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This easy instant pot Lemon Chicken and Vegetable Soup is a warm and comforting soup that is paleo, gluten-free and whole 30 approved!
Well, the weather in Texas can’t seem to make up it’s mind. One moment, it feels like spring is here. And the next, it feels like the dead of winter again. It got cold again last week, and all I wanted was soup. I wanted to make a good, hearty chicken soup using the instant pot, because lately I am all about my instant pot! There is so much you can do with it, and it makes my life a bit easier when I’m busy and stressed and want to cut down on cooking time and dishes used. This paleo Chicken Veggie soup was just what I needed.
This instant pot Lemon Chicken Vegetable soup was a warm and comforting soup that was a simple, healthy meal. This hearty soup is gluten free, paleo, and whole 30 approved! This meal is packed with nutrients and protein and full of flavor.
No need to cook the chicken before hand, and this is great for meal-planning for the week for a family because it will give you plenty of leftovers for lunches. I live by meals that give me a ton of leftovers because it makes packing lunches so much simpler. Also, this instant pot paleo chicken veggie soup is a great budget friendly meal. It is inexpensive to make and will last the week!
This Instant Pot Paleo Lemon Chicken Vegetable Soup is a healthy, hearty meal that is simple and flavorful, and warm and comforting.
- 3 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 5 cloves garlic minced
- 1 small yellow onion diced
- 5 carrots sliced thin
- 3 celery stalks chopped
- 4 cups chicken broth
- 4 cups water
- 1 lemon juiced
- 1 tsp thyme
- salt and pepper to taste
Add the oil to the instant pot and set it to saute. Add the garlic, onion and celery to the instant pot and stir for 3-4 minutes, until the onion is translucent and the garlic is fragrant.
Add the carrots to the instant pot. Then place the chicken breasts into the pot along with the broth and water.
Place the lid onto the instant pot and lock it, and make sure it is set to "sealing." Set the instant pot to manual or high pressure for 12 minutes.
Once the pressure has built up and the soup has cooked for 12 minutes, do a quick release of pressure.
Remove the lid. Remove the chicken from the instant pot and shred with two forks, then replace.
Add the thyme into the pot and stir. Then add lemon juice and salt and pepper to taste.
Serve and enjoy!