This flavorful recipe for Instant Pot Orzo Soup is made with everyday, wholesome ingredients to deliver a comforting, cozy, light, and bright chicken soup.
1poundboneless, skinless chicken breasts or thighscubed into 1" pieces
kosher salt and pepper to taste
1smallyellow onionminced
2ribsceleryminced
2largecarrotspeeled and thinly sliced
1tablespoonminced garlic*see note
¼cupdry white wine
6cupslow-sodium chicken stock
2bay leaves
1cupdried orzo
1smalllemon
Instructions
Using the sauté function, turn the Instant Pot on, add in the oil, and let the oil heat briefly.
Once the oil has heated, add in the cubed chicken and season with salt and pepper. Add in the onions, celery, and carrots, and saute until the chicken is golden and the onion has begun to soften. Once softened, add in the garlic and toast for 30-60 seconds, just until your nose begins to smell the garlic.
If using wine, add it to the inner pot. If not using wine, add in ¼ cup of chicken 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 the chicken stock, orzo, and bay leaves to 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 of a lemon, and stir to combine. Remove the bay leaves and dish up the orzo soup.
Video
Notes
Minced Garlic: Feel free to cut the garlic in half or omit it altogether if you don't care for a strong garlic flavor.White Wine: Use a dry Chardonnay or Pinot Grigio, and one that is suitable for drinking. If you don't care to cook with alcohol, replace the wine with additional chicken stock. Add more flavor: Add up to 1 teaspoon of crushed red pepper flakes to the soup for a bit of heat. Also 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. Storage: Store leftover cooled orzo soup in an airtight container in the refrigerator for up to 3 days or 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. To 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, adding additional broth or water to thin as needed.