Pressure Cooker Chicken Orzo Soup Recipe Healthy Chicken Orzo Soup

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Instructions. To the instant pot, add the butter, garlic, orzo, chicken broth and heavy cream. Mix together. Season the chicken breasts with the salt, pepper and lemon pepper. Place the chicken on top of the pasta mixture. Place the top on the instant pot and move the vent to the "seal" position. Turn the pot on and select pressure cook on high.

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OPTIONAL step: Place the chicken on a baking sheet lined with aluminum foil. Arrange the oven rack about 6-7 inches from the heat source and preheat the oven broiler. Broil the chicken until the skin crisps, about 2-4 minutes (check often). Stir the feta and spinach into the orzo. Taste for additional salt and pepper.

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Add broth, chicken, onion, carrots, celery, garlic powder, parsley, thyme, rosemary, sage, bay leaf and salt into slow cooker. Cover and cook on low for 4-6 hours. Add in the lemon juice and orzo and cook on high for another 30 minutes, or until orzo is done. Move the chicken out of the slow cooker. Discard the bay leaf.

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Step 4. Open the lid and remove the chicken breasts to a cutting board to cool down. Step 5. Shred or dice the chicken into small pieces. Step 6. Add the cooked chicken, orzo, lemon zest, and honey to the soup and stir. Set to Saute setting and bring to a boil (no lid).

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Add the chicken stock, orzo, and bay leaves to the inner pot. Season with salt and pepper and stir to combine. Place the lid on the Instant Pot, and be sure the venting knob is sealed or the lid is locked. Using the manual or pressure cook button, set the cooking time to 2 minutes on high pressure.

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Close and lock the lid on the Instant Pot (making sure the vent is closed) and, select the "Pressure Cook" button and set the timer for 8 minutes. Once the Greek Chicken has finished cooking, you can perform a quick release. Step TwoOnce your Instant Pot has depressurized, remove the lid, add the orzo, and replace the lid, making sure that.

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1. Sauté the olive oil and cubed chicken until no longer pink, about 5 minutes. Sautéing caramelizes the outside of the chicken and brings out extra flavor. 2. Add in the rest of the ingredients, omitting the sour cream. 3. Put the top on the Instant Pot and set the control to manual, adding 6 minutes of cooking time. 4.

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When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Use hot pads to remove the orzo pan. Set it aside. Cut the chicken into pieces. Stir the parmesan and spinach into the pot. Stir the orzo into pot. Salt and pepper to taste. Scoop onto serving dishes and enjoy.

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How to make Instant Pot Greek Lemony Chicken & Orzo Soup. Add all of the stock ingredients to the Instant Pot. Stir and cover with the lid. Set to high pressure for 17 minutes, then set the pressure valve to the "seal" position. After the Instant Pot has come to pressure, allow 15 minutes to slow-release.

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Brown the Chicken: In a large pot or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken thighs in the hot oil for about 8-9 minutes, flipping once halfway through. When you flip the chicken, add minced garlic to the pot.

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STOVETOP INSTRUCTIONS: Follow steps 1 and 2 in a large 6-8 quart saucepot, set over medium heat. Layer the ingredients as directed in step 3, then cover and bring to a boil. Boil the chicken and orzo as directed on the orzo package, usually 7-10 minutes. Taste for seasoning, and salt and pepper as needed.

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Cut chicken into 1 inch pieces and in a small bowl mix turmeric, all spice, paprika, salt and pepper. Sprinkle seasoning over chicken. Prepare all vegetables and set aside. Drizzle a little olive oil into instant pot and turn on the saute setting. Add chicken and cook 5-7 minutes until chicken is thoroughly cooked.

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Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot. Add the dried oregano, garlic powder, paprika, salt, pepper and dried orzo cooking for 1 minute to toast the orzo. Stir in the chicken broth and place lid on the instant pot. Turn the steam release valve to the sealing position.

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Add the broth, lemon zest, and orzo pasta. Stir. Place the lid on and set the steam release knob to the Sealing position. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes. When the cook time is finished, do a *Controlled Quick Release of the steam/pressure.

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Put the chicken breasts on top of the orzo and sprinkle with 1 teaspoon of salt and a couple grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to.

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Secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done. Remove the chicken with tongs to a serving dish (it's fine if a lot of the spinach gets transferred with the chicken, but leave the liquid and orzo in the pot).