Creamy, Lemony Chicken and Potato Soup: An Instant Pot Soup

Instant Pot Recipes, Must Make

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

  • Author: Bri McKoy


  • 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!


Instant Pot Method:

  1. Set the Instant Pot function to sauté. Add 1 TBS oil and allow to heat up. 
  2. Add carrots, onion, and potatoes. Sauté for three minutes. 
  3. Add garlic, oregano, Italian Seasoning, salt and pepper. Sauté for one more minute. 
  4. Add chicken and chicken stock. Place the lid on the Instant Pot and set the valve to “Sealing.” 
  5. Place on High Pressure for 10 minutes. 
  6. Allow for the pressure to release naturally for about 5-10 minutes. After 5-10 minutes, move the valve to “Vent” and remove lid. 
  7. 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.
  8. 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).
  9. Serve with fresh cracked black pepper and freshly grated Parmesan cheese. 

Crock-Pot Method

  1. 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. 
  2. 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). 
  3. 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.)
  4. 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. 
  5. Serve with fresh cracked black pepper and freshly grated Parmesan cheese.  


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. 

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  1. Alissa says:

    This was amazing, defiantly our new version for “basic” chicken soup… turned up a notch! I don’t think I’ll ever skip the lemon and cream again.

  2. Alisa Harvey says:

    This looks and sounds delicious! How many does this recipe serve?

  3. Rebecca M. says:

    This was my first meal made with the InstaPot (I’ve owned it now for two years, but was so lost in trying to figure out how it worked). We loved the soup! This recipe elevates the classic chicken soup. 

  4. Sara Z says:

    Oh man!!! We made this tonight and there was not a drop left in the pot!!! Had to adapt for a Dutch oven but it was so tender and delicious!!!!! Yummm!!

  5. Stephanie says:

    You MUST make this. It is so good, so simple and quick! I repeat, SO GOOD!

  6. Megan says:

    So so so good. I will not eat any other chicken soup. I want this one forever. 

  7. Laura says:

    Could you use this with red potatoes?

  8. Janina Knoche says:

    This sounds delicious! Can the recipe be adapted to work with a dutch oven/stove top?

    • Bri McKoy says:

      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 2 cups shredded rotisserie chicken (I LOVE this hack) and then add the mascarpone cheese/cream and the lemon juice. Enjoy!

  9. Jodie Grace says:

    Hi Bri I discovered you today on the organizational summit, your energy is amazing going to try a few of your recipes. I did though think this one was lemonade Chicken and potato soup. Lemonade in Australia is 7 up or sprite! So I was relieved to find it was actually a lemony soup. Cheers from Melbourne Australia. I have now subscribed to all your social media. Jodie

  10. Angelyn Knab says:

    My daughter is vegan. I see the cream substitute option – yea! Wondering if anyone has tried chickpeas in place of the chicken?

  11. Amy says:

    Another winner from Bri! ???? This was beyond easy to make on a regular Thursday night (even though I only had cream cheese on hand, it was still really tasty). To make it a little thicker, I added an arrowroot slurry and mashed the potatoes a tiny bit. It’s like avgolemono and chicken pot pie had a baby. This recipe is worth the price of admission for The Soup alone!

  12. Emily Beaver says:

    Oh my word, this soup is delicious!  It is now one of my family’s very favorite soups; possibly very favorite meals.  My kids request it frequently.  It is so easy and so delicious.  It’s creamy without being heavy.  This is such a winner!  

  13. Shelley says:

    5 stars. So simple and delish. I made it on the stove, took about 30-40ish mins for the chicken to cook. Didn’t have Italian seasoning so just threw in dried basil, marjoram, sage, and thyme w the oregano. Used heavy cream- can’t wait to try w marscapone. Thank you for this recipe Bri!

  14. Lauren says:

    Made this tonight and it was delicious!  I also added some kale at the end to get some more veggies in.

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  17. Barb says:

    Question: I am not sure what “dried Italian seasoning” is vs. Italian herbs. Can anyone shed light? Thank you!

  18. […] Creamy, Lemony Chicken and Potato Soup via Our Savory Life  […]

  19. […] Lemony Chicken and Potato Soup via Our Savory Life […]

  20. Rachel says:

    This soup is so good!!! 

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  22. Jordan says:

    I accidentally put the lemon juice in after the stock, did I just mess up the recipe??

  23. Barb says:

    Dumb question: what is the difference between Italian herbs and Italian seasoning??????‍♀️

    • Bri McKoy says:

      Not a dumb question???? There’s not that big of a difference and you can use either the seasoning or the dried Italian herbs!

  24. Kati says:

    This is THE BEST soup recipe I think I’ve ever had! There is so much flavor and its so easy to make. The only thing I will say is 3 tsp of salt was a little much for us, I will be using less next time. This will be on rotation at our house!

  25. […] Creamy Lemony Chicken and Potato Soup […]

  26. Laura says:

    Emily Ley has shared this recipe a few times and today was the perfect day to finally try it. YOWZA. It was DELISH!!!!! It marked all the boxes and I’m so glad we tried it. 

  27. Renee Tee says:

    What a find! What a keeper! This is such a delicious, low effort – high reward, utterly satisfying meal! Cheater disclosure: I subbed pulled rotisserie chicken, and I also added the lemon zest. I will make this again and again!!!

  28. Cristina Giordani says:

    Looks so good – what is a good sub for a dairy free version ? 

  29. Chris Garrison says:

    You are one of the few bloggers that answers questions. Nice! 

  30. Emmi says:

    Absolutely in love with this soup!

  31. Abigail says:

    I had the ingredients on hand and this recipe really let me embrace the use of my insta-pot. Simple, seasoned it to my family taste “aka I dint have all the seasonings” but I used sauté feature, to pressure cooker to keep warm. and have left overs for late night meal or work at home lunch. Thanks for the win    

  32. Lisa says:

    Two questions! How many does this serve? And would you lose flavor if you used shredded rotisserie chicken instead?

    • Bri McKoy says:

      This will give you 5-6 bowls of soup and you can absolutely use rotisserie chicken, just add it in at the end so it does not dry out!

  33. Sarah says:

    Best recipe ever. I make this dairy free without the marscapone cheese/whipping cream and it’s fantastic.

  34. Reeve says:

    I made this last night! So yummy:)

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