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 katiemorford


  • 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


  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.