Instant Pot Lemon Chicken Orzo Soup

This lemon chicken orzo soup is fresh, herbaceous and slightly zesty! Making it in the Instant Pot is quick, easy and enhances the delicious flavor of the soup. It is the perfect meal for the whole family, especially on a busy weeknight! I like to buy a rotisserie chicken at the store to use in it. This cuts way back on preparation time, so the meal can be ready in under 30 minutes.

4.75 from 12 votes

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Course: Soup

Cuisine: Instant Pot

Keyword: Lemon Chicken Orzo Soup

Prep Time: 10

Cook Time: 10

Servings:

Calories: 218kcal

Equipment

Instant Pot

Ingredients

2 tablespoons olive oil
1 medium yellow onion chopped (about 1 cup)
3 cloves garlic finely minced
3 medium carrots diced (about 1 ½ cups)
3 medium celery stalks chopped (about 1 ½ cups)
1 rotisserie chicken shredded with skin and bones removed
6 cups chicken broth
½ teaspoon turmeric powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup uncooked orzo
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 fresh bay leaves
4 tablespoons fresh lemon juice about 1 medium lemon
¼ cup fresh parsley chopped for garnish (optional)

Instructions

Turn your Instant Pot on to saute mode and add the olive oil. Once the oil is heated and shimmering, add onion and garlic. Stir and cook until fragrant, about 1 minute.
Add the carrots and celery. Stir occasionally and cook until slightly softened, about 2 minutes.
Add in the chicken, chicken broth, turmeric, kosher salt, pepper, and orzo. Stir to combine.
Tie the fresh thyme, rosemary, and bay leaves together with kitchen twine and place on top of the soup.
Seal the Instant Pot lid and cook on manual mode on high pressure for 5 minutes. After the time is up, quick-release the pressure valve.
Remove the thyme, rosemary, and bay leaf bundle from the pot.
Stir in the fresh lemon juice. Taste and add more lemon juice, salt, and pepper to your liking. Garnish with fresh parsley and serve immediately.

Nutrition