Instant Pot Lemon Chicken Soup

Instant pot lemon chicken soup. This is a Mediterranean-inspired soup that combines tender chicken, fresh veggies, and tangy lemon giving it a zesty twist. Cooking it in the instant pot makes for a quick and easy meal that requires minimal ingredients. It is extremely refreshing, hearty, and made with anti-inflammatory ingredients. Traditionally, this soup is made with orzo but I make it with farro for added nutrients. This is truly a “soothe your soul” kind of soup that is perfect for any occasion.

Tips for instant pot lemon chicken soup

• Chicken thighs or chicken breasts can be used for this soup. I use chicken breast and pressure cook it for 10 minutes. If using thighs, I recommend pressure cooking it for 12 minutes.
• If you would prefer to use orzo for this recipe, I recommend cooking it separately as it won’t cook fully in the instant pot.
• Barley can be used instead of farro if desired.
• To make your chicken extra tender, marinate it overnight with the spices used in this recipe.

Benefits of instant pot lemon chicken soup

1. Rich in protein: Chicken is a great source of lean protein, which helps to build and repair tissues in the body.
2. High in fiber: Farro is a whole grain that is high in fiber, which helps to promote digestion and regulate blood sugar levels.
3. Packed with vitamins: Lemon is a rich source of vitamin C, which helps to support a healthy immune system. Additionally, the vegetables in the soup, such as onions and celery, are also a good source of vitamins and minerals.
4. Anti-inflammatory properties: The lemon and vegetables in the soup are rich in antioxidants, which have anti-inflammatory properties that can help to reduce inflammation in the body.

Overall, this soup is a nourishing and flavorful meal that will fuel your mind and body in the best way,

How to make instant pot lemon chicken soup

Ingredients & Equipment

• 1lb boneless skinless chicken breast or thighs
• 1 medium yellow onion, diced
• 3 celery stalks, chopped
• 2 cloves of garlic, minced
• 3/4 cup of farro
• 1/4 cup of lemon juice
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/2 teaspoon turmeric
• salt and pepper to taste
• 1 32 oz container of chicken broth
• chopped parsley for topping (optional)
• Instant pot
• Measuring cups and spoons

Instructions

1. Pat your chicken dry and season both sides with salt and pepper, oregano, and thyme, and set aside.
2. Turn on the saute function on your instant pot and set the timer for 10 minutes and add the olive oil.
3. Once hot, add the celery, onion, and garlic and cook for 3-4 minutes or until the onion is translucent.
4. Move the veggies to the side and add the chicken and cook for 2-3 minutes on each side.
5. Once complete, pour in the chicken broth, lemon juice, farro, and turmeric and stir.
6. Secure the lid and select the soup function and cook for 10 minutes. Allow the pressure to naturally release until the pin drops.
7. When it is finished, remove the lid and taste test if additional seasoning is needed.
8. Shred your chicken using a fork and knife. Serve and garnish with parsley if desired and enjoy!
9. Instant pot lemon chicken soup can last for 3-4 days in the refrigerator in an airtight container.