Lemon Chicken Orzo Soup – Instant Pot

Lemon Chicken Orzo Soup – Instant Pot

Lemon Chicken Orzo Soup – Instant Pot

Instant Pot Lemon Chicken Orzo Soup is a light and delicious soup that you can make in minutes. This pressure cooker lemon chicken orzo soup is healthy, with simple ingredients, and is an easy Instant Pot chicken soup.


  • 2 Tablespoon Olive Oil
  • 1 Onion, chopped (about 1 cup)
  • 1-2 stalks Celery, chopped (about ½ cup)
  • 2 Carrots, chopped (about 1 cup)
  • 3 cloves Garlic, minced
  • 2 Chicken Thighs or Breasts, skinless/boneless (cut in larger than bite sized pieces)
  • 1 sprig Fresh Rosemary (about 1½ tsp chopped leaves)
  • ½ teaspoon Kosher Salt (or ¼ tsp table salt) or to taste
  • ¼ teaspoon Pepper
  • 5 cups Chicken Broth, low sodium
  • 1 tsp Lemon Zest
  • ½ cup Orzo Pasta, uncooked

 After Pressure Cooking

  • 2-4 Tablespoons Lemon Juice, fresh (2 T was plenty for us)
  • 2-3 cups Baby Spinach Leaves


  • Grated Parmesan Cheese
  • Lemon Wedges
  • Fresh Parsley


  1. Prep all the ingredients before starting to cook the soup. Veggies chopped, etc.
  2. Turn pot on to the sauté setting. When the pot is hot, add the olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.
  3. Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.
  4. Add the chicken, rosemary, salt & pepper. Stir until chicken is browned.
  5. Add the broth, lemon zest, and orzo pasta. Stir.
  6. Place the lid on and set the steam release knob to the Sealing position.
  7. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select Soup setting.
  8. When the cook time is finished, do a *Controlled Quick Release of the steam/pressure. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
  9. When the pin in the lid drops down, open it and add the lemon juice (start with 2 Tablespoons) and the spinach leaves. Taste and adjust salt, if needed, and add the remaining lemon juice if you want.
  10. Serve hot with lemon wedges, parmesan, or whatever you like.

Note: Recipe from www.simplyhappyfoodie.com by Sandy Clifton

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