Prepare all of your ingredients by chopping the veggies on a cutting board so you're ready to go. See note for advice on the chicken.
Add the oil to the instant pot and turn it to high saute mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
Do a quick release on the valve and remove the bay leaves.
Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!
I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat.
Instant Pot Italian Chicken Soup
Amount Per Serving (1.5 cups)
Calories 103Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3454IU69%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 50 of the Best Easy Soup Recipes for Families, Main Course, Soup
Keyword: chicken, chicken breast, instant pot, main dish, soup