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Instant Pot Chicken and Orzo Soup, instant pot soup recipes
Front Porch Recipe

Instant Pot Chicken and Orzo Soup

Bone-in chicken thighs build a rich broth under pressure, then orzo cooks right in the pot with carrots, celery, and lemon for a bright, weeknight chicken soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs skin removed
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4-inch coins
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 6 cups chicken broth low-sodium
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 cup dry orzo pasta
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 6-quart or 8-quart Instant Pot

Method
 

  1. Set the Instant Pot to Saute. Heat the olive oil. Season chicken lightly with salt and pepper and brown 2 to 3 minutes per side. Transfer to a plate.
  2. Add onion, carrots, and celery. Cook 3 to 4 minutes until the onion softens. Stir in garlic for 30 seconds.
  3. Pour in a splash of broth and scrape up browned bits. Return the chicken. Add remaining broth, thyme, bay leaf, salt, and pepper. Press Cancel.
  4. Lock the lid, valve to Sealing. Pressure cook on High for 12 minutes. Natural release 10 minutes, then quick release remaining pressure.
  5. Transfer chicken to a board. Discard the bay leaf. Shred the meat, discard bones, and return the chicken to the pot.
  6. Set Saute. Stir in the orzo and cook 7 to 9 minutes, stirring often, until the orzo is tender. If the soup gets too thick, add a splash of broth or water.
  7. Stir in lemon juice and parsley. Taste and adjust salt. Serve hot.

Notes

Cook the orzo after pressure cooking so it stays toothsome and does not soak up the whole pot of broth.