Well, it’s come to this. I’ve made my first Instant Pot soup.
I’m already an Instant Pot believer but I haven’t tried my hand at soups for one simple reason: I love the process of making soup. There is something about the sautéing and adding of flavors, spices, and veggies to a soup pot that brings me to my happy place.
The way a pot of soup fills a home with warmth and aroma will always be magical to me. I will never get over it.
So, how did we come to this? Well, I had some chicken breasts on hand and I didn’t really want to go through the process of sautéing them on the stovetop and then shredding them. And this is how the Instant Pot got her chance to shine. Enter this recipe. (For anyone without an Instant Pot, method for the Slow Cooker is below in the recipe card!)
Creamy, Lemony Chicken and Potato Soup: An Instant Pot Soup
It’s still cold enough here that a big bowl of soup is the ultimate comfort. But I am aggressively beckoning spring so I wanted a soup that was a little brighter. Not as heavy. A reminder that warmer days are around the corner.
I start with sautéing my veggies in the Instant Pot on the sauté function. Then I add the chicken and chicken broth and put that business under high pressure for 10 minutes. TEN MINUTES.
The chicken was so juicy and it shred easily with two forks.
The shining star of this soup? Fresh lemon juice and cream which we add at the end to finish the soup.
And just like that, I know I’ll be making more soups in the Instant Pot.
You can checkout my other Instant Pot recipes here.
Creamy, Lemony Chicken and Potato Soup: An Instant Pot Soup
Ingredients
- 1 TBS olive oil
- 2 carrots, peeled and sliced
- 1 small yellow onion, chopped
- 1 lbs butter potatoes, quartered
- 1 tsp dried oregano
- 1 tsp dried Italian Seasoning (you can use dried Italian herbs but Italian Seasoning really adds a deeper flavor profile)
- 3 tsp salt
- 1 tsp pepper
- 3 garlic cloves, minced
- 1 1/2 lbs boneless, skinless chicken breasts or chicken thighs
- 4 cups chicken stock
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup mascarpone cheese or 1/2 cup heavy whipping cream
Optional: top with fresh grated Parmesan cheese!
Instructions
Instant Pot Method:
- Set the Instant Pot function to sauté. Add 1 TBS oil and allow to heat up.
- Add carrots, onion, and potatoes. Sauté for three minutes.
- Add garlic, oregano, Italian Seasoning, salt and pepper. Sauté for one more minute.
- Add chicken and chicken stock. Place the lid on the Instant Pot and set the valve to “Sealing.”
- Place on High Pressure for 10 minutes.
- Allow for the pressure to release naturally for about 5-10 minutes. After 5-10 minutes, move the valve to “Vent” and remove lid.
- Place IP to sauté function (this will keep the soup cooking while we add additional ingredients). Move chicken to a bowl or cutting board and shred with two forks (or you can shred with a stand or hand mixer). Place chicken back into the IP.
- Add the mascarpone cheese (or cream) and mix until the mascarpone is melted and combined. Then add the lemon juice. Stir until incorporated. Turn off Instant Pot (or put on “Keep Warm” setting).
- Serve with fresh cracked black pepper and freshly grated Parmesan cheese.
Crock-Pot Method
- If your crockpot has a sauté function, set to sauté and follow steps 1-4 above. If your crockpot does not have a sauté function, just add all ingredients into crockpot.
- Once chicken and chicken stock are in the crockpot, place the lid on top. Set to cook for 3 hours on high or 5 hours on low. (The chicken is done when it hits 165 degrees F. It should easily shred with a fork).
- Remove chicken from crockpot to a bowl or cutting board and shred with two forks. (Or you can use a stand or hand mixer to shred.)
- Place chicken back into crockpot. Add the mascarpone cheese (or cream) and mix until the mascarpone is melted and combined. Add lemon juice. Stir to incorporate.
- Serve with fresh cracked black pepper and freshly grated Parmesan cheese.
Notes
You can freeze this soup for up to one month is a freezer-safe container. Allow to thaw in the refrigerator over night. Heat when ready to eat.
Bri!! This is SO delicious!! I subbed the cream off the top of a can of coconut milk in place of the mascarpone/heavy cream, because we try to avoid dairy (and I didn’t have mascarpone or heavy cream anyway). It worked perfectly and I can’t wait to make this again! The lemon is such a nice touch!
I’m so glad to read this! I’m dairy free and was wondering if coconut milk made a good substitute!
This is a brilliant idea!
Did you use 1/2 cup Coconut Milk?
Please do yourself a favor and make this soup!! It is so yummy and easy! My family loved it and already asked to have it again soon. Thanks for such a great recipe Bri!
This is the best chicken soup I’ve ever made! My family loves it, even the ones who aren’t huge soup or chicken fans RAVE about this soup. It’s immediately going into our regular rotation for winter and fall. AMAZING
I have found the soup whom my soul loves.
I don’t like soup, but I LOVED this. I always pour out leftover broth, but I drank this from a mug. I ate it for breakfast AND dinner (only missed lunch because it kept me full that long). It’s SIMPLE and surprising!
So fast. Easy cleanup. Leftovers I long for. Everything I’m looking for in a recipe.
I am so excited to try this!! Putting it on my grocery list right now!!! ❤️
OooH Girl, you gone done and did it with this one!! Not only was it easy as all get out, but the layers of flavor in a soup made under 30 minutes was amazing!! This one is going on the regular rotation…with that lemony goodness I think I could even make this during the Arizona summer!! 3 CHEERS for citrus!! ????????
This is a delicious recipe! So easy to make (my 11yo made this for us) and the mascarpone and lemon added at the end take the flavor to unforgettable. My kids were arguing as they were eating who got to take the leftovers for lunch!
Will definitely make again and again! Thanks Bri for another delicious recipe to bring to the table. ????
This recipe was so easy and so delicious! My kids can be picky and it’s rare that they all like the same food. This one was enjoyed by all and they asked for seconds! They are 9,11, and 13 and they don’t hold back their feelings.
Plus. I’m new to the instapot and it worked perfectly for this recipe. Thanks, Bri, for continuing to help me fill my family’s bellies.
Good morning! Just wanted to tell you this morning that last night coincidentally my daughter made the Lemony, Potato Chicken Soup for her family and my husband and I made it last night too! She texted me last night to say how delicious it was and I said I know!! we just had it for dinner too! My husband is a big foodie and he said last night “that Bri – she sure does know how to put her flavors together she is always spot on!”
I reminded him that in the three years since we have been devouring your recipes every single one has been a favorite for us! ????????
Bri, you are my home cook guru. Thank you for never steering us wrong.
Made this for dinner and it was so delicious! My husband loved it to and he’s not usually a soup-for-dinner kind of guy. It was great as lunch leftovers as well! Going in my rotation of recipes. Thanks Bri!
STOP WHAT YOU’RE DOINGA ND MAKE THIS IMMEDIATELY! It is so so good and honestly the easiest soup to make. I made it for my family and my little brother and we are the whole thing in one sitting. I can’t stress how good this is. GO MAKE IT NOW! ❤️
As a soup lover, I have a list of favorite recipes on rotation. Bri’s Creamy, Lemony Chicken and Potato Soup hit my chart at #1. I made it using the Instant Pot method and had soup, chopping to serving, within an hour (with less than 15 minutes of actual work on my part.) The most amazing thing is the soup has the taste of one that has slow simmered all day to let the flavors marry. Tuscany meets lemon and cream—what a dreamily delicious combination. Hiding the leftovers for myself. Bri is my food expert.
This soup was delicious!! And easy enough that I was able to make it between calls as I work from home. Have already shared with multiple friends and can’t wait to eat the leftovers for dinner tonight!
This recipe … it is amazing! So easy to pull together – I always listen to Bri – she knows about food and spices and what works together. This will be on repeat here!
This one feels like the perfect thing to eat as we transition from winter into spring. I still want the comfort of a soup, without it being too heavy. Plus, it was so lovely to have it cook away in the crockpot all day. My husband was skeptical about the lemon, but I told him, “Bri has yet to steer me wrong with food. Let’s try it.” Needless to say, we all loved this soup.
Delicious!! I made the crockpot recipe as written – using heavy whipping cream. My house smells so good and the soup is full of flavor! Will definitely make this recipe again!
Bri! This soup is so yummy! Thanks for consistently sharing delicious, easy, and reliable recipes. I never worry about if your recipes will work out because they always do! Made this soup for my non-souplover of a husband and he LOVED it, as did I! We had some spinach so I added it in once the cooking was complete and let it wilt in the hot broth! Delicious!
Gurrrl!!! I was one of the people who bought these ingredients the day you posted — literally refreshing my inbox until it arrived in my inbox after you posted about it. When I made it, my 5 year old (being a, well, 5 year old) said that dinner doesn’t smell very good ???? Well did we prove him wrong — he ate THREE, FULL BOWLS and kept asking his dad and his brother if they tried it bc it was the best thing ever!!! He has also been telling strangers about it. Not even kidding. So thank you for making me a hit with my family and strangers alike; you’re a legend
This soups was Amazing and I have since shared with three people! So delicious! I read your book a few years ago and love how your journey of food has evolved! Thank you for sharing your wonderful recipes!
Such a bright yet warm, comforting soup on this cold day! I too subbed coconut milk for cream just because that’s what I had on hand. (Don’t worry I still tipped with parm though ????) Super easy weeknight dinner!
My husband keeps telling me how amazing this soup was – and I made it last night. Still talking about it. I left out the cream because we don’t do much dairy here and I didn’t have a replacement at the moment.
This was so delicious that I sent the recipe to several friends and encouraged them to make it. I’m excited to have another soul to put in my go-to rotation! I just made it on the stovetop with chicken tenders to speed things up a bit.
Well this was just about the best thing I have eaten in a long time!!! Do yourself a favor and GO MAKE THIS NOW! The broth alone will make you cry tears of pure joy.
I made this soup earlier this week, & have been enjoying it for lunch every day! It’s so simple to make, but rich in flavour! Loooooove the freshness of the lemon!
So so yummy! I used half and half because that’s what we had on hand and it still was so good! Next time I will use mascarpone like you suggest. Loved how light this was because of the lemon but hearty and comforting. Thank you, Bri!
This is a delicious soup! I made it in the crock pot for a potluck at work. I sautéed the vegetables and chicken with olive oil in a cast iron skillet before adding them and it added a ton of flavor that I could have missed out on since I don’t have an instant pot. All of my co-workers loved it (and me too)!
Going to be THAT person because I want to eat THIS!!!! If one should have no instapot or crockpot because they live in an itty bitty house would this work on the stove top? And if THAT person was THIS lazy could she, he, they, us, it use the rotisserie chicken hack???
This will definitely work on the stove top! Saute the veggies in a soup pot (just like the recipe suggests). Add the chicken broth and let come to a boil. Turn to medium low heat and simmer for 10 minutes (until the potatoes are easily pierced with a fork). Add the rotisserie chicken (I LOVE this hack) and then add the mascarpone cheese/cream and the lemon juice. Enjoy!
Can’t wait!!!! Thank you!
Me AGAIN!!!! How much of the rotisserie goodness do you think 2ish cups, more, less?? Sincerely Asks a lot of Questions Girl.
2 cups if you’re using a rotisserie chicken!
Thank you!!!!
I’ve made this several times in the last few months and tonight I’m trying this method with turkey meat and stock out of the freezer from Thanksgiving! It is one of my favorites and I think one of the reasons is that it actually has enough salt to taste all the delicious flavors.
These were my exact questions! So glad I scrolled the comments????
Ohhh Myyyy this soup is everything and MORE than I was expecting!!!!! I’m a huge fan of anything lemony. All of my family raved and ate seconds!! We’re making it again tomorrow! Easy and DELICIOUS ???? AND cooking time in the Instant Pot only a little over 10 min. What more could you ask for a satisfying & quick meal?!!!
Thank you for sharing your fabulous recipes, Bri !!!
When I told my husband what I was making that night he was skeptical, and I just told him, don’t worry, Bri has good taste, it’ll be great! My 4 & 7 year old loved it and ate every last bite, husband said it’s a keeper and asked that I make it again, and we loved the citrus note. It wasn’t in your face, but made the dish feel lighter, like the snow will melt eventually.I used chopped rotisserie chicken pieces from my freezer (being lazy) and it was so super easy to prep. I’ve been hiding from the grocery store this week and I had everything on hand to make this, and served it with biscuits. Thanks for a great dinner!
This recipe was super delicious and made Instapot cooking more comfortable for me as I am fairly new to it. Please share more!
Thank you Bri!!!
This soup is so delicious, my family loved it. I have now added it into our dinner menu rotation.
This is SOOOOO good! The lemon takes it to another level. Delicious and so quick and easy!
Just pulled this out of the Instant Pot! It looks exactly as pictured and it is one of my first Instant Pot successes. I have had quite an annoyance with the instant pot as I am a stovetop cooker! I hope you do more Instant Pot recipes. Thanks, Bri!
This is the best soup. THE BEST SOUP. It’s hearty and yet bright, so it’s perfect for winter and early spring. And it is THE best soup for when you’re fighting a cold; chicken soup plus the lemon juice makes for some kind of magic, I am telling you. I made it twice in one week and my cold went away. And no one in my family complained, because this soup is that good. I never comment on recipes, but I felt like y’all need to know!
Loved this so much it’s written down for future use! Subbed peeled russet potatoes and blended the soup, then added cooked rotisserie chicken at the end.
Oh. My. Word. I finally had a chance to make this soup. Comfort in a bowl while still being surprisingly refreshing. My husband couldn’t stop commenting on it. All three of my kids loved it. Filing this one away for a regular dinner! You’ve done it again, Bri! Thank you!
Hello,
Would you mind clarifying your Instant Pot step 6? Is it a quick release or after the 10 minutes of cooking is done you wait another 5-10 and then open the valve, which is termed a ‘natural release’? Your step reference a ‘manual release’ that isn’t in the Instant Pot instruction manual. Thank you!
Sorry for this confusion! After 10 minutes, allow the pressure to release naturally. Natural Pressure Release, and then move the valve to venting to follow the additional steps.
We loved this recipe! Toddler approved and the best recipe I’ve tried on the instant pot yet!
So good! The broth is amazing! I licked the bowl.
During this stressful time, this is the pantry-staples basic kind of meal that we need! It helps that it also happens to be delish. Thank you, Bri and more please!
If I’m using frozen chicken how much time should I add on the pressure cooking time?
With frozen chicken do 13 minutes and allow to naturally release pressure for 8 minutes!
I was hunting for just this answer!! ????
I decided to make this during quarantine. I don’t have an insta pot and didn’t want to wait all day to make it in the crockpot. So I reached out to bri for instructions on making it on the stove. She sent me fantastic instructions. The soup was incredible! This recipe is being added to my soup rotation for next winter!
I made a half batch of this soup on the stove since it’s just me and added a couple big handfuls of kale at the end to add some green. I also didn’t have any cream on hand so I used whole milk and an extra tablespoon or so of butter. Turned out great! Thanks for the yummy recipe, Bri!
This soup is light but SO comforting! It’s packed full of flavor and adds a great variation to my soup arsenal. I’m usually stuck with tomato based soups, so this is such a welcome change. I made this with vegetable stock and roasted some chicken thighs separately so I could keep some aside as a vegetarian option and it is still very delicious. Dinner is saved by Bri once again!
I’m SO excited to make this tonight! Curious, do you think this would work in the IP with frozen chicken breasts?
With frozen chicken do 13 minutes and allow to naturally release pressure for 8 minutes!
This is so delicious! So glad I found this flavorful recipe.
Do you think it would be okay on low in a slow cooker for 8-9 hours? Or would the vegetables get too mushy?
You can do it in the slow cooker, I would do low for 6-7 hours and check to see if the chicken easily shreds with a fork. As for the veggies, they should be fine because they are able to stand up to the high, very hot temperature in the IP!
Great, thank you!
I made this last night and it was delicious!!! I wish I had doubled the recipe. My kids loved it. Thanks Brie ❤️
This brings me so much joy! I especially love that your kids enjoyed it. Thank you for trusting my recipe to feed your family!
Amazing! I woke up on Sunday night craving chicken soup and decided to finally try this recipe. It was so easy and the BEST chicken soup EVER. Will definitely have this on rotation. Next time I’ll try it with the mascapone. YUM!