From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners

This Instant Pot chicken and orzo soup is the one I make when someone in the house is run-down and I still have three other things on the stove. Bone-in thighs go in with the broth and vegetables, the lid locks, and I walk away. The pressure cooker does the heavy lifting while I fold laundry or help with homework.

The orzo goes in after the pressure cycle finishes, straight into the hot pot on Saute mode. That extra ten minutes of stirring is the only part that actually needs your attention. What comes out is a broth that tastes like it simmered all afternoon, with pasta that is tender but not waterlogged.

A squeeze of lemon at the end keeps the whole pot tasting clean and bright, which matters when you are ladling this into bowls for the fourth time that week.

Why you will love this

Bone-in thighs build a broth that tastes slow-cooked without the slow cook time.
Orzo holds its shape better than egg noodles after a day in the fridge, so leftovers are still worth eating.
Lemon juice stirred in at the end keeps the flavor sharp instead of muddy.
One pot handles everything from the initial saute to the final simmer.
The pressure step is fully hands-off, so you are only standing at the stove for the orzo finish.

Tips for success

Add the orzo only after the pressure cooking is done. If it goes in before, it turns into a thick, gluey paste by the time the chicken is cooked through.
Stir the orzo every minute or two while it simmers on Saute. It sinks and sticks to the bottom of the Instant Pot faster than it does in a regular pot.
Skim any visible fat off the surface after you remove the chicken. Bone-in thighs release a lot of fat, and skimming takes thirty seconds but makes a noticeable difference in the finished bowl.
Pull out the bay leaf before you shred the chicken back into the pot. I have found half a bay leaf in a bowl more than once and it is not a fun surprise.

If the soup thickens overnight

Orzo keeps absorbing broth in the fridge, so day-two soup is often closer to a thick stew than a soup.
Add a splash of chicken broth or water when reheating and stir well before it comes to a simmer.
If the texture is still too thick, a squeeze of fresh lemon when you serve it wakes the whole bowl back up.
Do not reheat on high heat or the orzo gets mushy fast. Medium-low on the stovetop works better than the microwave for a full pot.

Substitutions

Boneless skinless thighs work if that is what you have. Cut the pressure cook time to 10 minutes and the broth will be lighter but still good. If you are starting with leftover rotisserie chicken, skip the pressure step for the meat: pressure cook the vegetables and broth for 3 minutes, then switch to Saute, add the shredded chicken, and stir in the orzo from there. Small pasta shapes like ditalini or small shells can replace orzo if that is what is in the pantry.

For a gluten-free version, swap the orzo for cooked white rice stirred in at the end. It does not absorb the broth the same way, so add it just before serving rather than letting it simmer in the pot.

Make-ahead and storage

Refrigerate leftovers in a covered container for up to 4 days. The orzo will keep soaking up broth as it sits, so plan to add a little extra liquid when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.

If you want to freeze this soup, freeze it before adding the orzo. The pasta does not hold up well through freezing and thawing. Store the broth and chicken separately, then cook a fresh batch of orzo when you are ready to serve. The soup base freezes well for up to 3 months.

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