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Instant Pot Mediterranean Lemon Chicken Soup
Here’s a fun take on a comforting dish that just might make your taste buds sing!
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 large carrot, sliced
- 1 cup celery, diced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked quinoa
- Fresh parsley for garnish
Instructions
Set Instant Pot to sauté mode and add onion.
Cook until softened, about 3-4 minutes.
Add garlic and cook for another 1 minute.
Add chicken thighs, broth, carrot, and celery.
Stir in lemon juice, zest, oregano, thyme, salt, and pepper.
Close lid and set to high pressure for 10 minutes.
Quick release the pressure and open lid.
Remove chicken, shred it, and stir in cooked quinoa.
Serve in bowls and garnish with parsley.
Pro Tips
Troubleshooting
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, just add 5-10 extra minutes to the cook time.
Brown rice or couscous can be used instead.
Yes, just make sure your Instant Pot can handle it.
Chicken should reach 165°F and be easily shredded.
No, it's mild, perfect for all ages.