Instant Pot Lemon Chicken Orzo Soup Recipe

Name: Instant Pot Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; 1 lb chicken, cut into bite-sized pieces; 3 garlic cloves, minced; 1 medium onion, diced; 2 cups carrots, peeled and diced; 2 stalks celery, diced; 8 cups chicken broth; 1 bay leaf; 1 cup uncooked orzo pasta; 1 sprig rosemary; 1 lemon, juice of; 1/2 teaspoon salt and pepper; 1/2 cup frozen spinach; 1/2 cup heavy cream; 1/4 cup parmesan cheese

Servings: persons

1 tablespoon grapeseed oil
1 lb chicken, cut into bite-sized pieces
3 garlic cloves, minced
1 medium onion, diced
2 cups carrots, peeled and diced
2 stalks celery, diced
8 cups chicken broth
1 bay leaf
1 cup uncooked orzo pasta
1 sprig rosemary
1 lemon, juice of
1/2 teaspoon salt and pepper
1/2 cup frozen spinach
1/2 cup heavy cream
1/4 cup parmesan cheese

1
["1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.", "2. Add chicken and mix with the onions. Spread them in the pot and let them saute for 3 minutes.", "3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.", "4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.", "5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.", "6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Saute and let the soup come to a quick boil in about a minute; stir in the cream.", "7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.", "Notes.", "If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.", "Cooking time does not include the time needs to reheat and cool down the Instant Pot."]

1521

kcal

Calories

Fat

Carbs

202

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, 1 lb chicken, cut into bite-sized pieces, 3 garlic cloves, minced, 1 medium onion, diced, and more.

Yes, Instant Pot Lemon Chicken Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Lemon Chicken Orzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions