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- 1 lb boneless, skinless chicken breasts - 1 cup orzo pasta - 1 medium onion, finely chopped - 3 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 1 cup fresh spinach You need chicken breasts for protein and orzo for texture. The onion and garlic add flavor. Carrots and celery bring color and crunch. Fresh spinach adds a nutrient boost. - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Zest and juice of 2 lemons - Salt and pepper to taste Low-sodium chicken broth keeps the soup light. Dried thyme and oregano add depth. Lemon zest and juice give a bright, fresh taste. Adjust salt and pepper to your liking. - Fresh parsley - Additional toppings Chop fresh parsley for a pop of color and flavor. You can also add your favorite toppings, like croutons or extra lemon slices. These make your soup even more appealing. First, set your Instant Pot to the sauté function. This allows you to cook the aromatics. Next, add two tablespoons of olive oil. Wait for the oil to heat up. Once hot, add one medium onion, finely chopped, and three cloves of minced garlic. Sauté for about three to four minutes until the onion looks translucent. This step builds a great base flavor for your soup. Now, it’s time to add your veggies. Toss in three diced carrots and two diced celery stalks. Keep sautéing for another three to four minutes until they soften a bit. After that, place one pound of boneless, skinless chicken breasts into the pot. Season with salt, pepper, one teaspoon of dried thyme, and one teaspoon of dried oregano. Pour in six cups of low-sodium chicken broth and stir everything to combine well. Secure the lid on your Instant Pot. Make sure the valve is set to sealing. Select the manual function and set the timer for ten minutes on high pressure. This time is perfect for cooking the chicken through. Once the timer goes off, let it sit for five minutes. This is the natural pressure release. After that, carefully switch to quick release to let out any remaining steam. Open the pot and take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot. Next, stir in one cup of orzo pasta. Set your pot to sauté mode again and cook for about five to seven minutes, or until the orzo is tender. Finally, add one cup of fresh spinach, the juice and zest of two lemons, and mix until the spinach wilts and brightens in color. Now, it’s time to serve! Ladle the warm soup into bowls. For a lovely touch, garnish each bowl with freshly chopped parsley. Enjoy your delicious Instant Pot lemon chicken orzo soup! Seasoning makes your soup shine. Adjust the salt and pepper to your taste. I like to use fresh herbs when I can, as they bring a bright flavor. Dried herbs work too, but fresh herbs can elevate your dish. Every Instant Pot is a bit different. If yours cooks faster, reduce the time slightly. If you swap ingredients, like using quinoa instead of orzo, check the cooking time. Quinoa may need less time. For tender chicken, cut it into smaller pieces before cooking. This helps it cook evenly. When you add the orzo, stir it in well to avoid clumping. For the spinach, add it last. This keeps it vibrant and fresh. Cook it just until it wilts, about 1-2 minutes. {{image_2}} For gluten-free options, swap the orzo pasta with gluten-free pasta or rice. This change keeps the soup tasty without gluten. Always check labels to ensure the products are certified gluten-free. If you want low-carb modifications, replace orzo with cauliflower rice. It adds a nice texture, and you get to enjoy a lower carb count. You might also cut down on carrots, as they add some carbs. To spice things up, add chili flakes or a dash of hot sauce. This adds a kick to the soup and makes it more exciting. You can also try different herbs like rosemary or basil for fresh flavors. For alternative vegetables, think about using zucchini or bell peppers. These veggies mix well and add color. You can also toss in kale or Swiss chard instead of spinach for a different green. If you want to switch proteins, turkey works well in place of chicken. Use ground turkey or cubed turkey breast for a lighter taste. Tofu is a great option for a vegetarian version. Just be sure to sauté it first for better flavor. Beans like cannellini or chickpeas can also be a good choice. They add protein and fiber, making the soup heartier. Use about a can of beans, rinsed and drained, for a simple swap. Store your soup in the fridge in an airtight container. This keeps it fresh. It can stay good for up to four days. When reheating, pour the soup into a pot. Heat it on medium until hot. Stir often to avoid sticking. If you have leftovers, freeze them for later. Divide the soup into portions before freezing. Use freezer-safe bags or containers. This helps save space. To thaw, place the soup in the fridge overnight. For quick thawing, use the microwave. Reheat on medium until hot, stirring occasionally. In the fridge, the soup lasts about four days. In the freezer, it can stay fresh for up to three months. Mark your containers with dates to keep track. This way, you won’t forget what you have stored. How can I make this soup dairy-free? You can make this soup dairy-free easily. Just skip any cheese toppings. Use a dairy-free broth. This will keep it light and bright. Can I use whole wheat orzo instead? Yes, you can use whole wheat orzo. This swap adds fiber and a nutty taste. Just watch the cooking time, as it may take a bit longer. Can I cook the orzo directly in the soup? Yes, you can cook the orzo in the soup. Add it after shredding the chicken. This way, the pasta absorbs all the yummy flavors. How can I enhance the lemon flavor? To boost the lemon flavor, add more zest or juice. You can also use fresh lemon slices. Just toss them in while cooking for a bright taste. What happens if I forget to seal the valve? If you forget to seal the valve, steam will escape. The soup won't cook as it should. Always check the valve before starting the pressure cooking. How to clean the Instant Pot after cooking? Cleaning the Instant Pot is simple. Just remove the inner pot and wash it with soap and water. Wipe the lid with a damp cloth. Make sure to clean the sealing ring too. You now have all the tools to create a tasty chicken soup in your Instant Pot. We covered the main ingredients, cooking steps, and useful tips. Remember to adjust flavors and cooking times to your liking. You can also make variations for different diets or flavor preferences. Store any leftovers correctly for the best taste. Whether you enjoy it fresh or freeze some, this soup is a winner. Enjoy your cooking journey and share your delicious results!

Instant Pot Lemon Chicken Orzo Soup

Elevate your dinner with this refreshing Lemon Zing Chicken Orzo Soup! Packed with tender chicken, wholesome orzo pasta, and zesty lemon flavor, this quick and easy recipe is perfect for any night of the week. Ready in just 40 minutes, it's a go-to for delicious comfort food. Click to explore the full recipe and discover how to make this vibrant bowl of goodness that will warm your heart and brighten your palate!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup orzo pasta

1 medium onion, finely chopped

3 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

6 cups low-sodium chicken broth

1 cup fresh spinach

Zest and juice of 2 lemons

1 teaspoon dried thyme

1 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Sauté Aromatics: Set the Instant Pot to the sauté function and add olive oil. Once hot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

    Add Vegetables: Add diced carrots and celery, continuing to sauté for another 3-4 minutes until slightly softened.

      Add Chicken and Seasoning: Place the chicken breasts into the pot, season with salt, pepper, dried thyme, and oregano. Pour in the chicken broth and stir to combine.

        Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select the manual function and set the timer for 10 minutes on high pressure.

          Release Pressure: Once cooking is complete, allow for natural pressure release for 5 minutes, then carefully switch to quick release to let out any remaining steam.

            Shred Chicken: Open the pot and remove the chicken breasts. Shred them using two forks and return the shredded chicken to the pot.

              Cook Orzo: Stir in the orzo pasta and set the Instant Pot to sauté mode again. Cook for about 5-7 minutes, or until the orzo is tender.

                Finish with Spinach and Lemon: Add fresh spinach, lemon juice, and lemon zest. Stir until spinach is wilted and vibrant in color.

                  Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper as needed.

                    Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6