Instant Pot Lemon Chicken Soup
indulge in the comforting warmth and zesty flavors of this instant pot lemon chicken soup. The combination of tender chicken, fresh vegetables, and tangy lemon makes for a satisfying meal that's perfect for any occasion.
Servings: 6
Calories: 280kcal
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 medium yellow onion diced
- 3 celery stalks chopped
- 2 cloves garlic minced
- 3/4 cup farro
- 1/4 cup 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 garnish optional
Instructions
- Pat your chicken dry and season both sides with salt and pepper, oregano, and thyme, and set aside
- Turn on the saute function on your instant pot and set the timer for 10 minutes and add the olive oil.
- Once hot, add the celery, onion, and garlic and cook for 3-4 minutes or until the onion is translucent.
- Move the veggies to the side and add the chicken and cook for 2-3 minutes on each side.
- Once complete, pour in the chicken broth, lemon juice, farro, and turmeric and stir.
- Secure the lid and select the soup function and cook for 10 minutes. Allow the pressure to naturally release until the pin drops.
- When it is finished, remove the lid and taste test if additional seasoning is needed.
- Shred your chicken using a fork and knife. Serve and garnish with parsley if desired and enjoy!
- Instant pot lemon chicken soup can last for 3-4 days in the refrigerator in an airtight container.
Nutrition
Serving: 1bowl | Calories: 280kcal | Carbohydrates: 32g | Protein: 26g | Fat: 5g | Cholesterol: 50mg | Sodium: 800mg
