Name: Easy Instant Pot Chicken and Orzo Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Tbsp extra virgin olive oil; 2 cups onion, chopped (1 medium onion); 2 cups carrots, chopped (3-4 large carrots); 2 cups celery, chopped (3-4 large celery ribs); 2 lbs chicken thigh meat, 1-1½” pieces; 4 large garlic cloves, minced; 1½ tsp dried thyme; 1 tsp dried rosemary; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; ½ tsp red pepper flakes; 2 bay leaves; 6 cups chicken broth; 8 oz uncooked orzo; ½ cup chopped fresh parsley leaves; ¼ cup lemon juice, more or less to taste

This Instant Pot Chicken and Orzo Soup recipe is a hearty, healthy soup that’s perfect for cold winter days. It’s so easy to make with just one pot and minimal prep work.

Ingredients:

Extra virgin olive oil
Onion

Carrots
Celery
Chicken thigh meat

Garlic cloves
Dried thyme
Dried rosemary

Dried oregano
Salt
Black pepper

Red pepper flakes
Bay leaves
Chicken broth (Better-than-Bouillon)

Uncooked orzo
Fresh parsley leaves
Lemon juice, to taste

Making The Chicken Orzo Soup In The Instant Pot

1. Heat the pot on the saute mode and when the display says “HOT,” add the olive oil. After that, add the chopped celery, onion, and carrots, and cook, stirring periodically, for about 5-8 minutes until softened.

2. Stir in the chicken and all of the seasonings, from the garlic to the bay leaves. Cook the chicken until it is brown for about 3-5 minutes, stirring once until it is mostly no longer pink.

3. To deglaze the bottom of the pot, add just one cup of chicken broth. To prevent a future “BURN” warning, be sure to remove any stuck-on, browned parts from the bottom. After that, add the remaining broth and whisk to combine the ingredients.

Cover the top with the uncooked orzo while leaving the bottom untouched. We want to keep the orzo from sticking to the bottom of the pot before the liquids can bubble and bring the pot to pressure.

Secure the lid and cook for 3 minutes on high before doing a natural pressure release for 10 minutes. After that, slowly and manually release any remaining pressure. Since there may be some liquid leakage from the pressure valve due to the high starch content, proceed carefully and gradually seal it back up until the leakage stops. When all pressure has been removed and the pin has dropped, reopen the lid.

6. Add the chopped parsley and lemon juice. If needed, add more salt, black pepper, or lemon juice as per your taste and serve !!!

Easy Instant Pot Chicken and Orzo Soup

This Instant Pot Chicken and Orzo Soup recipe is a hearty, healthy soup that’s perfect for cold winter days. It’s so easy to make with just one pot and minimal prep work.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 Tbsp extra virgin olive oil
2 cups onion, chopped (1 medium onion)
2 cups carrots, chopped (3-4 large carrots)

2 cups celery, chopped (3-4 large celery ribs)
2 lbs chicken thigh meat, 1-1½” pieces
4 large garlic cloves, minced

1½ tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano

1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes

2 bay leaves
6 cups chicken broth
8 oz uncooked orzo

½ cup chopped fresh parsley leaves
¼ cup lemon juice, more or less to taste

Instructions

Heat the pot on the saute mode and when the display says “HOT,” add the olive oil. After that, add the chopped celery, onion, and carrots, and cook, stirring periodically, for about 5-8 minutes until softened.

Stir in the chicken and all of the seasonings, from the garlic to the bay leaves. Cook the chicken until it is brown for about 3-5 minutes, stirring once until it is mostly no longer pink.
To deglaze the bottom of the pot, add just one cup of chicken broth. To prevent a future “BURN” warning, be sure to remove any stuck-on, browned parts from the bottom. After that, add the remaining broth and whisk to combine the ingredients.
Cover the top with the uncooked orzo while leaving the bottom untouched. We want to keep the orzo from sticking to the bottom of the pot before the liquids can bubble and bring the pot to pressure.

Secure the lid and cook for 3 minutes on high before doing a natural pressure release for 10 minutes. After that, slowly and manually release any remaining pressure. Since there may be some liquid leakage from the pressure valve due to the high starch content, proceed carefully and gradually seal it back up until the leakage stops. When all pressure has been removed and the pin has dropped, reopen the lid.
Add the chopped parsley and lemon juice. If needed, add more salt, black pepper, or lemon juice as per your taste and serve !!!

Nutrition Information:

Yield:

Serving Size:

per serving
Amount Per Serving: Calories: 540 kcalTotal Fat: 25gSaturated Fat: 6gTrans Fat: 0gCholesterol: 140mgSodium: 1200mgCarbohydrates: 45gFiber: 4gSugar: 5gProtein: 35g