Instant Pot Lemon Chicken Orzo Soup Jo Cooks

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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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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Instructions. START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil, onion and 1/2 teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the wine and cook, stirring, until almost fully evaporated, about 5 minutes.

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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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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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Optional for more flavor: Saute the orzo for 3 to 5 minutes to toast the orzo. Add water. Cook on high pressure for 2 minutes, with a quick release. After removing the lid, turn off the Instant Pot and stir the orzo, making sure to scrape up any orzo that is sticking to the pot. Let the orzo sit for 3 to 5 minutes.

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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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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.

Instant Pot Lemon Chicken Orzo Soup Jo Cooks

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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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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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).

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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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Cook chicken & orzo: Turn the Instant Pot (IP) on Saute mode. Add 1-2 tablespoons of olive oil. While it heats up, pat the chicken dry with paper towel & generously season with salt & pepper on both sides. Once the olive oil is hot, add the chicken to the pot to sear for 3 minutes per side.

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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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Cook the veggies: Turn on your Instant Pot's sauté setting and heat up the oil. Add the onion, carrots, and celery. Cook for about 3 minutes, or until the veggie soften. Season with salt and pepper. Cook the chicken: Pour in the chicken broth, then add the halved lemon, chicken breasts, and 4 cups of water.

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When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then open the lid. Remove the chicken breasts from the soup and shred with two forks. Add the orzo and shredded chicken back to the pot. Set the instant pot on saute mode for 6 minutes or until the pasta is cooked.