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Instant Pot Orzo Soup
Course
Main Course
Cuisine
American
Keyword
celery, chicken breasts, Orzo Soup
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
10
Calories
122
kcal
Author
Corrie
Ingredients
3
small
boneless skinless chicken breasts
1
tablespoon
herbs de Provence seasoning
1
teaspoon
sea salt
1
teaspoon
garlic powder
1
teaspoon
black pepper
¼
teaspoon
ground ginger
1
onion
chopped
1
cup
baby carrots
sliced
2
stalks
celery including leaves
chopped
32
ounce
low sodium chicken broth
1
lemon
juice&zest
1
cup
orzo pasta
unccooked
Instructions
Place chicken in the inner pot of the instant pot and season with salt, seasoning, black pepper, garlic powder and ground ginger.
Add in onion, carrots, celery, lemon juice, lemon zest and chicken broth.
Close the lid of the instant pot and turn valve to sealing.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot and remove chicken.
Select sauté mode and add orzo pasta.
Coo for 5 minutes, unless pasta is soft.
Cut chicken into large pieces and place it in the pot.
When pasta is done cooking, serve.
Nutrition
Calories:
122
kcal
|
Carbohydrates:
16
g
|
Protein:
11
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
311
mg
|
Potassium:
305
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1779
IU
|
Vitamin C:
7
mg
|
Calcium:
19
mg
|
Iron:
1
mg