Instant Pot Lemon Chicken Orzo Soup

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• 1 tablespoon Olive Oil (or butter)
  Ingredient note

  Source: 1 tablespoon Olive Oil (or butter)
• 3/4 cup Onion (diced, I used yellow onions)
  Ingredient note

  Source: 3/4 cup Onion (diced, I used yellow onions)
• 1 tablespoon Garlic (minced)
  Ingredient note

  Source: 1 tablespoon Garlic (minced)
• 3/4 cup Carrot (cut into small pieces)
  Ingredient note

  Source: 3/4 cup Carrot (cut into small pieces)
• 3/4 cup Celery (cut into small pieces)
  Ingredient note

  Source: 3/4 cup Celery (cut into small pieces)
• 1/2 teaspoon Salt (adjust to taste )
  Ingredient note

  Source: 1/2 teaspoon Salt (adjust to taste )
• 1/4 teaspoon Black Pepper
  Ingredient note

  Source: 1/4 teaspoon Black Pepper
• 1/2 teaspoon Thyme
  Ingredient note

  Source: 1/2 teaspoon Thyme
• 2 cup Broth (Chicken, or Vegetable)
  Ingredient note

  Source: 2 cup Broth (Chicken, or Vegetable)
• 1/2 lb Chicken Breast (boneless and skinless)
  Ingredient note

  Source: 1/2 lb Chicken Breast (boneless and skinless)
• 1/3 cup Orzo
  Ingredient note

  Source: 1/3 cup Orzo
• 1 tablespoon Lemon juice
  Ingredient note

  Source: 1 tablespoon Lemon juice
• 2 tablespoon Parsley leaves (to garnish)
  Ingredient note

  Source: 2 tablespoon Parsley leaves (to garnish)

1. Start the Instant Pot in SAUTE mode and heat it. Add oil, onions, and garlic. Stir and saute for 2 minutes.
2. Add carrots, celery, salt, pepper, thyme, and broth. Stir well. Place the chicken breast on top and push it under the liquid. Press Cancel, then close the lid with the vent in sealing position.
3. Set the Instant Pot on MANUAL or pressure cook mode at high pressure for 6 minutes.
4. When the Instant Pot beeps, do a 10-minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.
5. Remove the chicken breasts from the soup and shred with two forks.
6. Add the orzo and shredded chicken back to the pot. Set the Instant Pot to saute mode for 6 minutes or until the pasta is cooked. Then press cancel. (If the chicken is already well-cooked, hold off and add it in once the orzo is almost cooked)
7. Stir in lemon juice and parsley. Taste and adjust seasonings.
8. Soup is ready to be served.
9. In a large pot, sauté the onions and garlic in butter or oil for 2-3 minutes, over medium-high heat. Add the carrots and celery. Then pour in the chicken broth along with the salt, pepper, and spices. Place the chicken in the pot, and bring the pot to a boil. Then reduce the heat, cover with a lid, and cook for about 15 minutes. Open the lid, and add the orzo pasta and cook for another 8-10 minutes. Take out the chicken when the orzo is almost cooked, shred it with two forks, and add it back to the soup. Add the lemon juice, and garnish with parsley. Taste and adjust seasoning. Serve and Enjoy!