Instant Pot Chicken Soup with Orzo
This flavorful recipe for Instant Pot Orzo Soup is made with everyday, wholesome ingredients to deliver a comforting, cozy, light, and bright chicken soup.
Servings: 6
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.
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.
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 187mg | Potassium: 624mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4094IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
