Ingredients for Instant Pot Lemon Chicken Orzo Soup
- Grapeseed Oil
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- Garlic Cloves
- Onion
- 1 cup carrots, peeled and chopped
- 1 cup celery, chopped
- Chicken Broth
- 1 bay leaf
- Orzo Pasta
- Rosemary
- Lemon, Juice Of
- Salt And Pepper
- Frozen Spinach
- Heavy Cream
- Parmesan Cheese
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How to Make Instant Pot Lemon Chicken Orzo Soup
- Chop onions, garlic, carrots, and celery. Cut chicken into 1-inch pieces.
- Set Instant Pot to sauté mode. Add olive oil, onions, and garlic. Sauté for 2 minutes, stirring occasionally.
- Add chicken to the pot and cook for 3 minutes, stirring occasionally, until lightly browned.
- Add carrots, celery, orzo, salt, pepper, chicken broth, bay leaf, and rosemary to the Instant Pot.
- Stir well to combine.
- Cancel sauté mode. Close the lid and set the vent to the sealing position.
- Pressure cook on high for 6 minutes.
- Allow for a natural pressure release for 5 minutes, then manually quick release any remaining pressure.
- Carefully open the lid. Remove the bay leaf and rosemary sprig.
- Stir in spinach and lemon juice until spinach is wilted and incorporated.
- Set Instant Pot to sauté mode and bring the soup to a simmer for 1 minute.
- Stir in heavy cream. (If making ahead, omit cream and add after reheating.)
- Serve hot, garnished with shredded Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
20g
Fat
47g
Carbs
10g
