Easy Instant Pot Lemon Chicken Orzo Soup with Kale: A Healthy & Comforting One-Pot Dinner

Craving a meal that’s both wonderfully comforting and refreshingly light? Look no further than this incredible Instant Pot Chicken Orzo Soup with Lemon and Kale. It’s truly a simple weeknight solution that perfectly balances your desire for something cozy and wholesome with bright, fresh flavors. Packed with tender chicken, delightful orzo pasta, and vibrant kale, all infused with a zesty lemon kick, this soup is thick, chunky, and comes together effortlessly in your pressure cooker!

For too long, this fantastic recipe remained a secret in my kitchen! I’ve been making it consistently, but the moment to share it with you all never quite felt right. While it’s undoubtedly a perfect fit for the chilly days of soup season, its invigorating lemony profile and fresh kale also make it an ideal candidate for a lighter, more vibrant springtime meal. This versatility is what truly makes it a year-round favorite for families everywhere.

The beauty of this lemon chicken orzo soup lies in its simplicity and the depth of flavor it achieves in such a short time. Using the Instant Pot transforms what could be an hour-long simmering process into a hands-off, quick affair, allowing you to enjoy a nutritious, homemade meal even on your busiest evenings. It’s hearty enough to satisfy, yet the lemon and kale prevent it from feeling heavy, making it a truly balanced dish.

Looking for more cozy chicken soup recipes that deliver on flavor and comfort? If you love a little spice, this Instant Pot Chicken Fajita Soup brings all the vibrant, spicy flavors of chicken fajitas straight to your warming bowl of soup!

Essential Ingredients for Your Instant Pot Chicken Orzo Soup

Creating a truly delicious Instant Pot lemon chicken orzo soup begins with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component plays a crucial role in the final dish, along with some helpful tips for preparation and potential substitutions.

• Orzo Pasta: This delightful short-cut pasta, resembling a large grain of rice, is perfect for soups because it cooks quickly and absorbs the rich flavors of the broth beautifully. Traditionally made from white flour, orzo can also be found in whole wheat varieties, which add extra fiber and a nuttier flavor. If you’re looking for a gluten-free option, many brands now offer gluten-free orzo, though the cooking time might vary slightly. When adding orzo to soup, it’s essential to cook it directly in the pot to let it absorb the broth, contributing to the soup’s thick and satisfying texture. However, be mindful not to overcook it, as it can become mushy.
• Chicken: To keep this healthy chicken orzo soup lean and flavorful, I highly recommend using boneless, skinless chicken breasts. They cook quickly in the Instant Pot and shred easily, integrating perfectly into the soup. While I haven’t specifically tested this recipe with bone-in breasts or thighs, chicken thighs would certainly work, offering a richer flavor and moister texture, though they might require a slight adjustment to cooking time and could increase the fat content. Ensure to trim any excess fat from the chicken breasts for a leaner result.
• Herbs: For ultimate convenience and consistent flavor, I typically use dried herbs in this pressure cooker chicken soup. Dried herbs tend to hold up exceptionally well during longer cooking times, infusing the broth with deep aromatic notes. However, if you prefer using fresh herbs, especially when they are in season, they will add a bright, vibrant freshness. Just remember to triple the amount of fresh herbs compared to dried, as their potency is less concentrated. For delicate herbs like fresh basil, it’s best to add them whole or roughly chopped at the very end of cooking to preserve their delicate flavor and vibrant color.
• Fresh Lemon: This is a non-negotiable ingredient for achieving the signature bright and zesty flavor of this lemon chicken orzo soup. Please, do not substitute with bottled lemon juice! Freshly squeezed lemon juice provides an incomparable brightness and acidity that truly elevates the entire dish. A garnish of fresh lemon slices not only adds a beautiful visual appeal but also allows for an extra burst of fresh flavor with each spoonful. The lemon cuts through the richness, leaving a clean, refreshing finish.

• Carrots and Celery: These classic aromatics form the delicious foundation of our soup. It’s crucial to cut them into 1-inch thick slices. This ensures that they cook evenly alongside the chicken and retain a pleasant bite without becoming overly soft or mushy during the pressure cooking process. Thinner cuts might disintegrate, compromising the delightful chunky texture of this chicken and orzo soup.
• Broth: I opt for no-salt-added chicken broth to have complete control over the soup’s seasoning. However, low-sodium or even regular chicken broth will work perfectly fine. If using low-sodium or regular broth, be sure to taste test the soup before adding any additional salt. You can always add more salt, but it’s impossible to remove it! For a vegetarian version, you could easily substitute with vegetable broth.
• Kale: Adding greens to soup not only boosts nutrition but also adds color and texture. Kale is an excellent choice for this Instant Pot soup recipe because it’s a hearty green that holds up well without wilting excessively. If kale isn’t available or you prefer another green, fresh spinach is a great alternative. Just remember that spinach cooks down much more quickly than kale, so it should be added to the soup at the very end of the cooking process, just before serving, to prevent it from becoming overly soft.

How to Make This Delicious Lemon Chicken Orzo Soup in Your Instant Pot

Making this hearty and healthy Instant Pot Chicken Orzo Soup with Kale is surprisingly straightforward, thanks to the magic of pressure cooking. Follow these simple steps for a truly satisfying one-pot meal:

• Prepare the Instant Pot: Begin by adding your boneless, skinless chicken breasts to the Instant Pot insert. Season them generously with the dried herbs (basil, oregano, parsley), garlic powder, salt, and black pepper. This initial seasoning is key to building deep flavor.
• Layer the Ingredients: Next, add the remaining vegetables—chopped carrots, celery, and diced onion—along with the fresh lemon juice and chicken broth. Give everything a gentle stir to ensure the ingredients are well distributed, but resist the urge to add the orzo and kale at this stage, as they cook much faster.
• Pressure Cook to Perfection: Secure the lid on your Instant Pot and set the steam release valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 10 minutes on high pressure. While 10 minutes is the active cooking time, be aware that your Instant Pot will take approximately 20-25 minutes to build pressure, especially with a full pot of liquid and ingredients.
• Quick Release and Shred: Once the pressure cooking cycle is complete, carefully perform a quick release by turning the valve to the venting position. Stand clear of the steam! This process typically takes about 10 minutes. Once the pin drops, indicating all pressure has been released, open the lid. Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Shred the chicken using two forks and set aside.
• Finish on Sauté Mode: Hit the “Cancel” button on your Instant Pot, then select the “Sauté” function and set the timer for 7 minutes. With the lid off, stir in the uncooked orzo pasta. Allow it to cook for about 3-4 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
• Add the Greens: After the orzo has had a few minutes to cook, add the fresh, torn kale to the soup. Continue stirring gently until the kale has wilted and the orzo is cooked through to your desired al dente texture.
• Combine and Serve: Finally, return the shredded chicken to the Instant Pot. Stir everything together, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice if needed. Serve immediately and enjoy your hearty, homemade Instant Pot chicken orzo soup!

Frequently Asked Questions About This Chicken Orzo Soup

Here are some common questions to help you master this Instant Pot Chicken Orzo Soup with Lemon and Kale and ensure delicious results every time.

• What’s the total cooking time for this soup in the Instant Pot?

  While the active pressure cooking time is only 10 minutes, the total process for this soup in the Instant Pot will take approximately 52 minutes from start to finish. I know this might sound like a while, but the majority of this time is hands-off! It typically takes about 20-25 minutes for the Instant Pot to build pressure, especially when it’s full. Then, the soup cooks for 10 minutes at high pressure, followed by approximately 10 minutes for a quick pressure release. The final 7 minutes are spent on “Sauté” mode to cook the orzo and kale to perfection. So, you’re looking at a convenient one-hour process for a homemade meal.

• What’s the best way to reheat this chicken orzo soup?

  You can easily reheat leftover chicken orzo soup on the stovetop over medium heat or in the microwave. It’s important to note that as the soup sits in the fridge, it will naturally thicken, and the orzo pasta will absorb a significant amount of the broth. Before reheating, I highly recommend adding a splash of extra chicken broth or water to thin it out to your preferred consistency. Stir well while reheating to ensure even heating and to reincorporate all the flavors.

• Can you freeze soup with orzo in it?

  I generally do not recommend freezing this particular Instant Pot chicken orzo soup. The main reason is that orzo, like many small pasta shapes, tends to become mushy and lose its desirable texture once it has been frozen and then defrosted. This can significantly compromise the overall quality and enjoyment of your soup. If you anticipate having leftovers you’d like to freeze, you could consider cooking the orzo separately and adding it to individual bowls just before serving, or you could freeze the soup base (chicken and vegetables) without the orzo and kale, adding fresh orzo and kale when reheating.

Additional Recipe Tips and Serving Suggestions

To ensure your Instant Pot Lemon Chicken Orzo Soup with Kale turns out perfectly every time, keep these extra tips in mind:

• Check Chicken Doneness: If you are using particularly large chicken breasts, they might require a minute or two longer to cook through completely. Always ensure your chicken is cooked to a safe internal temperature of 165°F (74°C) using a meat thermometer for food safety. The Instant Pot typically cooks chicken reliably, but a quick check provides peace of mind.
• Instant Pot Capacity: This recipe was developed and tested in a 6-quart Instant Pot, and the insert was quite full with all the ingredients. If you have a smaller Instant Pot, you may need to scale down the recipe slightly to avoid exceeding the “Max Fill” line, especially with liquids, to ensure safe pressure cooking.
• Season to Taste: I always recommend starting with a conservative amount of salt. It’s much easier to add more seasoning to your chicken and orzo soup than to try and salvage an overly salty dish. Once the soup is fully cooked, give it a taste. Feel free to season with additional salt, fresh ground black pepper, a pinch more garlic powder, or even an extra squeeze of fresh lemon juice to achieve your perfect flavor balance.
• Adjust Consistency: This recipe yields a thick and wonderfully chunky soup, full of tender chicken, vegetables, and orzo. If you prefer a thinner, more brothy soup, simply add a little bit more chicken broth or even water at the end of the cooking process until you reach your desired consistency.
• Serving Suggestions: This hearty lemon chicken orzo soup is a complete meal on its own, but it pairs beautifully with a side of crusty bread for dipping, a simple green salad for extra freshness, or even a sprinkle of grated Parmesan cheese for an added layer of savory flavor.
• Meal Prep Friendly (with a caveat!): While the full soup doesn’t freeze well due to the orzo, you can prep the vegetables ahead of time. Chop your carrots, celery, and onion and store them in an airtight container in the fridge for up to 3 days. This will significantly cut down on your active cooking time on a busy weeknight.

More Delicious Instant Pot Soup Recipes

If you’re loving the convenience and flavor of Instant Pot soups, you’re in luck! Here are a few more pressure cooker favorites to add to your rotation:

• Instant Pot Chicken and Wild Rice Soup
• Spicy Sweet Green Pea Soup
• Spicy Tomato Chickpea Soup

Other Irresistible Orzo Pasta Recipes

Orzo is a versatile pasta that shines in more than just soup! If you have extra orzo on hand or simply love its texture, try these other fantastic recipes:

• Summer Vegetable Orzo Salad
• Greek Orzo Pasta Salad

I hope this detailed guide helps you create the most flavorful and comforting Instant Pot Lemon Chicken Orzo Soup with Kale for your family. If you make this recipe, I’d absolutely love to hear what you think and how it turned out in the comments below!

HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print