Instant Pot Lemon Orzo Chicken Soup

Filled with spinach and peas, this Instant Pot Lemon Orzo Chicken Soup is an easy healthy weeknight dinner!

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Why You’ll Love This Instant Pot Lemon Orzo Chicken Soup

• it’s full of healthy goodness – packed with spinach, peas, chicken, and onions
• the lemon really brightens up the soup
• it’s a delicious way to change up traditional chicken noodle soup

What You’ll Need

• olive oil
• onion
• salt
• dried basil
• dried oregano
• garlic powder: I prefer this to fresh garlic for this recipe
• chicken breasts: boneless, skinless
• chicken stock/broth
• lemon juice
• orzo: or a pasta or noodle of your choice
• peas: fresh or frozen
• spinach
• optional: parmesan for topping

How To Make This IP Chicken Soup

• On sauté mode, add in olive oil and onion with salt. Sauté for 2-3 minutes before adding in the dried basil, dried oregano, and garlic powder. Stir to combine.
• Add in the chicken breasts and the chicken broth.
• Close the IP lid, set it to sealing, and set the IP to pressure cook for 6 minutes.
• When done, quick release, remove the chicken breasts to shred, and set to sauté mode for 6 minutes.
• Add in the lemon juice and orzo. Stir every so often and at the 3 minute mark, add in the peas and spinach. Add the chicken back in once you’re done shredding.
• Stir to combine everything and serve immediately. Top with parmesan if you desire.

Recipes Variations

• add in additional vegetables such as diced carrots, celery, etc at the beginning with the onions
• top with some parmesan
• chicken breasts can be swapped out for chicken thighs
• swap out the orzo for another pasta or noodle of your choice

Tips and Notes

• the orzo will start soaking up the soup quickly – this soup is meant to be eaten immediately after you finish making it.

Continue to Content

Instant Pot Lemon Orzo Chicken Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Filled with spinach and peas, this Instant Pot Lemon Orzo Chicken Soup is an easy healthy weeknight dinner!

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Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 tsp salt
• 1 tbsp dried basil
• 1/2 tbsp dried oregano
• 1 tbsp garlic powder
• 2 chicken breasts, boneless, skinless
• 6 cups chicken stock/broth
• 1 lemon, juiced
• 1 cup orzo
• 1 cup peas, fresh or frozen
• 2 cups spinach, packed or 3 large handfuls
• optional: parmesan for topping

Instructions

1. On sauté mode, add in olive oil and onion with salt. Sauté for 2-3 minutes before adding in the dried basil, dried oregano, and garlic powder. Stir to combine.
2. Add in the chicken breasts and the chicken broth.
3. Close the IP lid, set it to sealing, and set the IP to pressure cook for 6 minutes.
4. When done, quick release, remove the chicken breasts to shred, and set to sauté mode for 6 minutes.
5. Add in the lemon juice and orzo. Stir every so often and at the 3 minute mark, add in the peas and spinach. Add the chicken back in once you’re done shredding.
6. Stir to combine everything and serve immediately. Top with parmesan if you desire.

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• 
  Instant Pot 60 DUO Plus 6 Qt 9-in-1 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 473Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 65mgSodium: 1318mgCarbohydrates: 46gFiber: 6gSugar: 11gProtein: 38g

All nutritional information is an estimation with a plugin.

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• Instant Pot Shrimp Risotto
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