Instant Pot Lemon Chicken Orzo Soup
Instant Pot Lemon Chicken Orzo Soup is a light and delicious soup that you can make in minutes. This chicken soup is healthy, with simple ingredients.
Servings: 6
Ingredients
- 2 Tablespoon Olive Oil
- 1 Onion, chopped (about 1 cup)
- 1-2 stalks Celery, chopped (about ½ 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 1½ tsp chopped leaves)
- ½ teaspoon Kosher Saalt (or ¼ tsp table salt) or to taste
- ¼ teaspoon Pepper
- 5 cups Chicken Broth, low sodium
- 1 teaspoon Lemon Zest
- ½ cup Orzo Pasta, uncooked
After Pressure Cooking
- ¼ cup Lemon Juice, fresh
- 2-3 cups Baby Spinach Leaves
Garnish
- Grated Parmesan Cheese
- Lemon Wedges
- Fresh Parsley
Instructions
- 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.2 Tablespoon Olive Oil, 1 Onion,
- Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.1-2 stalks Celery,, 2 Carrots,, 3 cloves Garlic,
- Add the chicken, rosemary, salt & pepper. Stir.2 Chicken Thighs or Breasts,, 1 sprig Fresh Rosemary, ½ teaspoon Kosher Saalt, ¼ teaspoon Pepper
- Add the broth, lemon zest, and orzo pasta. Stir.5 cups Chicken Broth,, 1 teaspoon Lemon Zest, ½ cup Orzo Pasta,
- 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!¼ cup Lemon Juice,, 2-3 cups Baby Spinach Leaves
- Serve hot with some bread, lemon wedges, parmesan, or whatever you like.
Notes
Storage
Store this soup in an airtight container in the fridge for up to 3-4 days.Nutrition
Calories: 175kcal
