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Easy Instant Pot Lemon Chicken and Veggie Soup (gluten free + dairy free)

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Chicken and Veggie soup! Super easy and packed with veggies for a nourishing soup!


  • 2 tbsp olive oil
  • 1 yellow or white onion, finely diced
  • 4 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 4 large carrots, diced
  • 1/2 of a small green cabbage, chopped
  • 1 cup frozen green beans
  • 1 tsp minced or grated ginger (or more, to taste)
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups low sodium vegetable or chicken broth
  • 1 (14.5) can diced tomatoes and their juices
  • 1 lb boneless skinless chicken breasts
  • 1 large handful of baby spinach
  • Juice of 1 lemon, plus more for serving
  • Optional: fresh parsley for serving


  1. Set Instant Pot to sauté over medium. Add olive oil, onion, and garlic. Cook, stirring occasionally, for 4 minutes.
  2. Stir in celery, carrots, cabbage, and green beans, then add of the spices, the broth, and diced tomatoes with their juices. Give everything a good stir, then submerge chicken breasts into the soup.
  3. Secure Instant Pot lid, then set to PRESSURE on HIGH for 20 minutes. Allow steam to release naturally for 10 minutes, then manually release the remaining steam.
  4. Remove chicken breasts and shred with 2 forks, then stir back in with the baby spinach and juice of 1 lemon. Taste and adjust seasonings or ginger if needed; Serve with an extra squeeze of lemon juice and enjoy! Leftovers can be stores in the refrigerator for up 4 days, or in the freezer for up to 3-4 months.