! It’s 1 cup of brown basmati rice. I added it to the recipe. Thank you.

Katie

01.02.2019 at10:04 AM #

Kristen

Can this be made with regular basmati rice as opposed to brown? If so, would the cook time in the IP differ (I think brown rice take more time to cook?) Thanks!

01.02.2019 at10:04 AM #

Katie Morford

Hi Kristen,

Yes, you can certainly make this with white rice. I haven’t tried it, so can’t confirm a cooking time. If it were me, I’d probably try it for 9 or 10 minutes. Let me know how it goes. You feedback will be helpful!

Katie

01.02.2019 at12:19 PM #

Anne Mullen

Mrs. Claus (me) brought me an Instant Pot for Christmas, which Kate and Julie, Mark’s wife and a wonderful, enthusiastic cook, used to heat the queso dip for our Christmex buffet. It worked well. At least I think it did, but the frozen margarita machine contents may have colored my opinion. I still haven’t used the IP by myself, so this soup may be my intro.

01.02.2019 at12:19 PM #

Katie Morford

Oh lucky you! This would be a good one to start with. You also might like the Instant Pot Chicken in Salsa Verde, which goes well with margaritas 🙂

01.05.2019 at11:53 AM #

Liz Atlee

Can you add chicken to this? And if so, should it be pre cooked? Sautéd with the onion?

01.05.2019 at11:53 AM #

Katie Morford

I think you have two options:

Add cooked, shredded chicken to the pot once the soup is cooked (when you add the spinach)
or
Add raw boneless skinless chicken breasts or thighs (maybe 8 ounces) to the pot when you add the broth. Once cooked, chop the chicken and return to the pot.

Let me know how it goes!

01.10.2019 at8:35 PM #

Anne Mullen

I have the chicken salsa verde recipe printed out to try. Can you suggest a good IP cookbook for dummies like me? Now that I have it I want to use it.

01.10.2019 at8:35 PM #

Katie Morford

Hi Anne, Good question. Here are two:

The Ultimate Instant Pot Cookbook by Coco Morante
Dinner in an Instant by Melissa Clark

02.22.2020 at9:24 AM #

Laurie-Ann

A perfect soup last week when I was under the weather. Very easy and delicious.

02.22.2020 at9:24 AM #

Katie Morford

Oh good! And glad you’re feeling better 🙂

02.20.2022 at4:17 PM #

Kimmy

I can’t tell you how many times I’ve made this in the past couple of months. Especially recently. I got really sick and was hospitalized and since being home, this is the only thing I crave. It’s perfect too – it has everything in it, so I know I’m still getting in such good nutrition as a nurture myself back to good health. Thank you for creating this <3

02.20.2022 at4:17 PM #

Katie Morford

That’s wonderful to hear. This is definitely my go-to when I don’t feel well. I hope you are on the mend!

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