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!
Ingredients
- 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
Instructions
- 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.
- 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).
- Once the timer goes off, quick release the pressure. (This will take about 10 minutes).
- 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.
- After the orzo has cooked for 3-4 minutes, add the kale.
- When the timer goes off, carefully transfer the chicken to a cutting board. Shred it and add back to the soup.
- Taste and season with additional salt, pepper and lemon juice, if necessary. Serve immediately.
- Store leftovers in an airtight glass container in the refrigerator and enjoy within 3-4 days.
Notes
- This recipe was made in a 6-quart Instant Pot.
- 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.
- 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.
