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side shots of two white bowls filled with lemon chicken orzo soup and garnished with lemon slices
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4.74 from 26 votes

Instant Pot Lemon Chicken Orzo Soup

Instant Pot Lemon Chicken Orzo Soup - This recipe, made with bright lemon and fresh herbs, packs nutrition from lots of vegetables and tender shredded chicken. Made with orzo, it's a filling and satisfying meal. Fire up your Instant Pot for this simple recipe.
Prep Time10 mins
Cook Time30 mins
NPR Time10 mins
Total Time50 mins
Course: Lunch, Soup
Cuisine: American
Keyword: instant pot recipes, lemon chicken orzo soup
Servings: 8
Calories: 202kcal


  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 4 cups chicken broth low sodium or no sodium added
  • 1 lemon washed and cut in half
  • 1 pound chicken breasts
  • ¾ cup orzo
  • ½ cup frozen peas
  • ¼ cup fresh dill chopped
  • 2 tablespoon fresh parsley chopped
  • 1 lemon cut in wedges, for serving


  • Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
  • Add the olive oil and heat. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
  • Season with salt and pepper and stir. Pour in the chicken broth. Add the lemon halves, chicken breasts and add another 4 cups of water. 
  • Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
  • Remove the chicken breasts from the soup and shred with two forks.
  • Add the orzo to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
  • Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, add the frozen peas, dill, taste for seasoning and adjust as necessary. Garnish with parsley and serve with lemon wedges.



  1. Store your leftovers in an airtight container in the fridge for 3-4 days. To reheat, use either your microwave or on the stovetop over medium heat.


Calories: 202kcal | Carbohydrates: 20g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 448mg | Potassium: 523mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3499IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg