Pressure Cooker Chicken Soup With Lemon and Rice
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 2tablespoons unsalted butter
- 1large yellow or red onion, chopped
- Kosher salt and black pepper
- 6large garlic cloves, minced
- 2 to 2½pounds boneless, skinless chicken thighs
- 6cups chicken broth or stock
- 1bay leaf
- 2cups cooked white rice
- 5large egg yolks
- ½cup sour cream
- ⅓ to ½cup fresh lemon juice (from about 2 large lemons), plus more as needed
- 1bunch dill, chopped (about 1 loosely packed cup)
- 3scallions, thinly sliced (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
517 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 45 grams protein; 1310 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add ½ teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
- Step 2
Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don’t worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
- Step 3
Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Catherine
Really good exactly as written. Meat didn't need any extra time, unlike some pressure cooker recipes. 1.5x of this recipe fit perfectly in my 6-qt. Instapot.
Kelly
Made this just as written and loved it! My husband was very dubious about dill but he could find a fault and asked me to make it again. Reheats easily by adding a bit of water. Would do well with wild rice, too!
kyle cobb
Yum - this is a terrific recipe. I substituted sour cream with greek yogurt (%2) - and it turned out delicious!
ashley
So good! Added mushrooms, celery, and leeks
jen
Delicious! The flavors were perfect and the chicken was unbelievably tender. I added 4 chopped carrots after 10min. Next time, I will add the rice as needed instead of putting it all in the soup. We had quite a bit of leftovers and the rice soaks up a lot of the broth. This will be back in rotation soon.
Pappy Jack
This soup is fantastic. It’s worthy of a much higher rating. Super simple, lots of flavor and entirely comforting without being either heavy or thick. Don’t need to skim that fat.
Olivia T.
Followed nearly as written. Added a little carrot and celery with the onions and subbed Greek yogurt for the sour cream. So delicious surprised this recipe doesn’t have 5 stars (not yet anyway)
Amy
This recipe is soo good and pretty easy to throw together. This soup is very comforting when you’re sick. I used full fat Greek yogurt instead of sour cream and it worked perfectly!
sr
improvised with what we had on hand: onion and half and two shallots and a ton of garlic powder, salted butter, sprigs of thyme sage and rosemary and a dash of majorcan along with the bay leaf, chicken breasts, finish with cilantro and some parm and red pepper flakes. also only added whatever rice was around which was super old and maybe only 1.5 c. the only thing i managed to nail was the lemon sour cream and egg yolks i guess. for slapdash affair it was delicious !
sr
subbed basically everything but still great—used salted butter and broth, 1.5 onions and 2 shallots and a ton of garlic powder, added sage thyme rosemary and majoram to bay leaf, used chicken breast, used cilantro instead of dill, added red pepper and parm. it was good and i had everything on hand which was nice
Kmak
5 stars! Tonight was clean out the fridge night, so we had less lemon juice than I would have liked. I also subbed full fat greek yogurt and I only had 4 eggs, so I added 1 whole egg plus 3 egg yolks. The recipe is very forgiving and delicious! I’ll be making again.
SC
Best food I can make- ever. Thank You!
SMC
Best thing I have ever made.
display name
I thought this was disappointing. Pretty bland. Ours tasted like chicken noodle porridge.
TLC
Made this exactly as written and it was so amazing!! Remember to always read through the whole recipe before starting. :)
Jamie M
Delicious and easy. I used 1/3 cup lemon juice and the flavor was perfect. Highly recommend.
Pam
This was excellent! Wonderful lemon and light Dill flavor. I took one person's suggestion of adding a couple carrots and leaks, because I happened to have them in the fridge. I also chose to use chicken breasts instead of thighs as I don't really care for dark meat.
Alex
Really wish the recipe was written 'In a medium bowl whisk'... not 'Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined'. Would have been nice to see I was not whisking the eggs into the full pressure cooker...
Sara
My favorite!! The only things I change are that I keep the rice separate if some will be saved for later (because it will soak up all of the liquid) and I do parsley instead of dill!
Lia
I added extra rice to make it a chunkier soup, but aside from that, made as written. It was absolutely delicious and made A TON.
Private notes are only visible to you.
Advertisement
