Having a reliable chicken soup recipe that’s quick and customizable is a must in my kitchen. The Instant Pot makes it almost effortless, turning simple ingredients into a nourishing bowl in under 30 minutes. I love adding fresh herbs and lemon to keep it lively, especially on colder days when you need warmth and a little zing.
Why This Soup Will Keep Calling You Back
It’s quick enough for weeknights but has enough flavor to impress. The bright lemon notes cut through the richness, making each sip refreshing. Plus, it’s endlessly customizable—add noodles, greens, or hot sauce. It’s that rare dish that feels homey but also keeps your palate interested.
Breaking Down the Ingredients
- Chicken breasts:: Lean, tender, quick to cook, and shredding easily. Swap with thighs for more flavor.
- Carrots:: Sweet, crunchy, and add color. Use parsnips for a different sweet note.
- Celery:: Crunchy and aromatic; brings freshness. Leeks can be a milder alternative.
- Garlic:: Pungent and fragrant, boosts flavor. Shallots work well if garlic isn’t available.
- Lemon juice:: Brightens everything up, adds a zesty punch. Lime juice can substitute for a different citrus vibe.
- Fresh herbs:: Parsley and thyme add freshness and earthiness. Basil is a nice summer alternative.
- Chicken broth:: The savory base; go for low-sodium for control. Vegetable broth suits vegetarians.
Tools and Equipment for Instant Pot Chicken Soup
- Instant Pot or similar electric pressure cooker: Main cooking vessel for fast, hands-off pressure cooking.
- Sharp chef’s knife: Chopping vegetables and shredding chicken.
- Cutting board: Providing a stable surface for prep.
- Measuring spoons and cups: Ensuring accurate seasoning and liquids.
- Ladle: Serving the soup.
How to Make This Soup Your New Comfort Go-To
Step 1: Start by prepping your ingredients: chop carrots, celery, and onion, mince garlic, and set aside.
Step 2: Turn the Instant Pot to sauté mode, add a splash of oil, and cook onions until translucent, about 3 minutes.
Step 3: Add carrots, celery, garlic, and a bay leaf; sauté until fragrant, about 2 minutes.
Step 4: Pour in chicken broth, then add boneless chicken breasts, ensuring they’re submerged.
Step 5: Lock the lid, set to high pressure for 10 minutes, then let it naturally release for 10 minutes.
Step 6: Open the lid carefully, remove chicken, shred it with two forks, and return to the pot.
Step 7: Stir in lemon juice, chopped herbs, salt, and pepper to taste.
Step 8: Turn to sauté mode again, simmer for 2 minutes to meld flavors.
Step 9: Taste and adjust seasoning. Serve hot with crusty bread.
Cooking Checkpoints and Tips to Keep in Mind
- Ensure chicken is fully submerged in broth before pressure cooking.
- The vegetables should be tender but not mushy, check after 10 minutes.
- Lemon juice should be added at the end to keep the brightness intact.
- Taste and adjust salt and acid before serving to balance flavors.
Common Mistakes and How to Fix Them
- Quick releasing pressure while chicken is still undercooked.? Use the natural release for 10 minutes to avoid tough chicken.
- Adding lemon too early, which dulls flavor.? Add lemon juice at the end to prevent bitterness.
- Overcooking vegetables in the pressure cooker.? Ensure vegetables are tender but not mushy.
- Serving with bland broth.? Taste and adjust seasoning after cooking.
Instant Pot Lemon Chicken Soup
Ingredients
Equipment
Method
- Chop carrots, celery, and mince garlic, setting everything aside for easy access during cooking.
- Turn the Instant Pot to sauté mode, add a splash of oil, and cook the onions until translucent, about 3 minutes, filling your kitchen with a fragrant aroma.
- Add the chopped carrots, celery, garlic, and bay leaf, sautéing for another 2 minutes until fragrant and slightly softened.
- Pour in the chicken broth and place the chicken breasts into the pot, ensuring they are fully submerged in the liquid.
- Secure the lid, set the pressure to high, and cook for 10 minutes, allowing the flavors to meld beautifully.
- Once cooking is complete, let the pressure release naturally for 10 minutes before carefully opening the lid.
- Remove the chicken breasts and shred them with two forks, then return the shredded meat to the soup.
- Stir in the lemon juice and chopped fresh herbs, then season with salt and pepper to taste, brightening the broth with citrusy zing.
- Switch the Instant Pot to sauté mode again and simmer the soup for 2 minutes to meld all the flavors together.
- Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Serve the hot soup in bowls, garnished with extra herbs if you like, alongside crusty bread for a hearty, satisfying meal.
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