Vegan Instant Pot Lemon Chicken Soup
Total time1 hr
Prep time15 min
Cook time35 min
4.9(6)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetarian chicken-style broth. - 1 cup orzo pasta
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté mode and add the olive oil. Once shimmering, add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- 2
Add the garlic, thyme, oregano, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.
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