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. It’s a light, protein-packed dish that’s perfect for a busy weeknight or a cozy weekend lunch.
This recipe delivers on flavor without being heavy, making it a fantastic option when you want something nourishing and satisfying. Get ready to enjoy a delicious bowl of soup with minimal fuss!
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
- Questions People Always Ask Before
Instant Pot Lemon Chicken Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Lemon Chicken Soup is a light, protein-packed dish perfect for a busy weeknight or a cozy weekend lunch. It’s incredibly fast, leveraging the magic of your Instant Pot to get a hearty meal on the table in a fraction of the time. The bright, zesty lemon flavor elevates the soup, giving it a fresh and vibrant taste.
Ingredients
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the minced garlic and cook for another minute until fragrant. Then, add the cubed chicken breasts to the pot. Sauté for 2-3 minutes, just until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this point.
3. 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. Stir in the dried oregano, dried thyme, and black pepper.
4. Add the remaining chicken broth and the rinsed long-grain white rice to the pot. Stir everything together gently to combine.
5. Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure and set the timer for 7 minutes.
6. Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, remove the lid.
7. Stir in the fresh lemon juice and the fresh spinach. The residual heat from the soup will wilt the spinach quickly. Taste the soup and add salt as needed.
8. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: instant pot, chicken soup, lemon chicken, healthy soup, quick dinner, weeknight meal, comfort food, protein rich, easy recipe, meal prep
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, leveraging the magic of your Instant Pot to get a hearty meal on the table in a fraction of the time it would take on the stovetop. This makes it ideal for busy families, individuals looking for quick meal prep solutions, or anyone who wants a delicious homemade dinner without spending hours in the kitchen. Second, it’s packed with lean protein from the chicken, making it a satisfying and healthy choice that will keep you full and energized. The bright, zesty lemon flavor elevates the soup, giving it a fresh and vibrant taste that’s far from bland. It’s perfect for a light lunch, a comforting dinner, or even as a starter for a larger meal. This soup is a fantastic way to incorporate more protein into your diet in a delicious and easy-to-digest format, especially if you’re looking for healthy, protein-rich meals.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store. You don’t need any exotic items, just simple, wholesome ingredients to create a flavorful and nutritious soup.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup long-grain white rice, rinsed
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2 cups fresh spinach
- Fresh parsley, chopped, for garnish (optional)
- Salt to taste
For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a slightly richer flavor and more tender texture. If you don’t have white rice, you could use a small pasta like orzo or even quinoa, though cooking times might vary slightly. Vegetable broth can be used instead of chicken broth for a vegetarian version (just omit the chicken or use a plant-based protein). Feel free to adjust the amount of garlic to your liking; some people prefer more, some less.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those times when you need a delicious meal without a long wait.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (including Instant Pot pressure build-up and release)
- Total Time: 35 minutes
How To Make It Step By Step With Visual Cues
Making this Instant Pot Lemon Chicken Soup is straightforward. Follow these steps for a perfect bowl every time!
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. This step builds the flavor base for your soup.
- Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant. Then, add the cubed chicken breasts to the pot. Sauté for 2-3 minutes, just until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this point.
- Deglaze and Season: 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. Stir in the dried oregano, dried thyme, and black pepper.
- Add Remaining Liquids and Rice: Add the remaining chicken broth and the rinsed long-grain white rice to the pot. Stir everything together gently to combine.
- Pressure Cook the Soup: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure and set the timer for 7 minutes.
- Release Pressure and Finish: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, remove the lid.
- Stir in Lemon and Spinach: Stir in the fresh lemon juice and the fresh spinach. The residual heat from the soup will wilt the spinach quickly. Taste the soup and add salt as needed.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and 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 various tastes and occasions. For a heartier meal, consider adding a can of drained cannellini beans or chickpeas along with the broth. This boosts the fiber and protein content even further. If you like a little heat, a pinch of red pepper flakes added with the dried herbs can give it a nice kick.
For a kid-friendly twist, you can shred the chicken after cooking instead of cubing it, which can make it easier for little ones to eat. You might also add a handful of small pasta shapes like ditalini or stars instead of rice, which many children enjoy. Serve the soup with some crusty bread for dipping, or a side of warm dinner rolls. A simple green salad can also complement the soup beautifully, offering a refreshing contrast. For a more substantial serving, you could even add some cooked tortellini or ravioli to the soup at the very end, heating them through gently.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Being aware of these can help ensure your Instant Pot Lemon Chicken Soup turns out perfectly every time.
- Forgetting to Deglaze: Not scraping up the browned bits from the bottom of the pot after sautéing can lead to a “Burn” notice on your Instant Pot. Always use a wooden spoon to thoroughly scrape the bottom after adding the first bit of liquid.
- Overcooking the Rice: While the Instant Pot is efficient, using too long of a cooking time can make the rice mushy. Stick to the recommended 7 minutes for long-grain white rice to keep it tender-chew.
- Adding Lemon Juice Too Early: Lemon juice can sometimes curdle dairy or change the texture of certain ingredients if cooked under high pressure. Always add fresh lemon juice *after* the pressure cooking cycle is complete, stirring it in at the very end to preserve its bright, fresh flavor.
- Not Rinsing the Rice: Rinsing white rice helps remove excess starch, which can make your soup cloudy or gummy. A quick rinse under cold water until the water runs clear is all it takes.
- Over-Salting: Chicken broth already contains sodium. It’s best to add salt to taste at the very end of the cooking process, after all other ingredients have been incorporated, to avoid an overly salty soup.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Lemon Chicken Soup is fantastic for meal prep and stores wonderfully.
Storage: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the soup freezes well. Transfer cooled soup to freezer-safe containers or bags, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, you can transfer the frozen soup block directly to a pot and heat it slowly, adding a splash of extra broth or water if it seems too thick. You can also reheat individual portions in the microwave. Be careful not to boil vigorously, as this can make the chicken tough.
Make Ahead: You can chop all your vegetables (onion, carrots, celery, garlic) a day or two in advance and store them in an airtight container in the refrigerator. This will significantly cut down on your prep time when you’re ready to cook. The soup itself is best made fresh or reheated from chilled/frozen, as the rice can absorb a lot of liquid over time. If making ahead for more than a day, you might want to cook the rice separately and add it to individual servings, or simply add extra broth when reheating.
Questions People Always Ask Before
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.
