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.
Recipe
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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RateServings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon salt
- 1 tablespoon dried basil
- ½ tablespoon dried oregano
- 1 tablespoons garlic powder
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth, low sodium
- 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
- 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.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 43g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1974mg | Potassium: 664mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1732IU | Vitamin C: 36mg | Calcium: 96mg | Iron: 3mg
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