Instant Pot Chicken Lemon Orzo Soup

2 Tbsp Olive Oil
1 Onion, chopped
1-2 stalks Celery, chopped
2 Carrots, chopped
3 cloves Garlic, minced
2-3 chicken Breasts, skinless/boneless (cut in small bite sized pieces)** Rotisserie Chicken also works well!!
1 sprig Fresh Rosemary (about 1 1/2 tsp chopped leaves)
1/2 tsp Kosher Saalt (or 1/4 tsp table salt) or to taste
1/4 tsp Pepper
8 cups Chicken Broth, low sodium
Zest of 1 Lemon
1/2 cup Orzo Pasta, uncooked
Juice of 1 lemon

Have all of your ingredients prepped before starting to cook the soup. Veggies chopped, etc. Turn pot on to the sauté setting. When the pot is hot add the olive oil. If using diced chicken breast, sauté until browned. Remove chicken and then add the onions and cook, stirring occasionally, until turning translucent. Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds. Add the chicken, rosemary, salt & pepper. Stir. 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 quick release. When the pin in the lid drops down, open it and add the lemon juice. Taste and adjust salt, if needed.

Serving Size: 7 1 cup serving

Number of Servings: 7

Recipe submitted by SparkPeople user FREKLE22.