Instant Pot Lemon Chicken Orzo Soup is a light and delicious soup that you can make in minutes. This pressure cooker lemon chicken orzo soup is healthy and tasty, with simple ingredients, and is an easy Instant Pot chicken soup to make.
Instant Pot Lemon Chicken Orzo Soup
The Fall season means the kids are back in school, and people more often together in close quarters. There is a greater chance of catching a cold, or some other bug.
Other than my Instant Pot Elderberry Syrup recipe, I like to have a simple chicken soup recipe on hand that I can make easily and quickly if one of us is under the weather. One that doesn’t come from a can.
Fall is also the time when more people think about eating soups. If you know me at all, you know that I am crazy about soup, and that Instant Pot® soups are my favorite!
Instant Pot Lemon Chicken Orzo Soup is best made with skinless/boneless chicken thighs, as they are more juicy and tender than skinless/boneless chicken breasts. Either way you make this soup, it will be delicious!
If you are making Instant Pot Lemon Chicken Orzo Soup with breast meat, cut the pieces a little larger than bite-sized, and that will help them not be too dry. The short cook time helps with that as well.
Orzo pasta comes in whole wheat as well as the regular kind, so if you want a whole grain option, look for that. Orzo is really economical, too. I can often find a 1 lb box of name brand orzo for 99 cents!
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Instant Pot Lemon Chicken Orzo Soup is a light and delicious soup that you can make in minutes. This pressure cooker lemon chicken orzo soup is healthy, with simple ingredients, and is an easy Instant Pot chicken soup.
- 2 Tbsp Olive Oil
- 1 Onion, chopped (about 1 cup)
- 1-2 stalks Celery, chopped (about 1/2 cup)
- 2 Carrots, chopped (about 1 cup)
- 3 cloves Garlic, minced
- 2 Chicken Thighs or Breasts, skinless/boneless (cut in larger than bite sized pieces)
- 1 sprig Fresh Rosemary (about 1 1/2 tsp chopped leaves)
- 1/2 tsp Kosher Saalt (or 1/4 tsp table salt) or to taste
- 1/4 tsp Pepper
- 5 cups Chicken Broth, low sodium
- 1 tsp Lemon Zest
- 1/2 cup Orzo Pasta, uncooked
- 1/4 cup Lemon Juice, fresh
- 2-3 cups Baby Spinach Leaves
- Grated Parmesan Cheese
- Lemon Wedges
- Fresh Parsley
Have all of your ingredients prepped before starting to cook the soup. Veggies chopped, etc.
Turn pot on to the sauté setting. When the pot is hot add the olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.
Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.
Add the chicken, rosemary, salt & pepper. Stir.
Add the broth, lemon zest, and orzo pasta. Stir.
Place the lid on and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes.
When the cook time is finished, do a *Controlled Quick Release of the steam/pressure. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
When the pin in the lid drops down, open it and add half of the lemon juice and the spinach leaves. Taste and adjust salt, if needed, and add the remaining lemon juice if you want. I tell people to use half in case they think it's too lemony. I like the full amount, but you may not. Or you may like more!
Serve hot with some bread, lemon wedges, parmesan, or whatever you like.
RESOURCES TO MAKE Instant Pot Lemon Chicken Orzo Soup recipe and more
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