Easy Instant Pot Lemon Chicken Orzo Soup
A comforting chicken soup made easy in the Instant Pot with tender chicken, orzo pasta, fresh vegetables, and bright lemon juice. Ready in 30 minutes!
Ingredients
- 1 tablespoon olive oil butter works too
- 3/4 cup yellow onion diced
- 1 tablespoon garlic minced (use fresh)
- 3/4 cup carrot small pieces
- 3/4 cup celery small pieces
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon thyme dried
- 2 cups chicken broth or vegetable broth
- 1/2 lb chicken breast boneless skinless (thighs work too)
- 1/3 cup orzo pasta
- 1 tablespoon lemon juice fresh squeezed
- 2 tablespoons parsley leaves fresh, chopped
Instructions
- Turn your Instant Pot to SAUTE mode. Add olive oil and let it heat until shimmery.
- Add diced onions and minced garlic. Sauté for 2 minutes until fragrant.
- Add carrots, celery, salt, black pepper, and thyme. Pour in chicken broth and stir well.
- Place chicken breasts on top of the vegetables and push down gently so they're mostly covered by liquid.
- Press CANCEL to stop saute mode. Close the lid, turn the vent to SEALING, and set to MANUAL or PRESSURE COOK on high for 6 minutes.
- When the timer beeps, allow natural pressure release for 10 minutes. Then carefully turn the vent to VENTING to release remaining pressure.
- Open the lid and remove chicken breasts with tongs. Place on a cutting board and shred with two forks. Set aside.
- Add orzo pasta to the Instant Pot. Return shredded chicken to the pot.
- Switch to SAUTE mode and cook for 6 minutes, stirring occasionally, until orzo is tender but still has a bite.
- Press CANCEL. Stir in fresh lemon juice and chopped parsley. Taste and adjust salt and pepper as needed. Serve hot.
Notes
Stovetop Method: Sauté onions and garlic in a large pot. Add vegetables, broth, seasonings, and chicken. Bring to a boil, reduce heat, cover and simmer 15 minutes. Add orzo and cook 8-10 minutes. Shred chicken, return to pot, finish with lemon and parsley.
Storage: Store in airtight containers for 3-4 days. Orzo will absorb liquid; add extra broth when reheating.
Freezing: Freeze before adding orzo. Store up to 3 months. Thaw, reheat, and add fresh orzo when ready to serve.
Shortcut: Use rotisserie chicken. Skip raw chicken and add shredded rotisserie chicken with the orzo at the end.
Variations: Add spinach, mushrooms, or white beans. Try different herbs like dill or basil. Make it creamy by adding a splash of heavy cream.