Instant Pot Greek Lemon Chicken Soup is one of those magical meals that tastes like sunshine in a bowl. It’s bright, comforting, and ready in about 30 minutes—because let’s be honest, no one has time for all-day simmering after work. With tender chicken, fragrant herbs, and that tangy lemon kick, this soup is a weeknight hero that feels fancy but fits into real life. Whether you’re fighting off a cold or just craving something light yet cozy, this recipe will quickly become a favorite. Plus, the Instant Pot does the heavy lifting, so you can actually sit down for once while dinner makes itself.
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What is Instant Pot Greek Lemon Chicken Soup?
Instant Pot Greek Lemon Chicken Soup (often called Avgolemono in traditional Greek cooking) is a creamy, lemony soup that’s as soothing as it is refreshing. Traditionally made on the stovetop, this modern Instant Pot version brings all that zesty comfort to your table in a fraction of the time. The base is a cozy mix of chicken broth, rice, and herbs, all pulled together with the vibrant flavor of fresh lemon juice. The result? A bowl that’s hearty yet light—perfect for those nights when you want comfort food without the food coma.
If you love soups that blend nourishment with bold flavor, check out my Zesty Greek Lemon Chicken Soup for a classic stovetop version, or the Hearty Italian White Bean Soup for another cozy, protein-packed option.
Reasons to Try Instant Pot Greek Lemon Chicken Soup
Here’s the truth: once you make this Instant Pot Greek Lemon Chicken Soup, there’s no going back. First, it’s fast—just 30 minutes from start to finish. Second, it’s wholesome: loaded with lean protein, fresh vegetables, and simple ingredients you probably already have. Third, it’s one of those meals that just feels good. The lemon adds a bright, clean flavor that wakes up your taste buds, while the rice makes it satisfyingly hearty. And since it’s made in the Instant Pot, cleanup is practically effortless (which, let’s be honest, is a huge win). It’s a terrific choice for busy nights, lazy weekends, or anytime your soul needs a little comfort.
Ingredients Needed to Make Instant Pot Greek Lemon Chicken Soup
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup chopped carrots (2–3 medium carrots)
- ½ cup chopped celery (about 2 stalks)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 lb boneless, skinless chicken breast (about two 6–8 oz breasts)
- 5 ½ cups low-sodium chicken broth
- ¼ cup freshly squeezed lemon juice (about 1 large lemon)
- 2 bay leaves
- 5 sprigs fresh thyme leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- 1 teaspoon salt
- 1 cup short-grain rice
- Fresh parsley, for garnish
Instructions to Make Instant Pot Greek Lemon Chicken Soup
Making Instant Pot Greek Lemon Chicken Soup is simple and rewarding — think of it as your weeknight shortcut to Mediterranean comfort. Follow this step-by-step guide to get it perfect every time, even if it’s your first try with the Instant Pot.
Step 1: Prep and Sauté the Vegetables
Start your Instant Pot Greek Lemon Chicken Soup by selecting the Sauté mode. Add olive oil and let it warm until it shimmers slightly — that’s how you know it’s ready.
Next, toss in your diced onion, chopped carrots, and celery. Sauté for about 3 to 4 minutes, stirring occasionally, until the vegetables soften and smell slightly sweet. Add the minced garlic last, cooking for just 30 seconds to a minute (garlic burns fast!).
This step builds the aromatic base for your soup — a layer of flavor you can’t skip. If you’re new to sautéing or want to learn how to balance your veggies perfectly, check out my quick guide on how to prep vegetables for soups like a pro.
Step 2: Sear the Chicken for Rich Flavor
While the veggies are softening, season both sides of your chicken breasts with salt and pepper. Push the vegetables to one side of the pot and place the chicken directly onto the hot surface.
Sear each side for 2–3 minutes until lightly golden. This browning doesn’t just look pretty — it locks in flavor and gives your Instant Pot Greek Lemon Chicken Soup that homemade depth you’d expect from a slow-simmered broth.
If you love this technique, you’ll enjoy my Slow Cooker Chicken and Rice Soup — another comforting meal that uses gentle browning for flavor magic.
Step 3: Add the Broth, Herbs, and Rice
Once the chicken is seared, cancel Sauté mode. Pour in the low-sodium chicken broth, followed by freshly squeezed lemon juice (please, no bottled stuff — trust me, it makes a huge difference). Add your bay leaves, thyme, oregano, dill, and rice. Sprinkle in salt and give everything a good stir so the rice doesn’t clump.
At this point, the kitchen will smell amazing — fresh, herby, and lemony. Make sure the chicken is submerged in the liquid before sealing the lid.
If you’re looking to change things up next time, try using orzo or quinoa instead of rice. For substitution ideas, visit my Hearty Italian White Bean Soup — I share a few creative swaps that work beautifully in brothy soups.
Step 4: Pressure Cook to Perfection
Close the lid securely and set the vent to Sealing. Select Pressure Cook (or Manual) on High Pressure for 7 minutes.
The Instant Pot will take about 10–15 minutes to come to pressure before the timer begins counting down. This is where the magic happens — the chicken becomes tender, the rice absorbs the lemon-infused broth, and the herbs mingle into something wonderful.
When the timer beeps, let it naturally release for 5 minutes (just let it sit), then carefully turn the vent to Venting to release any remaining steam. If you’re new to pressure cooking, take a peek at my Instant Pot Chicken and Dumplings Recipe — it’s another beginner-friendly, foolproof favorite.
Step 5: Shred and Return the Chicken
Open the lid and remove the chicken breasts onto a cutting board. They’ll be so tender they’ll practically shred themselves. Use two forks to pull the meat apart into bite-sized pieces.
Return the shredded chicken to the pot and give everything a gentle stir to mix. Discard the bay leaves — they’ve done their job.
At this stage, your Instant Pot Greek Lemon Chicken Soup should look rich and comforting, with just the right balance of thickness and freshness. If you’d like it creamier, whisk in a beaten egg or a splash of coconut milk before serving — a twist inspired by traditional avgolemono soup.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top each serving with a sprinkle of chopped parsley. Add an extra squeeze of lemon if you love that bright flavor (and who doesn’t?). Serve it with a slice of crusty bread or pita on the side for soaking up every last drop.
This step-by-step Instant Pot Greek Lemon Chicken Soup recipe delivers a quick, nourishing dinner that tastes like it simmered all day. If you’re in the mood for more cozy inspiration, you might enjoy my Anti-Inflammatory Turmeric Chicken Soup — it’s another healing, flavorful favorite.
Bonus Step: Make It Ahead or Double the Batch
The beauty of this recipe is how well it keeps. You can easily double the ingredients and store half for later — it reheats beautifully! Visit my Lemon Chicken Rice Soup page for more meal-prep tips and variations if you love freezer-friendly soups.
Final Note
There you have it — your foolproof step-by-step guide to making Instant Pot Greek Lemon Chicken Soup. From sautéing to shredding, every step builds layers of flavor, warmth, and freshness. This isn’t just a quick dinner; it’s a moment of calm and care in a busy day — one steaming bowl at a time.
What to Serve with Instant Pot Greek Lemon Chicken Soup
This soup is satisfying on its own, but a side of crusty bread or warm pita makes it downright irresistible. Pair it with a simple green salad, or go full Mediterranean with some hummus and olives. If you’re feeding a crowd, it’s fantastic alongside my Crispy Dill Chicken Sandwich or Tomato Spinach Grilled Cheese Bread Bowl.
Key Tips for Making Instant Pot Greek Lemon Chicken Soup
- Fresh Lemon Juice Matters: Don’t use bottled lemon juice—it just won’t give that fresh, tangy pop.
- Adjust the Rice: Short-grain rice thickens the soup beautifully, but you can use orzo for a lighter texture.
- Season Smart: Add salt after cooking if needed; broths can vary in sodium.
- Add a Creamy Touch: For a richer flavor, stir in a splash of coconut milk or Greek yogurt before serving.
- Make it a Meal: Double the batch—it freezes well and makes great leftovers.
Storage and Reheating Tips for Instant Pot Greek Lemon Chicken Soup
Leftovers? Lucky you. Store your soup in an airtight container in the fridge for up to 5 days. To freeze, place cooled soup in a freezer-safe container for up to 3 months. When reheating, thaw overnight in the fridge, then warm on the stovetop or in the microwave. If it thickens too much, just add a splash of chicken broth to bring it back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add more richness and stay juicy during pressure cooking.
Can I make this soup dairy-free?
Yes—this version is already dairy-free! Just be sure to use plain chicken broth.
What if I don’t have an Instant Pot?
You can make a stovetop version—check out my Lemon Chicken Rice Soup for step-by-step directions.
Final Thoughts
This Instant Pot Greek Lemon Chicken Soup is what comfort food should be—easy, bright, and nourishing. Whether you’re cooking for your family or just treating yourself to something cozy, this soup brings warmth and freshness to every spoonful. So dust off that Instant Pot and give it a try tonight. Dinner’s about to taste like a little trip to the Mediterranean.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Instant Pot Greek Lemon Chicken Soup
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Greek
Description
Greek lemon chicken soup is made with tender chicken, fresh vegetables, Greek herbs and a hint of lemon. This comforting and healthy soup will hit the spot any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup chopped carrots (2–3 medium carrots)
- 1/2 cup chopped celery (about 2 stalks)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 lb boneless skinless chicken breast (about two 6–8 oz breasts)
- 5 1/2 cups low sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 2 bay leaves
- 5 sprigs fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- 1 cup short grain rice
- Parsley, to garnish
Instructions
1. Set the Instant Pot to sauté mode and add the olive oil. When hot, add the onion, carrots, and celery. Cook until softened, 3–4 minutes.
2. Add the garlic and cook for 1–2 minutes, stirring frequently.
3. Season the chicken breast with salt and pepper. Push veggies to one side and sear the chicken for a few minutes on each side until lightly browned.
4. Cancel sauté mode. Add chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt, and rice. Stir to combine.
5. Close the lid and set the valve to sealing. Pressure cook on high for 7 minutes. Let the pot come to pressure (10–15 minutes).
6. Once the timer ends, allow a natural pressure release for 5 minutes, then switch to venting to release remaining pressure.
7. Open the lid, discard the bay leaves, and remove the chicken. Shred the chicken, then return it to the soup and stir.
8. Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat gently on the stove or in the microwave. The rice may absorb liquid as it sits, so add extra broth if needed.
Fresh lemon juice is best for the bright flavor. Use short grain rice for a creamy, starchy texture.
