There’s something about the zing of lemon and the comfort of warm broth that just feels right—especially when the weather can’t decide what it’s doing. This Instant Pot Greek Lemon Chicken Soup is my go-to when I want something fast, filling, and feel-good… without standing over a pot for an hour.
Back when I lived on the farm in Texas, my grandmother swore by lemon in soup. “It wakes you up from the inside,” she used to say, stirring her stockpot barefoot on the porch. These days, I’m making it in my NYC kitchen with the Instant Pot, and honestly? Grandma would approve.
Whether you’re juggling dinner between soccer pickups or just want something wholesome after a long workday—this one’s for you.
Table of Contents
Why You’ll Love This Instant Pot Greek Lemon Chicken Soup
- It’s ready in 30 minutes flat, and most of that is hands-off.
- Uses simple pantry ingredients and fresh herbs.
- Feels like a warm hug with a lemony twist.
- It’s gluten-free and naturally low in fat (hello, clean eating).
- Bonus: Leftovers taste even better.
If you’re already a fan of cozy bowls like my Healthy Chicken Pot Pie Soup or Mediterranean Vegan Cauliflower Soup, this soup fits beautifully into your rotation.
What Does Instant Pot Greek Lemon Chicken Soup Taste Like?
Imagine chicken noodle soup went on a Greek vacation. It’s bright, herby, and deeply comforting. The lemon adds a sunny punch that lifts the richness of the broth, while fresh thyme and dill whisper “we’re not your average weeknight soup.”
The rice makes it hearty, the garlic adds depth, and the tender chicken shreds beautifully into the pot. It’s the kind of soup that feels healing—especially when you’re under the weather or just need a pick-me-up.
What You’ll Need to Make Instant Pot Greek Lemon Chicken Soup
Here’s what you’ll be tossing into your pressure cooker—and why each ingredient matters.
- Olive oil – For sautéing the base vegetables and bringing richness.
- Yellow onion – Classic base flavor that sweetens as it cooks.
- Carrots & celery – Adds body, texture, and a bit of natural sweetness.
- Garlic – Three cloves, because we’re not here to mess around.
- Boneless, skinless chicken breast – Easy to shred, cooks fast in the Instant Pot.
- Low sodium chicken broth – So you control the salt (and feel good about it).
- Fresh lemon juice – Brightens the soup and brings that signature Greek flavor.
- Bay leaves, thyme, dill, oregano – This is where the magic happens.
- Short grain rice – For that satisfying, starchy bite.
- Salt & pepper – To taste.
- Fresh parsley – For garnish (don’t skip it—it really adds freshness).
Want another veggie-packed option? Try my Creamy Roasted Veggie Soup next!
How to Make Instant Pot Greek Lemon Chicken Soup – Step by Step
Making Instant Pot Greek Lemon Chicken Soup is easier than you think—especially when you follow this step by step guide. Whether you’re new to the Instant Pot or just looking for a weeknight dinner you can rely on, this method breaks it down clearly, so you feel confident from start to finish.
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to “Sauté” mode. Once the display reads “HOT,” drizzle in 2 tablespoons of olive oil.
Add your diced yellow onion, chopped carrots, and chopped celery into the pot. Sauté everything for about 3 to 4 minutes, or until the onions start to look translucent and the veggies begin to soften.
🔍 Need help with knife skills? Check out our vegetable soup prep guide for tips on chopping efficiently.
Once your vegetables are soft and fragrant, stir in the minced garlic and cook for another 1 to 2 minutes. Garlic burns quickly, so stir frequently and keep a close eye on it.
Step 2: Sear the Chicken
While your veggies are cooking, grab your boneless, skinless chicken breasts and season them generously with salt and pepper on both sides.
Push the sautéed vegetables to one side of the pot, making space in the center. Place the chicken breasts directly onto the bottom of the pot and sear each side for about 2–3 minutes. You’re not aiming to cook them through—just get a little golden color on the outside. This helps lock in flavor and gives your soup a more developed taste.
Meanwhile, give the veggies a stir so they don’t stick or scorch.
Step 3: Build the Flavor Base
Once the chicken is lightly browned, cancel sauté mode on your Instant Pot. Now it’s time to add the rest of your ingredients:
- 5½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice (about 1 large lemon)
- 2 bay leaves
- 5 sprigs of fresh thyme (you can toss them in whole—the leaves will fall off while cooking)
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- 1 teaspoon salt (adjust later to taste)
- 1 cup short grain rice
Stir everything together gently so the rice is well distributed and the chicken is fully submerged in the broth.
🧠 Want to learn more about the role of herbs in soups? Read our herb-packed Mediterranean Chickpea Soup.
Step 4: Pressure Cook to Perfection
Seal the Instant Pot lid and turn the valve to “Sealing.” Set the pot to “Pressure Cook” on HIGH for 7 minutes.
Now, take a deep breath. The Instant Pot will take about 10 to 15 minutes to come to pressure, depending on your kitchen temperature and the amount of liquid.
Once it reaches pressure, the 7-minute countdown begins.
Step 5: Natural Release + Final Touches
When the timer beeps, don’t rush! Let the pressure naturally release for 5 minutes, meaning do nothing—just let it sit. This small waiting period helps keep the chicken juicy and tender.
After 5 minutes, carefully flip the valve to “Venting” to release any remaining steam. Always use a towel or long spoon to avoid steam burns.
Once the pressure is fully released and the pin drops, open the lid. Your kitchen should smell divine at this point.
Step 6: Shred the Chicken and Serve
Carefully remove the chicken breasts with tongs and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Remove and discard the bay leaves and thyme stems, then return the shredded chicken to the pot. Stir well to combine.
Taste your soup and adjust salt or lemon juice if needed. If the rice has soaked up more liquid than you’d like, you can stir in a bit of warm chicken broth to loosen the consistency.
Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.
And just like that, you’ve made a full-flavored, hearty soup in less time than it takes to watch a TV episode. By following this step by step recipe, you’ll get consistent results every time.
Want more soups that make your Instant Pot or slow cooker shine? Try my comforting Slow Cooker Chicken Fajita Soup next—it’s a reader favorite!
Tips and Tricks for Perfect Instant Pot Greek Lemon Chicken Soup
- Use freshly squeezed lemon juice – The bottled kind just doesn’t cut it here.
- Don’t skip the natural release – It helps keep the chicken juicy.
- Short grain rice works best – It’s tender but doesn’t turn to mush.
- Want extra creaminess? Stir in a beaten egg yolk (avgolemono style) after cooking.
- Leftovers? The rice will absorb liquid, so add more broth when reheating.
This soup became a staple in my house after my youngest called it “sunshine soup.” And let me tell you—when a picky 8-year-old requests soup twice in one week, you know it’s a winner.
How to Store Leftovers
Fridge: Store in an airtight container for up to 5 days. The flavors get even better by day two.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat tip: Add a little extra chicken broth or water, as the rice tends to thicken the soup when it sits.
FAQs
Can I use rotisserie chicken instead?
Yes! Just skip the pressure cooking step and add shredded rotisserie chicken at the end. Simmer until warmed through.
Can I substitute orzo for rice?
You can, but add it after pressure cooking and simmer until tender—about 5 minutes.
Can I make this without an Instant Pot?
Absolutely. Just simmer everything in a large pot for 25–30 minutes until the chicken is cooked, then shred and return it.
Final Thoughts
This Instant Pot Greek Lemon Chicken Soup is proof that simple ingredients can make something truly special. It’s the kind of meal that soothes, satisfies, and just makes your home feel cozier. From my busy New York kitchen to yours—I hope it becomes a weeknight favorite in your house too.
And hey—if you give it a try, I’d love to hear about it! Leave a comment or tag me on Instagram with your cozy bowls.
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 meals.
Print
Instant Pot Greek Lemon Chicken Soup That’ll Make Your Evenings Magical
- Total Time: 30 minutes
- Yield: 6 servings 1x
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 ounce 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 then add the olive oil. When it’s hot and shimmering, add the onion, carrots, and celery and cook until softened, 3–4 minutes. Add the garlic and cook, stirring frequently, for 1–2 minutes.
2. While the veggies are cooking, season the chicken breast on both sides with salt and pepper. Push the veggies to one side and add the chicken breast to the pot and sear on each side for a few minutes until lightly golden brown. It doesn’t have to be cooked all the way through. Stir the veggies periodically while the chicken sears.
3. Cancel sauté mode then add the chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt, and rice to the Instant Pot. Stir to combine so the chicken is submerged in the liquid. Close the lid and set the vent to sealing. Pressure cook on high for 7 minutes. It will take 10–15 minutes to come to pressure.
4. When the timer is done, let it naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.
5. Open the lid and remove the bay leaves. Remove the chicken breast, shred it, then return it to the soup and stir.
6. Serve immediately and garnish with chopped parsley.
Notes
Storage instructions:
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Place in an airtight container and freeze for up to 3 months.
Reheating instructions:
Allow to thaw overnight in the fridge, then reheat on the stove or in the microwave. The rice may absorb more moisture as it sits, so add more chicken broth to thin it out if needed.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 2 cups
- Calories: 234
- Sugar: 4.4g
- Sodium: 913mg
- Fat: 6.6g
- Carbohydrates: 36.8g
- Fiber: 3g
- Protein: 8.7g
- Cholesterol: 3.4mg
Keywords: Instant Pot, Greek, chicken soup, lemon, healthy, comforting
