instant pot chicken soup recipe

This chicken soup came about on an especially chaotic Tuesday, when I needed something quick but not bland. It’s my go-to because it’s forgiving and flexible, with a punch of lemon that wakes everything up. The Instant Pot makes it almost too easy, which is a blessing on busy days.

Why I keep making this soup

It’s simple, forgiving, and always hits the spot. The lemon keeps it lively, even on the gloomiest days. Plus, it’s a reminder that good food can come together fast without sacrificing flavor or soul.

Breaking down the ingredients

• Chicken breasts: Lean and quick-cooking, they become tender and shreddable, perfect for adding protein.
• Onion, celery, carrots: The classic soffritto base, adding sweetness and a bit of crunch.
• Garlic and thyme: Aromatic and earthy, they deepen the flavor, with garlic adding a subtle pungency.
• Chicken broth: The soul of the soup, use good quality or homemade for richness.
• Lemon juice and zest: Brightens up the entire bowl with citrus zing, a real flavor lift.
• Salt and pepper: Essential seasoning to enhance all other flavors.
• Fresh herbs (parsley, thyme): Finish with herbs for color and freshness, a quick aroma boost.

Tools of the trade for this chicken soup

• Instant Pot (or pressure cooker): Fast, hands-off cooking to tenderize chicken and develop flavors.
• Sharp knife: Chop vegetables evenly and safely.
• Cutting board: Protect surfaces and provide a stable chopping area.
• Ladle: Serve the soup without splashing.

Step-by-step guide to a cozy, bright chicken soup

Step 1: Start by gathering all your ingredients. Turn the Instant Pot to sauté mode, and add a splash of oil.

Step 2: Sauté diced onion, celery, and carrots for about 5 minutes until they soften and smell sweet.

Step 3: Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.

Step 4: Pour in chicken broth, add chicken breasts, and secure the lid.

Step 5: Set the Instant Pot to high pressure for 10 minutes. Once done, do a natural release for 10 minutes.

Step 6: Open the lid carefully. Remove chicken, shred it, and return to the soup.

Step 7: Stir in lemon juice and zest, taste, and adjust seasoning. Serve hot with fresh herbs.

Cooking checkpoints to get it just right

• Vegetables should be tender but not mushy, with a slight crunch.
• Chicken should be shredded easily and remain juicy.
• Soup should have a clear, flavorful broth with a bright lemon aroma.

Common mistakes and how to fix them

• Not enough liquid, resulting in a gloopy or burnt base.? Add more broth if the soup is too thick or concentrated.
• Overcooked chicken becoming stringy.? Reduce cooking time slightly if chicken is overcooked and dry.
• Lemon flavor is muted or bitter.? Add a splash more lemon juice to brighten flavor if too dull.
• Herbs losing potency in the soup.? Use fresh herbs for a vibrant finish, or dry if out of season.

Bright Lemon Chicken Soup in the Instant Pot

This quick and forgiving chicken soup uses the Instant Pot to tenderize chicken breasts and develop rich flavors, with a vibrant kick of lemon that brightens every spoonful. The dish features a comforting base of sautéed vegetables, aromatic herbs, and shredded chicken, resulting in a clear, flavorful broth with tender vegetables and juicy chicken pieces. Perfect for busy days, it offers a cozy yet lively eating experience.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces chicken breasts lean and quick-cooking
• 1 medium onion diced
• 2 stalks celery chopped
• 2 carrots carrots sliced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 4 cups chicken broth preferably homemade or good quality
• 1 lemon zest and juice
• to taste salt and pepper seasoning
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• Instant Pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add the diced onion, chopped celery, and sliced carrots. Sauté for about 5 minutes until the vegetables soften and release a sweet aroma, stirring occasionally.
   
2. Add the minced garlic, dried thyme, salt, and pepper to the vegetables. Cook for another minute until the garlic is fragrant and slightly golden.
   
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Place the chicken breasts into the broth, ensuring they are submerged.
   
4. Secure the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes. Once the cooking cycle finishes, let it naturally release for 10 minutes before carefully opening the lid.
   
5. Remove the chicken breasts from the soup and set aside to cool slightly. Use two forks to shred the chicken into bite-sized pieces.
   
6. Return the shredded chicken to the soup, then stir in the lemon zest and freshly squeezed lemon juice. Taste and adjust seasonings with more salt, pepper, or lemon as desired.
   
7. Garnish the soup with chopped fresh parsley for a burst of color and freshness. Serve hot, with crusty bread if you like.

Notes

For an extra hearty version, add cooked noodles or rice to the soup before serving. Using fresh herbs enhances brightness, but dried herbs work in a pinch. Adjust lemon to taste for a perfect zing.