Instant Pot Chicken Orzo Soup (with Lemon and Kale)

Instant Pot Chicken Orzo Soup with Lemon and Kale is a simple weeknight meal that balances the craving for something light and fresh while staying cozy and comforting. It’s thick and chunky and comes together easily in the pressure cooker!

I can’t believe it has taken me so long to share this recipe with you guys. I’ve been making it for a while, but the timing has never felt right to share it. It’s definitely a soup fit for cozy soup season, but the fresh lemony vibe makes it a suitable springtime recipe.

It’s actually the perfect recipe for the awkward season of ‘sprinter’. Otherwise known as in-between spring and winter. This is the season where snowstorms still happen even though it’s spring on the calendar. No joke. This describes our late March and early April quite accurately.

Is this just a Newfoundland thing? From the feedback I’ve gotten on Instagram any time I share something weather related, I think it is.

In any case, and regardless of where you live, I’m betting you’re going to love this spring inspired soup as much as we do.

Details on a few of the ingredients for this chicken orzo soup recipe

• Orzo. This is a short-cut pasta that looks like a large grain of rice. It’s normally made from white flour, but you can also get it in whole wheat. I haven’t been able to find any here, so this recipe is made with white flour orzo.

• Chicken. I use boneless, skinless chicken breasts to keep the soup as lean as possible. I haven’t tested this recipe with bone-in breasts or thighs.

• Herbs. I used dry herbs for convenience but I also find they hold up better in soups. You can use chopped fresh herbs, especially if they are in season and that’s your preference. Just triple the amount as fresh herbs are not as potent as dried. I would also keep the basil leaves whole and add them at the end.

• Fresh lemon. Please don’t use bottled lemon juice here. Freshly squeezed lemon juice and a garnish of lemon slices gives this soup so much flavour.

• Carrots and celery.  These should be cut into 1-inch thick slices to ensure they cook evenly with the rest of the soup ingredients. If you cut your veggies too thinly, they will cook quickly and get too soft.

• Broth. I used no salt added chicken broth, but you can use low-sodium or regular chicken broth. Just be sure to taste test the soup before adding any more salt.

• Kale. I love adding greens to soups, and kale is a hearty green that holds up well. If you don’t have kale, you can use spinach. Just wait until the very end to add it to the soup as it cooks down quickly.

How to make lemon chicken orzo soup in the Instant Pot

• Add your chicken to the Instant Pot and season with the herbs, garlic, salt and pepper. Add in the remaining ingredients except for the orzo and kale.

• Pressure cook on high for 10 minutes. When the timer goes off, quick release the pressure.

• Hit cancel and, with the lid off, set the Instant Pot to sauté for 7 minutes. Stir in the orzo. After 3-4 minutes, add the kale. Stir occasionally to ensure the soup doesn’t burn onto the bottom of the insert.

• When the timer goes off, carefully remove the chicken, shred it and return it to the Instant Pot. Stir together and serve it up.

Frequently asked questions

• What’s the total cooking time for this soup in the Instant Pot? The soup will take about 52 minutes in the Instant Pot. I know this sounds like a long time, but most of the time is hands off. It will take 25 minutes for the pressure to build as the Instant Pot will be full. It will then take 10 minutes to cook at high pressure and 10 minutes to depressurize. The soup is finished off on sauté mode for 7 minutes to cook the orzo and kale.

• What’s the best way to reheat this chicken orzo soup? You can reheat it on the stovetop or in the microwave. Leftover soup will thicken in the fridge, and the orzo will absorb a lot of broth, so before reheating leftovers you may want to add some more broth or water.

• Can you freeze soup with orzo in it? I don’t recommend freezing this soup. The orzo will not hold its texture once frozen and defrosted, which will make your soup mushy.

Additional recipe tips and suggestions

• If your chicken breasts are large, they may take a little longer to cook. Just make sure your chicken is cooked to a safe internal temperature of 165F.

• This recipe was made in a 6-quart Instant Pot and the insert was almost full.

• I usually go a little light on the salt as you can always add more but it’s difficult to take it away. So feel free to season the soup with more salt, or even pepper, garlic and/or lemon juice.

• This is a thick and chunky soup. If you prefer a less chunky soup, just add a little bit more broth or water.

Other healthy instant pot soups you might enjoy

• Instant Pot Chicken and Wild Rice Soup is the ultimate comfort food, with plenty of mushrooms and wild rice, and a creamy broth that’s dairy-free.

• Green Pea Soup, with Instant Pot and stovetop methods included in the recipe, is spicy, vegan and packed with veggies.

• Tomato Chickpea Soup is an upgrade on your typically tomato soup recipe. It comes together quickly in the pressure cooker using simple pantry staples.

If you make this lemon chicken soup with orzo, I’d love to hear what you think in the comments below.

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Instant Pot Chicken Orzo Soup (with Lemon and Kale)

★★★★★ 5 from 13 reviews

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 52 minutes
• Total Time: 1 hour 7 minutes
• Yield: 6 bowls 1x
• Category: Dinner
• Method: Pressure Cook
• Cuisine: American

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Description

Instant Pot Chicken Orzo Soup with Lemon and Kale is a simple weeknight meal that’s thick and chunky and comes together easily in the pressure cooker!

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Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chopped carrots (1-inch thick slices)
• 2 cups chopped celery (1-inch thick slices)
• 1 large onion, diced
• 1 large lemon, juiced
• 8 cups no salt added chicken broth
• 1 cup orzo, uncooked
• 2 cups fresh kale, packed and torn

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Instructions

1. Grease the Instant Pot insert with cooking spray and add the chicken. Season with basil, oregano, parsley, garlic, salt and pepper. Add the carrots, celery, onion, lemon juice and broth. Stir to combine.
2. Lock the lid in place and turn the valve to seal. Set the Instant Pot to pressure cook on high for 10 minutes. (It will take about 25 minutes for pressure to build).
3. Once the timer goes off, quick release the pressure. (This will take about 10 minutes).
4. Remove the lid. Hit cancel and set the Instant Pot to sauté for 7 minutes. Add the orzo. Stir occasionally to ensure the soup doesn’t burn onto the bottom of the insert.
5. After the orzo has cooked for 3-4 minutes, add the kale.
6. When the timer goes off, carefully transfer the chicken to a cutting board. Shred it and add back to the soup.
7. Taste and season with additional salt, pepper and lemon juice, if necessary. Serve immediately.
8. Store leftovers in an airtight glass container in the refrigerator and enjoy within 3-4 days.

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Notes

1. This recipe was made in a 6-quart Instant Pot.
2. If your chicken breasts are large, they may take a little longer to cook. Just make sure your chicken is cooked to a safe internal temperature of 165F.
3. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: lemon chicken orzo soup, lemon chicken soup, instant pot chicken soup