Craving a comforting and healthy meal that doesn’t take all day to prepare? This Instant Pot Lemon Chicken Soup is exactly what you need.

Instant Pot Lemon Chicken Soup: Light, Protein-Packed & Easy 16

It’s a light, protein-packed dish that brings warmth and flavor to your table with minimal fuss. Perfect for busy weeknights or when you’re looking for a nourishing meal without a lot of effort.

This recipe delivers on its promise of being both delicious and straightforward, making it a fantastic addition to your family’s meal rotation. You’ll love how quickly it comes together, leaving you more time to enjoy with loved ones.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Instant Pot Lemon Chicken Soup is a true weeknight hero, designed for anyone who wants a wholesome meal without spending hours in the kitchen. It’s perfect for busy parents, individuals looking for healthy meal prep options, or anyone who appreciates the convenience of an Instant Pot. The combination of tender chicken, bright lemon, and hearty vegetables creates a soup that’s both satisfying and incredibly fresh-tasting. It’s light enough for a warm evening but comforting enough for a chilly day, making it a versatile choice for any season. Serve it as a main course with some crusty bread, or as a lighter lunch option. It’s also fantastic if you’re feeling under the weather, offering a soothing and nutritious boost.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this soup is simple, focusing on fresh, readily available items that contribute to its vibrant flavor and nutritional value. The beauty of this recipe lies in its simplicity and the ability to create a deeply flavorful dish with just a few key components.

INGREDIENTS:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth, low sodium
1 cup small pasta, such as ditalini or orzo
1/2 cup fresh lemon juice (from about 2-3 lemons)
1/4 cup fresh dill, chopped
Salt and black pepper to taste

When it comes to substitutions, feel free to adapt to what you have on hand. If you don’t have fresh dill, fresh parsley or a mix of both would work beautifully. For the chicken, you can use pre-cooked shredded chicken and add it in during the last few minutes of cooking to heat through, reducing the initial cooking time. If you prefer a different type of pasta, small elbow macaroni or even broken spaghetti pieces can be used. Always opt for low-sodium chicken broth to control the overall saltiness of your soup, allowing you to season it perfectly to your preference.

Time Needed From Start To Finish

This recipe is designed for efficiency, making it perfect for those busy days when you need a quick yet satisfying meal.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

These times are estimates and can vary slightly depending on how quickly you chop your vegetables and if you need to gather ingredients. The Instant Pot significantly cuts down on the simmering time typically required for soups, allowing the flavors to meld beautifully in a fraction of the time.

How To Make It Step By Step With Visual Cues

Making this Instant Pot Lemon Chicken Soup is incredibly straightforward. Follow these steps to achieve a delicious and comforting meal.

Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. This step builds a foundational layer of flavor for your soup.
Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant. Then, add the cut chicken pieces to the pot. Sauté for 2-3 minutes, just until the chicken starts to turn opaque on the outside. You don’t need to cook it through at this stage.
Deglaze and Add Broth: Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice on your Instant Pot. Add the remaining chicken broth to the pot.
Pressure Cook the Soup Base: Secure the lid on your Instant Pot and ensure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on High Pressure for 8 minutes. The Instant Pot will take some time to come to pressure before the cooking cycle begins.
Add Pasta and Finish Cooking: Once the cooking cycle is complete, perform a Quick Release of the pressure according to your Instant Pot’s instructions. Carefully remove the lid. Stir in the small pasta (ditalini or orzo). Select the “Sauté” function again and cook, stirring frequently, for 5-7 minutes, or until the pasta is al dente.
Stir in Lemon and Dill: Turn off the Instant Pot. Stir in the fresh lemon juice and chopped fresh dill. Taste the soup and season with salt and black pepper as needed. The lemon adds a bright, tangy finish, and the dill provides a lovely herbaceous note.
Serve Warm: Ladle the hot soup into bowls and serve immediately. Garnish with extra fresh dill or a lemon slice if desired.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot Lemon Chicken Soup is wonderfully versatile, making it easy to adapt for different tastes and occasions.

For a heartier meal, consider adding a can of drained and rinsed cannellini beans or chickpeas along with the broth. This boosts the fiber and protein content. If you want to sneak in more vegetables, spinach or kale can be stirred in during the last few minutes of cooking, allowing them to wilt into the hot soup. For a creamy texture, you can temper an egg yolk with some hot broth and stir it in at the very end, similar to a Greek avgolemono soup, just before serving.

Serving this soup is straightforward. It’s a complete meal on its own, but it pairs wonderfully with a side of crusty bread for dipping, a simple green salad, or some warm pita bread. For kids, you might want to serve it with a sprinkle of mild cheese on top, like mozzarella or Monterey Jack, to make it even more appealing. A dollop of plain Greek yogurt or sour cream can also add a nice creamy tang for adult palates.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the outcome. Being aware of them can help you achieve perfect results every time.

One frequent issue with Instant Pot cooking is getting the “Burn” notice. This usually happens when food particles are stuck to the bottom of the pot, preventing proper pressure buildup. To avoid this, always deglaze the pot thoroughly after sautéing the vegetables and chicken. Use a wooden spoon to scrape up any browned bits before adding the rest of the liquid.

Another common mistake is overcooking the pasta. Small pasta shapes cook very quickly, especially in hot liquid. Keep a close eye on it during the “Sauté” phase after pressure cooking, stirring frequently, and remove it from the heat as soon as it’s al dente. Overcooked pasta can become mushy and absorb too much liquid, changing the soup’s texture.

Finally, don’t skimp on the fresh lemon juice and dill. These are key flavor components that give this soup its signature bright and fresh taste. Bottled lemon juice can be used in a pinch, but fresh provides a much more vibrant flavor. Dried dill can be substituted for fresh, but use about one-third of the amount, as its flavor is more concentrated.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot Lemon Chicken Soup is excellent for meal prepping and stores well, making your future meals even easier.

To store leftovers, allow the soup to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. If you plan to freeze it, you might consider cooking the pasta separately and adding it to individual portions when reheating, as pasta can sometimes become mushy after freezing and thawing.

When reheating, you can warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it in the refrigerator overnight first, or use the defrost setting on your microwave before heating on the stovetop or in the microwave. You might find the soup has thickened slightly upon reheating; if so, add a splash of extra chicken broth or water to reach your desired consistency. A fresh squeeze of lemon juice and a sprinkle of fresh dill after reheating can also revive its vibrant flavors.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when making Instant Pot Lemon Chicken Soup:

Can I use bone-in chicken? Yes, you can use bone-in chicken thighs or breasts. Just be sure to remove the bones and skin after cooking and shred the meat before adding it back to the soup. The cooking time for bone-in chicken might

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.