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overhead shot of greek lemon chicken soup in a white bowl with a spoon and garnished with lemon and parsley
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5 from 2 votes

Instant Pot Greek Lemon Chicken Soup

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.
Prep Time8 mins
Cook Time22 mins
Course: Dinner
Cuisine: American, greek
Keyword: dairy free, gluten free, healthy soup, instant pot
Servings: 6 people (2 cups each)
Calories: 234kcal


  • Pressure Cooker


  • 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 ounces boneless skinless chicken breast about tw0 6-8 ounce chicken breasts
  • 5 1/2 cups low sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice about 1 large lemons
  • 2 bay leaves
  • 5 sprigs fresh thyme leaves
  • 1/2 teaspoon dried dill
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 cup rice
  • Parsley to garnish


  • Set the instant pot to saute 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.
  • 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 and the outsides of the chicken start to turn white. It doesn't have to be cooked all the way through. Stir the veggies periodically while the chicken sears.
  • Cancel the saute mode then add the chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt and rice to the instant pot and stir to combine so the chicken is submerged in the liquid. Close the lid of the instant pot and set the vent to sealing. Pressure cook on high for 7 minutes. It will take 10-15 minutes to come to pressure before it starts counting down. When the time is up let it naturally release (do nothing) for 5 minutes then switch the valve to “venting” to let any additional pressure out. From start to finish this will take about 22 minutes.
  • Open the lid and remove the bay leaves and discard, then remove the chicken breast to a cutting board. Shred the chicken then place it back in the soup and stir. Serve immediately and top with fresh chopped parsley.


Storage instructions:
Fridge: Store any leftovers in an air-tight container for up to 5 days.
Freezer: Place in an air tight container and freeze for up to 3 months.
Re-heating instructions:
Allow to thaw overnight in the fridge and reheat on the stove or in the microwave. The rice may absorb more moisture as it sits so you may need to add a bit more chicken stock if you want a thinner soup reheated.


Serving: 2cups | Calories: 234kcal | Carbohydrates: 36.8g | Protein: 8.7g | Fat: 6.6g | Cholesterol: 3.4mg | Sodium: 913mg | Fiber: 3g | Sugar: 4.4g