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; 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; 6 cups chicken stock; Juice from 1 lemon; Large handful fresh spinach; 1 teaspoon minced fresh thyme

If you’re looking for a cozy, nourishing meal that’s ready in a flash, this 25 Minute Instant Pot Lemon Chicken Soup Recipe is going to become your new go-to. I absolutely love how this soup balances bright lemony freshness with comforting chicken and veggies, and the Instant Pot makes it practically effortless. Stick around—I’m sharing all my favorite tips so you can whip up this fan-freaking-tastic soup any day of the week.

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Why You’ll Love This Recipe

Quick & Easy: Ready in just 25 minutes thanks to the magic of the Instant Pot.
Bright & Flavorful: The fresh lemon juice really wakes up the soup without overpowering it.
Healthy & Wholesome: Packed with tender chicken, fresh veggies, and spinach for nutrients.
Perfect for Any Season: Light enough for spring, yet cozy enough for chilly nights.

A white bowl filled with clear broth soup containing chunks of orange carrots scattered throughout, shredded white chicken pieces layered evenly, and bright green spinach leaves on top. Small herb sprigs are sprinkled across the dish, with a light dusting of black pepper adding texture. A silver spoon rests inside the bowl on the right side. The bowl sits on a blue striped cloth, placed on a white marbled surface. In the top left corner, there is a small white plate holding two lemon wedges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how simple and fresh the ingredients are in this 25 Minute Instant Pot Lemon Chicken Soup Recipe. Each one brings something that just sings in the final bowl. When you shop, look for the freshest chicken breasts and bright, firm carrots to make this soup truly shine.

Boneless, skinless chicken breasts: Using breasts keeps the soup lean and shredded chicken perfect for soaking up flavor.
Yellow onion: Adds a subtle sweetness; I prefer yellow because it caramelizes just enough to deepen the flavor.
Carrots: Large dice holds up well under pressure and adds slight natural sweetness.
Salt: Essential for balancing all the flavors—start with 1 teaspoon but you can adjust to taste at the end.
Lemon pepper: Brings a peppery zing complementing the fresh lemon juice later on.
Garlic powder: Easy way to add warm garlic flavor without big prep work.
Dried thyme: Woody herb notes that play nicely with the lemon and chicken.
Chicken stock: I always use a good quality stock for rich depth. Homemade if you have some is even better!
Fresh lemon juice: Adds a bright punch of acidity that makes this soup unforgettable.
Fresh spinach: Tossed in at the end so it stays vibrant and tender without overcooking.
Minced fresh thyme: Use fresh at the finish for that pop of herbal brightness.

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 like to keep this 25 Minute Instant Pot Lemon Chicken Soup Recipe pretty classic, but feel free to make it your own. It’s such a flexible base—add what you love or swap out what you don’t. I’ve played around and found some fun ways to switch things up.

Low-carb twist: Skip noodles completely and throw in extra greens like kale or swiss chard with the spinach for a veggie-packed bowl.
Herbal variations: I once swapped thyme for fresh rosemary and it added a lovely piney aroma—great if you’re after a more rustic vibe.
Spicy kick: Adding a pinch of red pepper flakes before pressure cooking gives the soup just a gentle heat that my family goes crazy for.
Swap chicken breasts for thighs: For a juicier, more tender bite, thighs work beautifully in this soup, especially if you like darker meat flavor.

How to Make 25 Minute Instant Pot Lemon Chicken Soup Recipe

Step 1: Load Your Instant Pot With Goodies

Start by placing the chicken breasts gently at the bottom of your Instant Pot. You want them nestled in there but not overlapping too much for even cooking. Add your diced onion and carrots next, then sprinkle on the salt, lemon pepper, garlic powder, and dried thyme. Finally, pour the chicken stock over everything. Give a gentle stir just to combine the spices with the broth—you don’t want to break up the chicken yet. Make sure the seal is set and close the lid!

Step 2: Pressure Cook and Shred

Set your Instant Pot to manual high pressure for 10 minutes. When the time’s up, quick release the pressure carefully. I always stand back from the valve to avoid any steam burns — safety first! Then, open the lid and remove the chicken breasts. Use two forks to shred the chicken right in front of you; it’s so satisfying and quick. Toss the shredded chicken back into the soup base.

Step 3: Finish With Freshness

Now stir in the fresh spinach and minced fresh thyme so they don’t overcook but add a vibrant taste. Squeeze in the juice from one lemon — don’t skimp here, this lemony brightness is what takes the soup to the next level. Give the soup a final stir and taste-test for seasoning. Add a pinch more salt if you feel it needs it. And voilà! Your comforting, light, and absolutely delicious lemon chicken soup is ready.

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

Use fresh lemon juice: I once tried bottled lemon juice and the soup lost that fresh punch—fresh is the way to go for best flavor.
Don’t skip the quick release: Waiting for natural release can overcook the veggies and chicken, so use quick release to nab that perfect texture.
Shred chicken while soup rests: Removing and shredding out of the pot speeds up the process and keeps chicken perfectly tender.
Adjust salt last: The broth reduces a little under pressure; tasting near the end helps you avoid oversalting.

How to Serve 25 Minute Instant Pot Lemon Chicken Soup Recipe

A white bowl filled with clear broth soup containing three main layers: bright orange carrot pieces spread evenly, white shredded chicken pieces scattered around, and fresh dark green spinach leaves placed on top, all floating in the light brown broth. A silver spoon is inside the bowl on the right side. The bowl sits on a blue striped cloth on a white marbled table, with small green herb sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish my bowl with a sprinkle of freshly chopped parsley or extra fresh thyme—it adds a lovely herbal note and makes the soup feel just that much fresher. A few lemon zest shavings on top can brighten it even more if you’re a lemon fan like me. Sometimes I add a drizzle of good olive oil for a silky finish.

Side Dishes

This soup is a great light dinner on its own, but if I want something on the side, I usually grab crusty bread or garlic toast—perfect for soaking up the broth. A simple mixed green salad with a light vinaigrette pairs nicely if you want more veggies.

Creative Ways to Present

For special occasions, I’ve served this soup in individual mini Dutch ovens or rustic earthenware bowls with a lemon wedge on the side. Adding a swirl of creme fraiche or Greek yogurt gives a luxurious look and a creamy tang that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I recommend keeping it chilled quickly and reheating gently to preserve freshness and prevent the spinach from overcooking further.

Freezing

I’ve frozen this soup a couple of times with great results. Just make sure to cool it completely before portioning into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat on the stove with a splash of water or broth if it’s too thick.

Reheating

I prefer reheating this soup gently on the stove over low to medium heat so the chicken stays tender and the spinach stays bright green. If you’re in a hurry, microwave it in short bursts stirring in between to ensure even heating.

FAQs

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

Absolutely! Chicken thighs work wonderfully and tend to be more tender and flavorful. Just be sure to keep the cooking time the same as the Instant Pot will handle them perfectly in 10 minutes at high pressure.
Is it necessary to use fresh lemon juice?

For the best bright, fresh flavor, yes, fresh lemon juice is essential. Bottled lemon juice can taste flat and won’t add that same zing that makes this soup so special.
Can I add noodles or rice to this soup?

You can, but I love this soup exactly as is—light and packed with veggies and chicken. If you want to add noodles or rice, it’s best to cook those separately and add them when serving to avoid overcooking and mushiness.
How long does this soup keep refrigerated?

Stored properly in an airtight container, it stays fresh for up to 3 days in the fridge. Be sure to reheat thoroughly before eating.

Final Thoughts

This 25 Minute Instant Pot Lemon Chicken Soup Recipe has become a staple in my kitchen because it checks all the boxes: quick, easy, comforting, and bursting with flavor. When I first tried it, I was amazed at how bright lemon transformed a simple chicken soup into something truly special. I can’t wait for you to try it too—I’m betting it’ll be your new favorite way to warm up any night of the week.