Name: Instant Pot Lemon Chicken Soup: 20-Minute Immune-Boosting Comfort
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 6 cups chicken broth; 1 onion, diced; 3 carrots, sliced; 3 celery stalks, chopped; 3 garlic cloves, minced; 1 lemon, juiced; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; 2 tbsp olive oil

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You know that moment when you’re halfway through a box of tissues, your throat feels like sandpaper, and all you want is something warm and comforting? That’s exactly when I first fell in love with this Instant Pot Lemon Chicken Soup. I was battling my third cold of the season (thanks, preschool germs!) and needed something nourishing FAST. This soup became my go-to, ready in 20 minutes flat, packed with immune-boosting ingredients, and brightened up with that perfect lemony zing.

Instant Pot Lemon Chicken Soup - detail 1

What makes this recipe special isn’t just how quickly it comes together (though that’s a lifesaver on busy nights). It’s how the simple combination of fresh lemon juice, garlic, and herbs transforms basic chicken soup into something extraordinary. The acidity cuts through the richness, the veggies add sweetness, and the chicken stays incredibly tender thanks to pressure cooking. Whether you’re fighting off a cold, watching your calories, or just craving something light yet satisfying, this soup delivers every time.

Why You’ll Love This Instant Pot Lemon Chicken Soup

Trust me, this isn’t your average chicken soup! Here’s why it’s become my cold-weather superhero:

20 minutes start to finish, Yes, really! The Instant Pot works its magic while you put your feet up
Immune-boosting powerhouse, Garlic, lemon, and bone broth team up to fight off those winter sniffles
Crave-worthy brightness, That hit of fresh lemon juice? Absolute game-changer for flavor
Diet-friendly flexibility, Easily adapts for keto (skip carrots), low-calorie (less oil), or gluten-free needs
One-pot wonder, Minimal cleanup means more time for cozy blanket cocooning

I make a double batch every Sunday, it’s that good hot, cold, or straight from the fridge at midnight (no judgment!).

Ingredients for Instant Pot Lemon Chicken Soup

Here’s what you’ll need to make this bright, comforting soup, I promise it’s all simple stuff you probably have already! The magic happens in how these basic ingredients come together.

1 lb boneless, skinless chicken breasts, Don’t use thighs here, trust me! Breasts stay tender and shred perfectly in the short cook time
6 cups chicken broth, Homemade is amazing, but store-bought works great too (I like low-sodium so I can control the salt)
1 medium onion, diced, Yellow or white both work beautifully
3 carrots, sliced, About 1/4-inch thick so they cook evenly (skip for keto version)
3 celery stalks, chopped, Include those leafy tops for extra flavor!
3 garlic cloves, minced, Fresh is best, none of that jarred stuff for this recipe
1 lemon, juiced, Roll it first to get every last drop (about 3 tbsp juice)
1 tsp dried thyme, Rub it between your fingers before adding to wake up the oils
1 tsp dried oregano, The Greek kind if you can find it
Salt and pepper to taste, I start with 1/2 tsp salt and adjust at the end
2 tbsp olive oil, For sautéing (reduce to 1 tbsp for low-calorie version)

Instant Pot Lemon Chicken Soup - detail 2

Pro tip: If you’re making the keto version, swap carrots for extra celery and add a handful of spinach at the end. The lemon really shines through without the carrot sweetness!

Equipment You’ll Need

Here’s the short and sweet list of what you’ll need to make this Instant Pot Lemon Chicken Soup:

6-quart Instant Pot (or similar pressure cooker)
Cutting board and sharp knife, for prepping those veggies
Measuring cups and spoons, no eyeballing the lemon juice!
Tongs or forks, for shredding that perfect chicken

That’s it! No fancy gadgets required, just the basics to get this comforting soup on the table fast.

How to Make Instant Pot Lemon Chicken Soup

Okay, let’s get cooking! This Instant Pot Lemon Chicken Soup comes together in three simple steps, sauté, pressure cook, and finish. I’ll walk you through each part so you get perfect results every time.

Step 1: Sauté the Vegetables

First, grab your Instant Pot and hit that sauté button, we want it nice and hot before adding anything! Pour in the olive oil and let it heat for about 30 seconds (you’ll know it’s ready when the oil shimmers). Now toss in your diced onion, sliced carrots, chopped celery, and minced garlic.

Here’s my trick: stir everything constantly for exactly 3 minutes. You’re not trying to fully cook the veggies here, just soften them enough to release their flavors. The garlic should smell amazing but not brown. If it starts sticking, add a splash of broth to deglaze the pot. That fond (those tasty browned bits) equals extra flavor!

Step 2: Add Chicken and Broth

Turn off sauté mode, we’re done with that function now. Nestle your chicken breasts right on top of the veggies (no need to chop them!). Pour in all the chicken broth, it should just cover the chicken. Sprinkle in the thyme, oregano, salt, and pepper.

Now the magic happens! Secure the lid, make sure the valve is set to “Sealing,” and select High Pressure for 10 minutes. The pot will take about 5 minutes to come to pressure, perfect time to wipe down counters or set the table!

Important safety note: When the timer beeps, do a quick pressure release by carefully turning the valve with a long spoon. Stand back, that steam is hot! The pot will hiss dramatically for about 30 seconds before it’s safe to open.

Step 3: Shred and Finish

Use tongs to transfer the chicken to a plate, it’ll be crazy tender! Shred it with two forks (or your hands if you’re impatient like me). While you’re shredding, squeeze your lemon juice right into the pot and give the broth a good stir.

Return the shredded chicken to the pot and stir gently. Taste and adjust salt if needed, the lemon makes flavors pop so you might need an extra pinch. That’s it! Your Instant Pot Lemon Chicken Soup is ready to warm you up from the inside out.

Instant Pot Lemon Chicken Soup - detail 3

Tips for the Best Instant Pot Lemon Chicken Soup

After making this soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Taste before adding lemon, Start with half the juice, then add more until it makes your lips pucker just right
Fresh herbs magic, Swap dried thyme and oregano for 1 tbsp fresh each if you’ve got them
Keto hack, Replace carrots with 2 extra celery stalks and toss in kale at the end
Broth boost, Simmer the spent lemon halves in the broth for 5 minutes before serving
Texture trick, Let the soup sit 5 minutes after cooking for flavors to marry perfectly

The best part? This soup actually gets better the next day as flavors deepen. Just add a fresh squeeze of lemon when reheating!

Variations of Instant Pot Lemon Chicken Soup

One of my favorite things about this recipe is how easily it adapts to whatever I’m craving or what’s in my fridge! Here are the variations I make most often, each one keeps that bright lemony flavor while adding its own twist:

Immune-Boosting Powerhouse: Add 1 tbsp grated ginger and 1 tsp turmeric with the garlic (my go-to when cold season hits)
Green Goddess: Stir in 2 cups baby spinach or kale right after pressure cooking, the residual heat wilts them perfectly
Protein-Packed: Toss in 1/2 cup quinoa or lentils with the broth (adds 5 minutes to cook time)
Creamy Dreamy: Blend 1/2 cup cauliflower with some broth, then stir back in for richness without dairy

Diet-Specific Twists:

Keto: Skip carrots, use extra celery, and add avocado slices when serving
Paleo: Swap olive oil for avocado oil and use homemade bone broth
Gluten-Free: Already naturally GF, just check your broth label!
Low-Calorie: Reduce oil to 1 tbsp and load up on extra lemon and herbs

The possibilities are endless! Sometimes I’ll even throw in leftover roasted veggies or swap chicken for turkey. This soup never gets boring. If you are looking for more inspiration on comfort food recipes, check out Family Tastes for great ideas.

Serving Suggestions

This Instant Pot Lemon Chicken Soup shines all on its own, but here’s how I love to serve it for maximum comfort:

Crusty bread, Perfect for soaking up every last lemony drop (gluten-free if needed)
Simple green salad, The crisp freshness balances the soup’s richness
Garnishes galore, Fresh parsley, extra lemon wedges, or a sprinkle of red pepper flakes for heat

My kids go wild for it with a handful of oyster crackers, whatever makes it your happy bowl! For another comforting chicken dish, try this cozy homemade chicken noodle bliss.

Storage and Reheating

Here’s the good news, this Instant Pot Lemon Chicken Soup actually tastes even better the next day as the flavors meld together! But you’ll want to store it right to keep that bright lemony taste perfect.

Fridge storage: Let the soup cool completely (about 30 minutes), then transfer to airtight containers. It’ll keep beautifully in the refrigerator for up to 3 days. I like to portion mine into single-serving containers for easy grab-and-go lunches.

Reheating: Warm it gently on the stove over medium-low heat, microwave works too, but can make the chicken rubbery if you overdo it. The magic trick? Always add a fresh squeeze of lemon juice right before serving to wake up those flavors!

Freezing warning: I don’t recommend freezing this soup with the lemon already added. The acidity can make the chicken tough when thawed. Instead, freeze just the base soup (before adding lemon), then stir in fresh lemon juice when reheating. Even better? Make a double batch and freeze half without lemon, future you will be so grateful!

Nutritional Information

Okay, let’s talk numbers, but remember these are estimates since actual values can vary based on your specific ingredients. Here’s the breakdown per serving (about 1 1/2 cups) of this Instant Pot Lemon Chicken Soup:

Calories: 180, Light enough for weight loss but filling enough to satisfy
Protein: 20g, All that chicken keeps you full for hours
Carbs: 10g, Mostly from those nutritious carrots and onions
Fiber: 2g, Helps keep digestion happy
Sugar: 4g, All natural from the veggies, no added sugars
Fat: 6g, Healthy fats from olive oil

Pro tip: For even lighter versions, reduce the olive oil to 1 tbsp (cuts about 30 calories per serving) or skip the carrots (reduces carbs by 4g). The lemon juice adds virtually no calories but tons of flavor, that’s why I call this my “cheat code” soup for healthy eating!

What I love most? This soup packs serious nutrition without tasting “diet-y.” You’re getting vitamin A from carrots, immune-boosting compounds from garlic, and hydration from all that broth, all while enjoying something that tastes downright indulgent. If you enjoy light, flavorful soups, you might also like this Greek lemon orzo chicken soup.

FAQ About Instant Pot Lemon Chicken Soup

I get asked about this soup ALL the time, here are the questions that pop up most often with my tried-and-true answers:

Can I use frozen chicken breasts?
Absolutely! Just add 2 extra minutes to the pressure cook time. No need to thaw, that’s the beauty of Instant Pot cooking. The chicken still shreds perfectly tender!

Is this soup keto-friendly?
With one simple tweak, yes! Skip the carrots (they add natural sugars) and load up on extra celery instead. You’ll get all that lemony goodness with just 6g net carbs per serving.

Will the lemon juice make the chicken tough?
Nope! That’s why we add it AFTER pressure cooking. The acid brightens flavors without affecting texture. Just don’t freeze the soup with lemon already added, that’s when texture issues happen.

Can I make this without an Instant Pot?
Sure thing! Simmer everything in a Dutch oven for about 25 minutes until chicken cooks through. It won’t be quite as speedy, but still delicious. For another great chicken recipe made without a pressure cooker, check out this crockpot rotisserie chicken soup.

What’s the best broth to use?
Homemade bone broth adds amazing richness, but store-bought works great too. I prefer low-sodium so I can control the salt level. Pro tip: look for brands with no added sugar if you’re watching carbs!

Share Your Experience

Nothing makes me happier than hearing how this Instant Pot Lemon Chicken Soup turns out in your kitchen! Did you add extra garlic? Maybe sneak in some ginger? However you made it your own, I’d love to hear about it. Drop a quick note below, your tips might just help another soup lover find their perfect bowl.

And if you snapped a photo of that gorgeous lemony broth, tag me on Instagram! There’s something magical about seeing all the different ways people enjoy this simple recipe. Whether it became your new cold remedy or your go-to easy dinner, your experience matters. Now go enjoy that soup while it’s hot!

Instant Pot Lemon Chicken Soup: 20-Minute Immune-Boosting Comfort