Dice the carrots, celery and onion

Peel and cut the potatoes into 1" cubes

Zest two lemons before squeezing them for 1/4 cup lemon juice

Turn the Instant Pot on saute and add the ghee to the pot

Saute the veggies in the for 4 minutes, tossing frequently

Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute

Turn the instant pot off sauté

Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot

Give the soup a gentle stir and close the lid of the Instant Pot

Set the vent to sealing and set the Instant Pot to manual high pressure for 15 minutes

Let the Instant Pot come to pressure and then cook for 15 minutes

Once the Instant Pot beeps, manually release the pressure and remove the lid

Remove the chicken breasts and shred with two forks

Add the shredded chicken back to pot with the lemon zest and stir to combine

Serve the soup with fresh lemon and dill

Dice the carrots, celery and onion

Peel and cut the potatoes into 1" cubes

Zest two lemons before squeezing them for 1/4 cup lemon juice

Heat ghee in a large pot or dutch oven over medium heat

Once the ghee has fully melted add the onions, celery, and carrots to the pot

Sauté the veggies in the for 4 minutes, tossing frequently

Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute

Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot

Give the soup a gentle stir and increase the heat to high

Allow the soup to come to a boil, cover and reduce to a simmer

Allow the soup to simmer covered for 20 minutes and turn off the heat

Remove the chicken breasts and shred with two forks

Add the shredded chicken back to pot with the lemon zest and stir to combine

Serve the soup with fresh lemon and dill