This Instant Pot Lemon Chicken Soup is the perfect solution for a busy weeknight when you crave something warm, comforting, and incredibly nutritious.
It’s a light yet satisfying meal that comes together quickly, offering a bright, zesty flavor that everyone at the table will enjoy. Packed with lean protein, it’s a fantastic way to fuel your body without feeling heavy.
Whether you’re looking for a simple dinner, a healthy lunch, or a soothing bowl when you’re feeling under the weather, this recipe delivers. The Instant Pot makes the process almost hands-off, ensuring tender chicken and perfectly cooked vegetables every time.
Table of Contents
- 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
Instant Pot Lemon Chicken Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Lemon Chicken Soup is a quick, comforting, and nutritious meal, perfect for busy weeknights. It features tender chicken, vegetables, and pasta in a zesty lemon broth, offering a light yet satisfying flavor. The Instant Pot makes it almost hands-off, ensuring perfectly cooked ingredients every time.
Ingredients
Instructions
1. 1. Saute the Aromatics: Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
2. 2. Brown the Chicken: Add the cut chicken pieces to the pot with the sauteed vegetables. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this stage. This browning adds depth of flavor to the chicken.
3. 3. 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” error on your Instant Pot. Add the remaining chicken broth, salt, pepper, and optional dried oregano or thyme. Stir everything together.
4. 4. Pressure Cook the Soup Base: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 7 minutes on high pressure.
5. 5. Quick Release and Add Pasta: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the float valve drops, open the lid.
6. 6. Cook the Pasta and Finish: Set the Instant Pot back to the “Saute” function. Add the small pasta to the simmering soup. Cook for 5-8 minutes, stirring frequently, until the pasta is al dente (cooked but still firm to the bite). The exact time will depend on the type of pasta you use.
7. 7. Stir in Lemon and Parsley: Once the pasta is cooked, turn off the Instant Pot. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust seasonings (salt, pepper, or more lemon juice) as needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: instant pot, chicken soup, lemon, comfort food, easy, healthy, weeknight, quick, one pot, pressure cooker
What You’ll Love About This Quick And Easy Recipe
This Instant Pot Lemon Chicken Soup is a true winner for many reasons. First, it’s incredibly fast, making it ideal for those hectic evenings when you have limited time but still want a homemade meal. The Instant Pot drastically cuts down on cooking time, transforming simple ingredients into a flavorful soup in a fraction of the time it would take on the stovetop. Second, it’s wonderfully light and protein-packed, aligning perfectly with a healthy lifestyle. The chicken provides a lean source of protein, while the fresh lemon juice adds a vibrant, refreshing tang that brightens every spoonful. This soup is perfect for anyone looking for a wholesome, satisfying meal that won’t weigh them down. It’s also incredibly family-friendly; the mild yet flavorful broth and tender ingredients are usually a hit with both kids and adults. Serve it as a main course with some crusty bread, or as a lighter starter before a larger meal. It’s especially comforting on a chilly evening or when you need a little pick-me-up.
Everything You Need To Make This Recipe Without Stress
Making this Instant Pot Lemon Chicken Soup is straightforward, requiring common ingredients you likely already have or can easily find at any grocery store. The key is fresh, quality components to ensure the best flavor. Don’t feel intimidated by the list; each item plays an important role in building the soup’s delicious profile.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large yellow onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth, low sodium
- 1 cup small pasta (such as ditalini, orzo, or small shells)
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 1/2 teaspoon dried oregano or thyme
For the chicken, you can use either boneless, skinless breasts or thighs. Thighs tend to stay a bit more moist and flavorful in the Instant Pot, but breasts work perfectly well for a leaner option. When choosing chicken broth, opt for a low-sodium variety so you can control the saltiness of the soup yourself. Any small pasta will work here; ditalini, orzo, or even small elbow macaroni are great choices that cook quickly and absorb the broth beautifully. Fresh lemon juice is essential for that bright, zesty flavor, so avoid bottled lemon juice if possible. Similarly, fresh parsley adds a wonderful herbaceous note at the end. If you don’t have fresh, a smaller amount of dried parsley can be used, but the flavor won’t be quite as vibrant.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for busy schedules.
- Prep Time: 15 minutes (chopping vegetables, cutting chicken)
- Cook Time: 15 minutes (Instant Pot pressure cook time, plus sauté and pasta cook time)
- Total Time: 30 minutes
The beauty of the Instant Pot is how quickly it brings everything to pressure and cooks the ingredients. While the total time is around 30 minutes, much of that is hands-off, allowing you to attend to other tasks or simply relax while your delicious soup cooks.
How To Make It Step By Step With Visual Cues
Creating this Instant Pot Lemon Chicken Soup is a straightforward process. Follow these steps for a perfect, comforting bowl every time.
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant. This step builds the foundational flavor of your soup.
- Brown the Chicken: Add the cut chicken pieces to the pot with the sautéed vegetables. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this stage. This browning adds depth of flavor to the chicken.
- 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” error on your Instant Pot. Add the remaining chicken broth, salt, pepper, and optional dried oregano or thyme. Stir everything together.
- Pressure Cook the Soup Base: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 7 minutes on high pressure.
- Quick Release and Add Pasta: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the float valve drops, open the lid.
- Cook the Pasta and Finish: Set the Instant Pot back to the “Sauté” function. Add the small pasta to the simmering soup. Cook for 5-8 minutes, stirring frequently, until the pasta is al dente (cooked but still firm to the bite). The exact time will depend on the type of pasta you use.
- Stir in Lemon and Parsley: Once the pasta is cooked, turn off the Instant Pot. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust seasonings (salt, pepper, or more lemon juice) as needed. Serve immediately.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot Lemon Chicken Soup is incredibly versatile and can be adapted to suit different tastes and dietary needs. For a heartier meal, you could add a can of drained cannellini beans or chickpeas during the last few minutes of cooking with the pasta. If you want to boost the vegetable content, consider adding a handful of fresh spinach or kale after the pasta is cooked; the residual heat will wilt it perfectly. For a creamier texture, you can whisk an egg yolk with a tablespoon of lemon juice and slowly temper it into a small amount of hot broth before stirring it into the main pot at the very end (after the heat is off) for a traditional avgolemono-style soup.
Serving this soup is simple. It’s delicious on its own, but it pairs wonderfully with a slice of crusty bread or a warm whole-wheat roll for dipping. A sprinkle of grated Parmesan cheese or a dollop of Greek yogurt on top can add an extra layer of flavor and richness. For a kid-friendly approach, you can serve the chicken and pasta separately from the broth for picky eaters, allowing them to mix and match. It’s also a great option for a light lunch or a comforting dinner during colder months.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are some common mistakes to avoid when making Instant Pot Lemon Chicken Soup:
- Forgetting to Deglaze: After sautéing the chicken and vegetables, it’s crucial to add a splash of broth and scrape the bottom of the pot to remove any stuck-on bits. Failure to do this can lead to a “Burn” error on your Instant Pot, stopping the cooking process.
- Overcooking the Pasta: Small pasta cooks very quickly, especially in hot broth. Keep an eye on it during the “Sauté” phase after pressure cooking. Stir frequently and taste a piece to ensure it’s al dente, not mushy.
- Adding Lemon Juice Too Early: Fresh lemon juice can become bitter if cooked under high pressure for a long time. Always add the lemon juice *after* the pressure cooking cycle is complete and the heat is off, just before serving, to preserve its bright, fresh flavor.
- Using Bottled Lemon Juice: While convenient, bottled lemon juice often lacks the vibrant, fresh taste of freshly squeezed lemons. For the best flavor, make the effort to use fresh lemons.
- Not Adjusting Seasoning at the End: The flavor of soup can change as it cooks. Always taste the soup at the very end, after adding the lemon juice and parsley, and adjust salt, pepper, or even a little more lemon juice to your preference.
- Overfilling the Instant Pot: Never fill your Instant Pot past the “Max Fill” line. This soup has pasta, which expands, so be mindful of the liquid volume.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Lemon
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.
