Instant Pot Lemon Chicken Orzo Soup

It's lemony, it's creamy and a winner your guests will enjoy.

• Ready In: 35 mins
• Serves: 6

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

Directions

1. 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
2. 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
3. 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
4. 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
5. 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
6. 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
7. 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
8. Notes.
9. 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.
10. Cooking time does not include the time needs to reheat and cool down the Instant Pot.