Why You’ll Love This Instant Pot Lemon Chicken Orzo Soup Recipe
If you’re looking for a comforting yet vibrant dish, you’ll absolutely love this Instant Pot Lemon Chicken Orzo Soup.
It’s a perfect blend of tender chicken, bright lemon, and hearty orzo that warms my soul. The Instant Pot makes it incredibly quick and easy, so I can whip it up even on busy days.
Plus, the flavors meld beautifully, creating a deliciously creamy texture without all the hassle. And let’s be honest—who doesn’t enjoy a dish that feels both indulgent and nutritious?
This soup has become a go-to favorite in my home, and I think you’ll feel the same!
Ingredients of Instant Pot Lemon Chicken Orzo Soup
When it comes to making a cozy bowl of soup, the right ingredients can make all the difference. For this Instant Pot Lemon Chicken Orzo Soup, you’ll want to gather fresh and vibrant components that come together to create a dish that’s not only delicious but also comforting. From tender chicken pieces to the bright zing of lemon, each ingredient plays a vital role in crafting this delightful meal.
So, roll up your sleeves, and let’s take a look at what you’ll need to bring this recipe to life.
Here’s a handy list of ingredients you’ll need:
- 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
- Juice of 1 lemon
- 1/2 teaspoon salt and pepper
- 1/2 cup frozen spinach
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
Now, let’s talk about some considerations with these ingredients. First off, don’t stress if you can’t find grapeseed oil—olive oil works just as well.
And while we’re at it, if you’re not a fan of spinach, feel free to leave it out, but I promise it adds a lovely color and nutritional boost. The orzo pasta is a star player here, but if you have a gluten-free alternative, go for it! Just adjust the cooking times as needed.
Finally, if you’re prepping this soup ahead of time, remember to hold off on adding the cream until you’re ready to serve. It’s all about that creamy goodness when the time is right.
How to Make Instant Pot Lemon Chicken Orzo Soup
Alright, let’s plunge into making that cozy Instant Pot Lemon Chicken Orzo Soup. First things first, grab your trusty Instant Pot and set it to SAUTE mode. Add 1 tablespoon of grapeseed oil (or olive oil, if you’re like me and forgot to pick some up during your last grocery run).
Once the oil is shimmering, toss in 1 medium onion, diced, along with 3 minced garlic cloves. Give them a good stir for about 2 minutes. You want those onions to turn soft and fragrant, kind of like how your kitchen will smell—absolutely heavenly.
Next, it’s time for the star of our show: the chicken. Add 1 pound of bite-sized chicken pieces to the pot and mix them in with the onions. Spread them out a bit so they get a nice sear—let them sauté for about 3 minutes.
Now, let’s pile in the veggies: add 2 cups of diced carrots and 2 stalks of diced celery. Stir it all together, then pour in 8 cups of chicken broth, add 1 bay leaf, and 1 cup of uncooked orzo pasta. Sprinkle in 1/2 teaspoon of salt and pepper, and give it another good mix.
Once everything is combined, press Cancel on the Instant Pot and close the lid, ensuring the vent is in the sealing position. Set it to Pressure Cook on high for 6 minutes. Easy peasy, right?
When the timer goes off, and the Instant Pot beeps, you can do a quick release of the pressure (careful, don’t burn your hand on the steam). Open that lid, and give the soup a good stir. Don’t forget to fish out the bay leaf and rosemary sprig—nobody wants to bite into those.
Now, stir in 1/2 cup of frozen spinach and the juice of 1 lemon, letting the spinach wilt into the soup. Press SAUTE again and let it come to a gentle boil for about a minute before adding in 1/2 cup of heavy cream. This is where the magic happens; it transforms your soup into a creamy, dreamy bowl of goodness.
Top it off with 1/4 cup of shredded Parmesan cheese when serving, and there you have it—a bowl of comfort that’s sure to warm your soul. Enjoy!
Instant Pot Lemon Chicken Orzo Soup Substitutions & Variations
While the classic Instant Pot Lemon Chicken Orzo Soup is a delight on its own, there are plenty of substitutions and variations that can elevate your dish or cater to your preferences.
For a lighter option, swap heavy cream with coconut milk or Greek yogurt. You can also use quinoa instead of orzo for a gluten-free twist.
If you’re not a fan of chicken, shredded rotisserie chicken works well. Add different veggies like zucchini or bell peppers for extra flavor.
Don’t hesitate to experiment with herbs; fresh dill or thyme can provide unique tastes that brighten the soup even more!
What to Serve with Instant Pot Lemon Chicken Orzo Soup
Serving Instant Pot Lemon Chicken Orzo Soup can be just as enjoyable as making it.
I love pairing this vibrant soup with a side of crusty bread or garlic knots for dipping. A fresh green salad with a light vinaigrette balances the creamy soup perfectly.
If you’re in the mood for something heartier, consider adding a simple grilled cheese sandwich on the side. For a touch of brightness, a lemon wedge can enhance the soup’s flavors.
Finally, don’t forget a sprinkle of additional Parmesan cheese for an extra savory kick. Enjoy these pairings alongside your delicious creation!
Additional Tips & Notes
Pairing your Instant Pot Lemon Chicken Orzo Soup with tasty sides can elevate the meal, but there are also some tips to keep in mind for the best results.
First, if you plan to make this soup ahead, don’t add the cream until you’re ready to serve; it keeps the flavor fresh.
Also, feel free to adjust the lemon juice to your taste—some love it tangy!
Finally, if you have leftover soup, store it in the fridge without the cream, and reheat gently.
Enjoy your delicious creation and don’t forget the Parmesan on top for extra flavor!