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Instant Pot Lemon Coconut Chicken Soup

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The lemon and coconut REALLY elevate this soup which is based on a classic chicken noodle soup. Creamy without the heavy cream, nourishing and just SO comforting when you need something warm and cozy. I love cooking big pots of soup like this in my Instant Pot® but you can cook this stove top too...it will just take a little bit longer!

If you’re craving a cozy, nourishing meal that comes together effortlessly, this Instant Pot Lemon Coconut Chicken Soup is exactly what you need. Bright, creamy, and comforting, this soup is a refreshing twist on classic chicken soup, made quickly and easily in the pressure cooker. With tender chicken, warming spices, fresh lemon, and creamy coconut milk, it’s the kind of recipe you’ll want on repeat—especially during busy weeks or chilly seasons.

This Instant Pot chicken soup recipe is packed with wholesome ingredients that support both flavor and nutrition. The base starts with the classic soup trio of onion, carrot, and celery, building depth and natural sweetness. Garlic and turmeric add warmth and subtle spice, while coconut milk brings a rich, silky texture without the heaviness of dairy. A squeeze of fresh lemon at the end brightens the entire dish, making each spoonful feel light yet satisfying.

One of the best parts of this lemon coconut chicken soup is how quickly it comes together. The Instant Pot locks in flavor while dramatically reducing cook time, making it perfect for weeknight dinners, meal prep, or when you need something soothing fast. It’s also a fantastic option if you’re feeling under the weather—the combination of warm broth, lean protein, and anti-inflammatory turmeric makes this soup both comforting and restorative.

The addition of pastina noodles gives this soup a nostalgic, cozy feel, making it especially appealing for kids and adults alike. Stirring in fresh spinach and parsley at the end adds color, freshness, and extra nutrients without overpowering the delicate lemon-coconut flavor.

Whether you’re looking for a light yet creamy soup, a comforting meal prep option, or a unique twist on classic chicken soup, this Instant Pot Lemon Coconut Chicken Soup delivers comfort in every bowl—with minimal effort and maximum flavor.

This Instant Pot lemon coconut chicken soup is creamy, comforting, and full of fresh flavor—perfect for an easy weeknight meal or a cozy bowl anytime you need a little extra comfort.

How To Make Instant Pot Lemon Coconut Chicken Soup

The Ingredients

Onion: Onion forms the aromatic base of the soup, adding savory depth.
Substitutes: Shallots, leeks, or yellow onion powder in a pinch.

Carrot: Carrots bring natural sweetness and color to the broth.
Substitutes: Sweet potato, parsnip, or butternut squash.

Celery: Celery adds subtle herbal flavor and balance.
Substitutes: Fennel, extra carrots, or celery seed.

Garlic: Garlic enhances the overall flavor and adds warmth.
Substitutes: Garlic paste, roasted garlic, or garlic powder.

Chicken Breasts: Lean chicken breasts cook beautifully in the Instant Pot and shred easily.
Substitutes: Chicken thighs for extra richness, rotisserie chicken (stir in at the end), or chickpeas for a vegetarian option.

Turmeric: Turmeric adds warm color and anti-inflammatory benefits.
Substitutes: Curry powder, ginger, or a pinch of paprika.

Pastina Noodles: Pastina gives the soup a comforting, classic texture.
Substitutes: Orzo, ditalini, rice, gluten-free pasta, or quinoa.

Chicken Broth: Chicken broth creates a savory, flavorful base.
Substitutes: Vegetable broth, bone broth, or low-sodium stock.

Coconut Milk: Coconut milk provides creamy richness without dairy.
Substitutes: Light coconut milk, cashew cream, oat cream, or heavy cream if dairy is fine.

Lemon: Fresh lemon juice brightens and balances the creamy broth.
Substitutes: Lime juice, apple cider vinegar, or white wine vinegar.

Spinach: Spinach adds color and nutrients without overpowering the soup.
Substitutes: Kale, Swiss chard, or frozen spinach.

Parsley: Fresh parsley adds a clean, fresh finish.
Substitutes: Cilantro, dill, green onion, or chives.

What You Need

The Steps

  • Prep all ingredients by dicing onion, carrot, celery, garlic, spinach and parsley
  • Hit sauté on your instant pot and once hot add a splash of oil
  • Add onions, carrots and celery. Cook for 4 minutes stirring often
  • Add garlic, turmeric, salt, pepper and chili flakes, stir and cook for 1 more minute
  • Hit cancel on your Instant Pot® and add water (and/or broth) and scrape the bottom with a spatula to ensure nothing is sticking to it
  • Add chicken and close the lid. Ensure the valve is set to "seal" and pressure cook for 15 minutes (it will take some time for the Instant Pot® to come to pressure)
  • Once the timer goes off, let it naturally release for 10 minutes
  • Move the valve to "vent", open the lid and using tongs remove chicken breasts
  • Hit the sauté function and add coconut milk and pasta. Let simmer for 5 minutes
  • Meanwhile dice or shred chicken and return to pot
  • Once noodles are fully cooked, hit cancel and stir in spinach and lemon juice
  • Serve with chopped parsley and crusty garlic bread!

Recipe Tips

 

Instant Pot Lemon Coconut Chicken Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 onion
  • 1 large carrot
  • 2 stalks celery
  • 3 cloves garlic
  • 2 chicken breasts
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili flakes optional
  • ½ cup small dry noodles I like to use pastina noodles
  • 4 cups water or 2 cups water and 2 cups chicken broth
  • 1 cup coconut milk
  • 1 lemon
  • 2 cups spinach
  • ¼ cup parsley

Instructions

  • Prep all ingredients by dicing onion, carrot, celery, garlic, spinach and parsley
  • Hit sauté on your instant pot and once hot add a splash of oil
  • Add onions, carrots and celery. Cook for 4 minutes stirring often
  • Add garlic, turmeric, salt, pepper and chili flakes, stir and cook for 1 more minute
  • Hit cancel on your Instant Pot® and add water (and/or broth) and scrape the bottom with a spatula to ensure nothing is sticking to it
  • Add chicken and close the lid. Ensure the valve is set to "seal" and pressure cook for 15 minutes (it will take some time for the Instant Pot® to come to pressure)
  • Once the timer goes off, let it naturally release for 10 minutes
  • Move the valve to "vent", open the lid and using tongs remove chicken breasts
  • Hit the sauté function and add coconut milk and pasta. Let simmer for 5 minutes
  • Meanwhile dice or shred chicken and return to pot
  • Once noodles are fully cooked, hit cancel and stir in spinach and lemon juice
  • Serve with chopped parsley and crusty garlic bread!

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Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

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