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Pressure Cooker Chicken Orzo Soup Recipe

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This Chicken Orzo Soup is packed with tender chicken, vegetables, and delicate orzo pasta in a flavorful broth. Made in the pressure cooker, it’s a quick and easy way to enjoy a comforting homemade meal with minimal effort!

 

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)
  • 6 cups low-sodium chicken broth
  • ¾ cup orzo pasta
  • 1 tablespoon lemon juice (for brightness)
  • 2 tablespoons fresh parsley, chopped

Optional Add-Ins:

  • 1 cup baby spinach or kale (for extra greens)
  • ½ cup frozen peas (for sweetness)

Instructions

Step 1: Sauté the Aromatics

  1. Turn the pressure cooker to “Sauté” mode and heat olive oil.
  2. Add onion, carrots, and celery, and cook for 2-3 minutes until softened.
  3. Stir in garlic, thyme, oregano, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant.

Step 2: Pressure Cook the Chicken

  1. Place the chicken breasts into the pot.
  2. Pour in the chicken broth, making sure the chicken is fully submerged.
  3. Close the lid and set the pressure valve to “Sealing”.
  4. Cook on High Pressure for 10 minutes.
  5. Allow natural release for 5 minutes, then manually release any remaining pressure.

Step 3: Shred the Chicken & Cook the Orzo

  1. Remove the chicken and shred it with two forks. Set aside.
  2. Turn the pressure cooker back to “Sauté” mode and stir in the orzo pasta.
  3. Cook for 5 minutes, stirring occasionally, until the orzo is tender.

Step 4: Finish & Serve

  1. Return the shredded chicken to the pot.
  2. Stir in lemon juice and fresh parsley.
  3. Taste and adjust seasoning if needed.
  4. Serve hot, garnished with extra parsley or grated Parmesan cheese.

Notes

  • Use rotisserie chicken to cut cooking time—just skip the pressure cooking step!
  • Swap orzo for rice or ditalini pasta if preferred.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months (without the pasta for best texture).

Find it online: https://ukfinda.com/pressure-cooker-chicken-orzo-soup-recipe/