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Lemon Garlic Chicken Orzo Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup orzo
  • Juice and zest of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Set the Instant Pot to saute and add the olive oil. Cook the onion, garlic, carrots, and celery for 3 minutes until the onion softens.
  • Add the chicken breasts, chicken broth, salt, and black pepper. Stir once, then secure the lid.
  • Cook on manual high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
  • Stir in the orzo. Set the Instant Pot to saute and cook for 6 minutes, stirring often, until the orzo is tender.
  • Turn off the heat. Stir in the lemon juice, lemon zest, and parsley. Taste and adjust salt if needed before serving.

Notes

Use the saute function again briefly if the orzo absorbs too much broth after cooking. Leftovers keep well in the fridge for three days and reheat best with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand, but do not skip the lemon zest as it adds the main bright note.
Course: Soup
Cuisine: Mediterranean
Equipment: Instant Pot