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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Servings: 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