Instant Pot Lemon Chicken Orzo Soup Recipes

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INSTANT POT LEMON FROZEN CHICKEN WITH ORZO



Instant Pot Lemon Frozen Chicken with Orzo image

Once you unlock the secret of cooking frozen chicken in an Instant Pot®, the possibilities for variations become endless. This creamy lemon chicken with orzo is worthy of a dinner with friends, though it is so easy, you'll make it a regular on your weeknight rotation. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
8 ounces button mushrooms, trimmed and sliced
1 shallot, thinly sliced
2 teaspoons thyme leaves
8 ounces orzo (about 1 1/3 cup)
3 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
8 cups baby spinach (about 6 ounces)
1/4 cup heavy cream
1/4 cup grated Parmesan

Steps:

  • Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.

INSTANT POT LEMON CHICKEN ORZO SOUP



Instant Pot Lemon Chicken Orzo Soup image

Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com.

Provided by Sageca

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 459.6, Fat 24.7, SaturatedFat 9.4, Cholesterol 87.5, Sodium 1172.2, Carbohydrate 30.7, Fiber 3, Sugar 5.1, Protein 27.6

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