Low Sodium Instant Pot Lemon Chicken Soup

Total time1 hr

Prep time15 min

Cook time35 min

Low Sodium Instant Pot Lemon Chicken Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
½ tsp black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ lb boneless, skinless chicken breasts
6 cups low-sodium chicken broth
1 cup orzo pasta
3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté mode and add the olive oil. Once shimmering, add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2
Add the garlic, thyme, oregano, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.

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