Learn how to make Instant Pot lemon chicken orzo soup for a cozy dish that will brighten up your menu. It’s comforting without being too heavy, nutritious and full of sparkling lemon flavor.
1teaspoonItalian mixed herbs(or if no mix is available, use dried thyme or rosemary or half/half)
6cupschicken broth
2chicken breastsmedium, cut into halves
Part 2
1cuporzo
1 teaspoonlemon zest(from ½ lemon or so)
1tablespoonhoney
Part 3
1.5tablespoonflour
2tablespoonlemon juice
1cupParmesan cheesegrated
¼teaspoonblack pepper
2tablespoonparsleychopped
Chilli flakes for garnish (optional)
Instructions
Part 1
Turn the Instant Pot on Saute setting, Normal mode. Add olive oil, butter, onions, celery and carrots, sprinkle with salt. Cook for 5-6 minutes, stirring a few times, until nicely softened.
Add garlic, Italian herbs and and stir through. Pour in the chicken stock and stir through scraping the bottom of the pot with a spatula.
Nestle the chicken pieces in the stock. Secure and lock the lid, set to 10 minutes on HIGH pressure. The pot will take 10 minutes to come to pressure.
Once done, use the quick release to let off the pressure.
Part 2
Open the lid and remove the chicken breasts to a cutting board to cool down. Then shred or dice the chicken into small pieces.
Add the cooked chicken, orzo, lemon zest, and honey to the soup and stir. Set to Saute setting and bring to a boil (no lid). Cook for 5-7 minutes or until orzo is cooked to your liking.
Part 3
Scoop ¼ cup of the liquid into a bowl and whisk in the flour until smooth slurry texture. Pour this mixture into the soup while it’s still really hot. Stir to thicken.
Then add lemon juice, Parmesan cheese, and black pepper. Stir everything well and taste for salt.
Top with parsley, you can stir it through and chop extra for garnish.
Serve with extra parsley and Parmesan on top. Might be nice to have a few pieces of shredded chicken poking out. Sprinkle a few chili flakes and a drizzle of olive oil.