Pressure Cooker Chicken Orzo Soup

Pressure Cooker Chicken Orzo Soup is a quick and hearty meal that’s packed with tender chicken, nutritious vegetables, and the comforting bite of orzo pasta. With the help of the pressure cooker, this recipe comes together in a fraction of the time it would on the stovetop, without sacrificing any of the rich, delicious flavors. It’s the perfect option for busy weeknights or a cozy weekend meal when you’re craving something both satisfying and nourishing.

Why You’ll Love This Recipe

This Pressure Cooker Chicken Orzo Soup is a one-pot wonder that is as simple as it is flavorful. The pressure cooker allows the ingredients to cook quickly while infusing the broth with deep flavor. The combination of tender chicken, al dente orzo, and aromatic vegetables makes for a satisfying soup that warms you from the inside out. Plus, it’s versatile—you can adjust the ingredients to suit your tastes and dietary preferences, and it’s great for leftovers!

this Recipe

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon (optional, for a bright finish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Turn your pressure cooker to the sauté function and heat the olive oil.
2. Add the chopped onion, carrots, and celery to the pot. Sauté for 3-4 minutes, until the vegetables begin to soften.
3. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Add the chicken breasts or thighs, chicken broth, orzo, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
5. Close the lid of the pressure cooker and set the valve to the sealing position. Cook on high pressure for 10 minutes.
6. After the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release any remaining pressure.
7. Carefully open the lid and remove the chicken. Shred the chicken with two forks and return it to the pot.
8. Stir in the spinach or kale (if using) and let it wilt in the hot soup.
9. Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice.
10. Serve the soup hot, garnished with fresh parsley.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 10 minutes (plus 5 minutes natural release)
• Total Time: 25 minutes

Variations

• Add more vegetables: You can add other vegetables like zucchini, corn, or peas to make the soup even more colorful and nutritious.
• Use different pasta: If you don’t have orzo, feel free to substitute with other small pasta shapes like ditalini, mini shells, or even rice.
• Swap the greens: Instead of spinach or kale, you could add other leafy greens like Swiss chard or arugula.
• Make it creamy: For a creamier version, stir in a splash of heavy cream or coconut milk after the soup is done cooking.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, adding extra broth or water if it’s too thick. You can also reheat individual servings in the microwave.

This soup can be frozen for up to 3 months. However, keep in mind that the orzo may become softer upon reheating, so it’s best to add fresh pasta if you plan to freeze it.

FAQs

1. Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time by 2-3 minutes if using frozen meat.

2. Can I use bone-in chicken?

Yes, you can use bone-in chicken for added flavor, but you’ll need to adjust the cooking time to 12 minutes on high pressure.

3. Can I make this soup vegetarian?

Yes, simply replace the chicken with extra vegetables or use a plant-based protein like tofu or tempeh. You can also substitute vegetable broth for the chicken broth.

4. Can I make this recipe ahead of time?

Yes, you can make this soup ahead of time and store it in the fridge for up to 3-4 days. The flavors may even develop further after sitting overnight!

5. Can I add beans to the soup?

Yes, adding beans like white beans, kidney beans, or chickpeas can enhance the texture and nutritional value of the soup. Just add them at the beginning with the other ingredients.

6. How can I make this soup spicier?

To give the soup some heat, add a pinch of red pepper flakes or a chopped fresh chili pepper when you sauté the vegetables.

7. Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just make sure to leave out the orzo or pasta if you plan on freezing it, as it may get mushy. Add fresh pasta when reheating.

8. Can I use other pasta besides orzo?

Yes, any small pasta shape like elbow macaroni, ditalini, or small shells will work. Keep in mind that different pasta shapes may require slightly different cooking times.

9. Can I make this soup creamy?

For a creamy texture, you can stir in a bit of heavy cream, milk, or even coconut milk after the soup has finished cooking.

10. Can I make this soup in a slow cooker instead?

Yes, you can make this soup in a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the orzo in the last 30 minutes of cooking time so it doesn’t get overcooked.

Conclusion

Pressure Cooker Chicken Orzo Soup is a quick, easy, and flavorful meal that’s perfect for any night of the week. With tender chicken, hearty vegetables, and orzo pasta, this soup is both satisfying and nourishing. The pressure cooker helps to lock in all the rich flavors while speeding up the cooking process, making it a perfect choice for busy nights. Customize it with your favorite vegetables or greens, and enjoy a comforting bowl of soup that’s sure to become a family favorite.

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