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Instant Pot Chicken Orzo Soup is a quick and easy recipe for chicken soup featuring tender chicken and perfectly cooked orzo in a light and bright broth kissed with lemon.
Inspired by my recipe for Lemon Chicken Orzo Soup, this flavorful recipe for Instant Pot Orzo Soup is made with everyday, wholesome ingredients to deliver a comforting soup in under 30 minutes!
Why You Will Love Instant Pot Orzo Soup
- Super Flavorful. Thanks to the dry white wine, the garlic, and the fresh lemon juice, this recipe delivers nuanced, restaurant-quality flavor with minimal effort.
- Family-Favorite Recipe. Everyone loves this soup! it is made with picky-eater-approved pasta and chicken.
- Healthy 30-Minute Dinner Recipe. From start to finish, this flavorful Instant Pot Soup comes together in 30 minutes. Quick and easy!
- Comforting & Soul-Satisfying Soup. Just like Chicken and Vegetable Soup and Instant Pot Chicken Noodle Soup, this recipe is loaded with antioxidants and rich chicken broth that will help you feel better when you are feeling under the weather.
Notes on Ingredients
- Chicken: Use either boneless, skinless chicken breast or chicken thighs.
- Aromatics: Just like most recipes for chicken soup, this recipe calls for using a combination of onions, carrots, celery, and garlic. For best results, use a yellow or white onion.
- White Wine: Dry white wine, such as Pinot Grigio or Chardonnay, adds a depth of flavor and richness that cannot be duplicated using just broth.
- Chicken Stock: Use your favorite low-sodium store-bought, homemade chicken stock, or Instant Pot Chicken Stock.
- Orzo: Orzo is the best choice for this soup. Changing the type of pasta will change the cooking time and results.
- Lemon: Adding the zest and juice of a lemon will really make the flavors pop and take the soup to a delicious new level.
How to Make Instant Pot Chicken Orzo Soup
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Sauté the Chicken and Veggies
It only takes a few extra minutes to sauté the chicken with the carrots, onions, and celery using the sauté function, but it really helps to add depth of flavor to this soup.
Deglaze with Wine
Adding wine to the inner pot and scraping up the browned bits from the bottom of the inner pot, works to not only add acidity and balance to the soup but also helps to prevent a burn notice. Then you can add in the stock, and orzo.
Use Precise Timing
After the cooking time has elapsed, let the pressure release for exactly 10 minutes. This will ensure your chicken and orzo are perfectly cooked.
Finish with Lemon
Adding the zest and juice of a fresh lemon brings this soup to life and gives it a memorable flavor.
Serving Suggestions
Instant Pot Chicken Orzo is fabulous served alongside No-Knead Dutch Oven Bread and a simple Spinach Avocado Salad or Copycat Panera Greek Salad for a soul-satisfying, nourishing meal.
Substitutions/Modifications
- Alcohol-Free: Omit the wine, and replace it with additional chicken stock.
- Make it with Leftover Chicken: In place of sautéing the chicken, stir in 2 cups of diced leftover rotisserie chicken or cooked, shredded Instant Pot Chicken breast along with the orzo.
- Keep the Soup Vegetarian: Use vegetable broth in place of the chicken stock and in place of the cubed chicken, add 16 ounces of canned chickpeas, that have been rinsed and drained.
- Add some Spice. Add up to 1 teaspoon of crushed red pepper flakes to the soup for a bit of heat.
- Add more flavor: Feel free to add in 1 sprig of fresh thyme or ½ teaspoon of dried thyme, which pairs well with the chicken and lemon in this soup.
Storing/Reheating Instructions
- Refrigerate: Store leftover cooled orzo soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Transfer the cooled soup to an airtight, freezer-safe container, leaving 1 inch of room for expansion, and freeze for up to 3 months in the freezer.
- Reheat: Allow the soup to defrost in the refrigerator overnight if needed. Simmer over low heat or microwave in 30-second intervals until warmed through. Keep in mind that the orzo will absorb liquid as the soup chills, so you may need/desire to thin out the soup with additional broth or water.
More Instant Pot Chicken Soup Recipes
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Dumplings
- Instant Pot White Chicken Chili
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Gnocchi Soup
If you tried this Instant Pot Chicken Orzo Soup, I would love for you to leave a review and comment below.
Instant Pot Chicken Soup with Orzo
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed into 1" pieces
- kosher salt and pepper to taste
- 1 small yellow onion, minced
- 2 ribs celery, minced
- 2 large carrots, peeled and thinly sliced
- 1 tablespoon minced garlic, *see note
- ¼ cup dry white wine
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1 cup dried orzo
- 1 small lemon
Instructions
- Using the sauté function, turn the Instant Pot on, add ½ tablespoon extra virgin olive oil, and let the oil heat briefly.
- Once the oil has heated, add in 1 pound boneless, skinless chicken breasts or thighs (cubed) and season with salt and pepper. Add in 1 small yellow onion (minced), 2 ribs celery (diced), and 2 large carrots (sliced), and saute until the chicken is golden and the onion has begun to soften. Once softened, add in 1 tablespoon minced garlic and toast for 30-60 seconds, just until your nose begins to smell the garlic.
- Add ¼ cup dry white wine (or additional stock), and using a wooden spoon or spatula, scrape up any browned bits from the bottom of the inner pot. Let the wine (or stock) cook for 1 minute, then hit cancel to turn off the sauté function.
- Add 6 cups low-sodium chicken stock, 2 bay leaves, and 1 cup dried orzoto the inner pot. Season with salt and pepper and stir to combine.
- Place the lid on the Instant Pot, and be sure the venting knob is sealed or the lid is locked. Using the manual or pressure cook button, set the cooking time to 2 minutes on high pressure. Once the cooking time has elapsed, allow pressure to release for exactly 10 minutes. After 10 minutes, use the handle on a long utensil to carefully knock the vent knob from sealed to venting.
- Open up the Instant Pot, add in the zest and juice 1 small lemon, and stir to combine. Remove the bay leaves and dish up the orzo soup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavor was good however the amount of orzo is too much. It absorbed the broth fast and turned into an undesirable consistency. Followed the recipe exactly as written.
Hi Judit! I am glad you enjoyed the flavor so much 🙂 As for the orzo, did you happen to allow pressure to release longer than the recipe states? That will cause the orzo to expand as it sits longer? I ask, because this is not a common issue with this recipe.
I'm cutting carbs and will be using only half the amount of orzo. Will I need to reduce the amount of chicken broth? Also the stove top version of this recipe gives you the option of using rotisserie chicken? Could I also use precooked chicken when using the instant pot version? Would I cook the soup and then just add the cooked chicken just to heat it up?
Hi Rose! If you are cutting the orzo in half, I would reduce the broth to 5 cups to account less liquid absorption. Alternatively, you could add more chicken for more protein if desired. And yes, you absolutely can prepare the soup as directed omitting the chicken. Once pressure cooked, add the chicken and let sit for a few minutes (covered) to warm through.
If I use whole chicken thighs and shred them after it cooks, do I need to increase cook time, and add orzo at a later time?
Hi Ann! Whole chicken thighs would need longer than 2 minutes. So I would suggest, cooking for 8 minutes with a natural pressure release. Remove the chicken, add orzo and cook for 3 minutes with 10 minutes natural release. I say 3 minutes, instead of 2 because the broth is warm and it won't take long to come to pressure. While the orzo is cooking, shred the chicken and stir it back into the soup to warm through before serving.
Delicious soup recipe. Will ben making often this fall!!
Awesome! Thank you for sharing!
This chicken orzo soup was so easy to make in my instant pot and my kids loved it. Adding this to the menu again soon.
Love hearing it is now a favorite recipe! Thanks for sharing!
On days when I'm craving chicken soup which will be often this time of year this recipe is perfect. I love how quickly I can make one of my favorites!
I am so glad you enjoyed, Brandy!
This is perfect for cold fall days. Thanks for the recipe!
Glad to hear you enjoyed it, Taryn!