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Pressure Cooker Chicken Orzo Soup

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (including pressure release)
  • Total Time: 35-40 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Description

A comforting and quick soup made with tender chicken, hearty orzo pasta, and a blend of vegetables. The pressure cooker makes this soup perfect for busy nights, delivering all the flavor of a long-simmered dish in under an hour. It’s filling, warm, and packed with healthy ingredients.


Ingredients

Units Scale
  • :
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup orzo pasta
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice (optional, for extra brightness)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  • :
  • Set the pressure cooker to the “Sauté” setting. Add the olive oil and heat until shimmering.
  • Add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the chicken breasts, diced tomatoes, chicken broth, thyme, oregano, and bay leaf to the pot. Stir to combine.
  • Close the lid of the pressure cooker, ensuring the valve is set to “sealing.” Cook on high pressure for 10 minutes.
  • After the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to “venting” to release the remaining pressure.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  • Add the orzo pasta to the soup, stir, and set the pressure cooker to “Sauté” again. Cook for 5-7 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
  • Stir in the lemon juice, if using, and season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • :
  • You can swap chicken thighs for a richer flavor if preferred.
  • For extra creaminess, stir in a few tablespoons of heavy cream or half-and-half just before serving.
  • If you prefer a thicker soup, you can add an additional 1/2 cup of orzo or blend a portion of the soup to create a creamier texture.

Nutrition

  • Calories: 250
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 50mg