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Slow Cooker Instant Pot Chicken and White Rice Soup, instant pot soup recipes
Brittany Stage

Instant Pot Lemon Chicken Orzo Soup

Tender shredded chicken, orzo pasta, and fresh lemon make this a lighter, brighter alternative to traditional chicken noodle soup. It comes together quickly in the Instant Pot and is just as comforting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts about 2 to 3 medium breasts
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 medium carrots sliced into 1/4-inch rounds
  • 2 stalks celery sliced
  • 6 cups chicken broth low-sodium
  • 1 tsp dried dill
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup orzo pasta uncooked
  • 3 tbsp fresh lemon juice from about 2 lemons
  • 1 tsp lemon zest from 1 lemon
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 6-quart Instant Pot
  • two forks for shredding
  • ladle
  • zester or microplane
  • cutting board

Method
 

  1. Press Saute on the Instant Pot and add the olive oil. Once it is hot, add the diced onion, carrots, and celery. Cook for 3 to 4 minutes, stirring a couple of times, until the onion softens and the vegetables start to smell fragrant. Add the garlic and cook for 30 more seconds.
  2. Nestle the whole chicken breasts into the pot on top of the vegetables. Pour in the chicken broth. Season with the salt, pepper, and dried dill. Give everything a gentle stir to combine. Press Cancel to turn off Saute mode.
  3. Secure the lid and set the valve to Sealing. Press Pressure Cook and set to High pressure for 12 minutes. When the cooking time is done, carefully turn the valve to Venting for a quick release. Steam will release forcefully so keep your hands and face clear.
  4. Open the lid and use tongs to transfer the chicken breasts to a cutting board. Shred the chicken using two forks, pulling it apart into bite-sized pieces. It should pull apart easily. Set it aside.
  5. Press Saute on the Instant Pot and bring the broth back to a gentle simmer. Stir in the dry orzo. Cook for 8 to 10 minutes, stirring every couple of minutes so the orzo does not stick to the bottom, until it is tender but still has a little bite.
  6. Press Cancel to turn off the heat. Stir the shredded chicken back into the pot. Now add the lemon juice and lemon zest. Do not add these while the broth is still boiling. Adding them off heat keeps the lemon flavor bright and prevents it from turning flat or slightly bitter.
  7. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with fresh chopped parsley. Serve immediately.

Notes

Orzo absorbs broth as it sits, so the soup thickens in the refrigerator overnight. When reheating leftovers, add a splash of chicken broth to bring it back to a soup consistency. Always add lemon juice after the pot is off the heat.