Instant Pot Lemon Chicken Orzo Soup Recipe
Warm up with a comforting bowl of Instant Pot Lemon Chicken Orzo Soup, a harmonious mix of tender chicken, tangy lemon, and delicate orzo, all coming together in a savoury broth that’s enhanced with a hint of fresh herbs. This recipe promises a soothing, flavour-packed meal that elevates your soup game with ease and elegance.
Instant Pot Lemon Chicken Orzo Soup Recipe
Ingredients
- Boneless skinless chicken thighs or breasts
- Olive oil
- Lemon pepper seasoning
- Vegetables: Carrots, celery, onion
- Garlic
- Seasonings: Oregano, basil, parsley, dill weed, hot sauce, Worcestershire sauce, mustard powder
- Chicken broth
- Orzo pasta
- Heavy cream
- Freshly grated Parmesan cheese
- Fresh spinach
- Lemon juice
- White wine or additional chicken broth for deglazing
Instructions
- Begin by seasoning the chicken with lemon pepper seasoning.
- In the pot of the Instant Pot, heat olive oil on the sauté setting and cook the chicken for 3-4 minutes per side. Once cooked, set aside to rest, then dice or shred it.
- Deglaze the pot with white wine or chicken broth, scraping up any browned bits from the bottom of the pot.
- Add a bit of butter and sauté the carrots, celery, and onion until they begin to soften, about 5 minutes. Then, add the garlic and continue cooking for 1 minute.
- Stir in the oregano, basil, parsley, dill weed, hot sauce, Worcestershire sauce, and mustard powder, followed by the chicken broth.
- Close the Instant Pot lid, set the valve to “sealing,” and cook on manual high pressure.
- In a separate pot, cook the orzo pasta according to package instructions to prevent it from absorbing too much broth in the soup.
- Once the Instant Pot cycle is complete, quick-release the pressure and open the lid. Return the pot to sauté mode.
- Add the cooked chicken back to the pot along with heavy cream, Parmesan cheese, and spinach. Cook until the spinach wilts.
- Remove from heat and stir in the freshly squeezed lemon juice.
- To serve, place a scoop of cooked orzo in individual bowls and ladle the hot soup over the orzo.
Pro Tips
- Cook orzo separately and add it to the soup bowls when serving to avoid the orzo soaking up all the broth.
- Flavor enhancers such as hot sauce, Worcestershire sauce, and mustard powder are crucial but won’t overpower the taste.
- Use a good-quality freshly grated Parmesan cheese for the best flavor and melting properties.
- Freshly squeezed lemon juice provides the best flavor.
Storage
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When ready to eat, prepare fresh orzo to add to the soup upon serving.
