Instant Pot Lemon Chicken Orzo Soup
Ingredients
The soup base
-
2
Tablespoon
Olive Oil
-
1
cup
Onion, chopped
-
1-2
stalks
Celery, chopped
-
2
cup
Carrots, chopped
-
3
cloves
Garlic, minced
-
2
pieces
Chicken Thighs or Breasts, skinless/boneless
-
1
sprig
Fresh Rosemary
-
½
teaspoon
Kosher Salt
-
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
-
to taste
Grated Parmesan Cheese
-
to taste
Lemon Wedges
-
to taste
Fresh Parsley
Instructions
- Prepare all ingredients before starting to cook.
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onions and cook until translucent.
- Add celery, carrots, and garlic; cook for about 20 seconds.
- Add chicken, rosemary, salt, and pepper; stir well.
- Pour in the broth, lemon zest, and orzo; stir to combine.
- Seal the lid and set the steam release knob to sealing.
- Select the pressure cook setting and set the timer for 3 minutes.
- Perform a controlled quick release of steam when cooking is finished.
- Once safe, open the lid and add half of the lemon juice and spinach.
- Taste and adjust seasoning, adding more lemon juice if desired.
- Serve hot with garnishes like bread, lemon wedges, and parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
175
Total fat
7g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
70mg
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