Description
This Easy Instant Pot Lemon Chicken and Veggie Soup is a comforting, nutrient-packed meal that is both gluten free and dairy free. Loaded with tender chicken, fresh vegetables, and a bright twist of lemon, this soup is perfect for a healthy weeknight dinner or meal prep. The Instant Pot makes it incredibly easy and quick to prepare, locking in flavor and ensuring perfectly cooked chicken breasts every time.
Ingredients
Produce
- 1 yellow or white onion, finely diced
- 4 cloves of garlic, minced
- 3 stalks of celery, diced
- 4 large carrots, diced
- 1/2 of a small green cabbage, chopped
- 1 cup frozen green beans
- 1 tsp minced or grated ginger (or more, to taste)
- 1 large handful of baby spinach
- Juice of 1 lemon, plus more for serving
- Optional: fresh parsley for serving
Meat
- 1 lb boneless skinless chicken breasts
Pantry
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 cups low sodium vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes and their juices
Instructions
- Sauté Aromatics: Set Instant Pot to sauté on medium heat. Add olive oil, diced onion, and minced garlic. Cook for about 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add Vegetables and Spices: Stir in celery, carrots, chopped cabbage, and frozen green beans. Add ginger, turmeric, oregano, sea salt, and black pepper. Mix well to evenly coat the vegetables with spices.
- Add Broth and Tomatoes: Pour in the low sodium broth and diced tomatoes including their juices. Stir everything together, ensuring all ingredients are well combined.
- Cook Chicken Under Pressure: Submerge the boneless skinless chicken breasts into the soup mixture. Secure the Instant Pot lid properly and set to PRESSURE on HIGH for 20 minutes. Once cooking is complete, allow the steam to naturally release for 10 minutes before performing a manual release of any remaining pressure.
- Shred Chicken and Finish Soup: Carefully remove the chicken breasts from the pot. Use two forks to shred the meat finely, then return it to the pot. Add the baby spinach and squeeze in the juice of 1 lemon. Stir well until the spinach wilts and the flavors meld.
- Adjust and Serve: Taste the soup and adjust seasoning or add more ginger if desired. Serve hot with an extra squeeze of lemon juice and optionally garnish with fresh parsley. Enjoy your healthy and comforting lemon chicken veggie soup!
Notes
- This soup can be stored refrigerated for up to 4 days or frozen for 3-4 months.
- Use low sodium broth to control salt levels in the recipe.
- For a spicier kick, add a pinch of red pepper flakes when adding the spices.
- Chicken thighs can be substituted for breasts if preferred, cooking time remains the same.
- Add extra lemon juice at serving for a brighter, tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
