Name: 25 Minute Instant Pot Lemon Chicken Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts; 6 cups chicken stock; 1 yellow onion, diced; 3 large carrots, large dice; 1 teaspoon salt; 1/4 teaspoon lemon pepper; 1 teaspoon garlic powder; 1/4 teaspoon dried thyme; 1 teaspoon minced fresh thyme; Large handful fresh spinach; Juice from 1 lemon

If you’re anything like me and adore cozy, comforting meals that don’t keep you stuck in the kitchen forever, then you’re going to love this 25 Minute Instant Pot Lemon Chicken Soup Recipe. It’s bright, zesty, and incredibly satisfying—all made in just under half an hour using your Instant Pot. Whether you want a quick weeknight dinner or a lunch that warms you from the inside out, this soup hits all the right notes!

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Why You’ll Love This Recipe

Speedy & Convenient: The Instant Pot cooks everything quickly, making this a 25-minute meal from start to finish.
Bright and Fresh Flavor: Thanks to fresh lemon juice and herbs, this soup is anything but boring—even without noodles.
Family-Friendly: My family goes crazy for this one, and it’s simple enough to please picky eaters.
Healthy and Wholesome: Packed with lean chicken, fresh veggies, and spinach, it’s a nourishing bowl that fuels you.

A white bowl filled with clear broth soup showing three main layers: bright orange carrot chunks, light beige shredded chicken pieces, and fresh dark green spinach leaves mixed throughout. Small sprigs of fresh herbs rest on top, and the soup is sprinkled with black pepper. A silver spoon is placed inside the bowl on the right side. The bowl sits on a blue striped cloth over a white marbled surface, with a white bowl containing lemon slices visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this 25 Minute Instant Pot Lemon Chicken Soup Recipe are straightforward and pantry-friendly. I love how they blend into a comforting, citrusy broth with tender chicken and veggies. Pro tip: Always go for fresh lemon juice—it really makes a world of difference!

Boneless, skinless chicken breasts: These cook quickly under pressure and shred beautifully for a tender bite.
Yellow onion: Adds sweetness and depth to the broth when diced and cooked.
Large carrots: Their natural sweetness balances the tang of the lemon.
Salt: Enhances all the flavors; adjust to taste at the end too.
Lemon pepper: A zingy spice that pairs perfectly with the lemon juice.
Garlic powder: Gives that lovely aromatic warmth without overpowering the soup.
Dried thyme: A subtle herbal note that complements chicken and veggies.
Chicken stock: Use a good-quality or homemade stock for the richest flavor.
Fresh lemon juice: Freshly squeezed is key to that bright citrus pop.
Fresh spinach: Added at the end for color, nutrition, and a fresh bite.
Minced fresh thyme: For a fresh herbal finish that lifts the soup just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always encourage tweaking this 25 Minute Instant Pot Lemon Chicken Soup Recipe to match your mood or pantry. Over time, I’ve played around with a few swaps and additions that really make it your own.

Protein swap: Try using boneless thighs instead of breasts for a richer flavor and extra juiciness.
Veggie boost: Add diced celery or parsnips alongside the carrots for more texture and earthiness.
Herb variations: Substitute fresh parsley for thyme if that’s what you have on hand—it’s just as lovely.
Spicy kick: If you’re feeling adventurous, a pinch of red pepper flakes balances nicely with the lemon.

How to Make 25 Minute Instant Pot Lemon Chicken Soup Recipe

Step 1: Layer Your Ingredients in the Instant Pot

Start by placing the chicken breasts directly in the bottom of your Instant Pot. Then add the diced onion and carrots on top. Sprinkle the salt, lemon pepper, garlic powder, and dried thyme over everything to build flavor from the get-go. Pour in the chicken stock last—this acts as your cooking liquid. Give everything a gentle stir to combine, but no need to overmix. Then seal the lid, making sure the valve is set to “sealing” for pressure cooking.

Step 2: Pressure Cook Your Soup

Set your Instant Pot to manual high pressure for 10 minutes. This is the sweet spot that cooks the chicken through perfectly and softens the veggies without going mushy. Once the timer beeps, carefully perform a manual quick release to avoid overcooking. When the valve drops, open the pot and remove the chicken breasts onto a plate for shredding.

Step 3: Shred Chicken and Finish the Soup

Use two forks to shred the chicken finely—it should be so tender you barely need to pull. Toss the shredded chicken back into the pot along with the fresh spinach, minced thyme, and freshly squeezed lemon juice. Stir to combine and watch the spinach wilt quickly in the hot broth. Taste and add more salt if needed. That’s it—time to ladle up!

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Pro Tips for Making 25 Minute Instant Pot Lemon Chicken Soup Recipe

Use Fresh Lemon Juice: I discovered that fresh lemon juice brightens the soup in a way bottled just can’t match—don’t skip it!
Don’t Skip Manual Release: Quick releasing pressure right at 10 minutes prevents overcooking the chicken, keeping it tender but not rubbery.
Shred Chicken While Hot: Shredding chicken right out of the pot is way easier; the meat pulls apart like butter.
Add Spinach Last: Adding spinach too early makes it soggy—stir it in right before serving for the freshest taste and color.

How to Serve 25 Minute Instant Pot Lemon Chicken Soup Recipe

A white bowl filled with clear broth soup containing three main layers: the bottom layer is the broth, light golden and transparent; the middle layer has bright orange carrot chunks and fresh green spinach leaves scattered evenly; the top layer includes white shredded chicken pieces mixed throughout and garnished with sprigs of green herbs, possibly thyme, black pepper sprinkled on top near the chicken, and a silver spoon resting inside the bowl on the right. The bowl sits on a blue-striped cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with an extra sprinkle of fresh thyme and a little cracked black pepper for a simple, elegant touch. Sometimes I add a few thin slices of lemon on top—it looks pretty and amps up the citrus zing. A dollop of Greek yogurt or a grating of Parmesan can also add creaminess and depth if you want a cozy twist.

Side Dishes

For something crunchy alongside, I like serving warm crusty bread or garlic toast. A light green salad or steamed green beans also pair really nicely if you want some extra veggies on the side. It’s a simple meal but feels special with these added touches.

Creative Ways to Present

For a casual dinner party, I’ve served this soup in pretty ceramic bowls with lemon wedges artfully placed on the rim. Adding edible flowers or microgreens as garnish turns it into a showstopper. You can even ladle it into hollowed-out mini bread bowls for a fun twist that makes everyone smile.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, it tastes even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes surprisingly well. I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results. The chicken stays tender, and the broth keeps its bright lemony punch.

Reheating

I reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the spinach from getting slimy or overcooked. If reheating from frozen, let it thaw fully first to keep the texture just right. Adding a splash of chicken stock or water helps loosen the broth if it thickened in storage.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully in this 25 Minute Instant Pot Lemon Chicken Soup Recipe and may even give it a richer flavor. They tend to be more forgiving and stay juicy when pressure cooked. Just keep the same cooking time and shred as usual.
Do I need to add noodles or rice to make it more filling?

Nope! This soup is delicious and hearty on its own with the chicken, carrots, and spinach. If you want to add starch, feel free to add cooked rice or small pasta after pressure cooking to warm through, but the soup shines without them too.
How can I make this recipe dairy-free or vegan?

This recipe is naturally dairy-free. For a vegan version, swap chicken with firm tofu or chickpeas and use vegetable broth instead of chicken stock. You might want to skip the lemon pepper seasoning or choose a plant-based alternative.
What if I don’t have an Instant Pot—can I make this on the stove?

Definitely! Simmer the soup on the stove for about 30-40 minutes until the chicken is cooked through and veggies are tender. Then remove the chicken to shred, add the spinach and lemon juice, and season to taste.
How do I adjust the recipe for more servings?

This recipe scales well. Just increase the ingredients proportionally, but be mindful not to fill the Instant Pot beyond the max fill line. You may need to cook in batches or use a larger pressure cooker for bigger quantities.

Final Thoughts

I absolutely love how this 25 Minute Instant Pot Lemon Chicken Soup Recipe comes together—quick, simple, yet so full of bright fresh flavors that comfort me no matter the season. When I first tried it, I never expected such a fuss-free soup to taste this delicious. Now, it’s a go-to whenever I want something nourishing without the wait. I hope you enjoy making and sharing it as much as I do. Give it a try—you might just find your new favorite cozy meal!