This bright, savory soup layers softened onion, carrots, and celery with garlic, thyme, and oregano before chicken breast and broth go in for a quick pressure-cook. Tender orzo simmers right in the pot, soaking up all that herby broth, while a finishing hit of fresh lemon juice and zest wakes everything up with a citrusy edge. Shredded chicken gets folded back in for a hearty, protein-packed bowl that still feels light and vegetable-forward. It's built on olive oil, garlic, fresh herbs, and lean protein — the exact kind of everyday, whole-food cooking this way of eating is all about. Finished with parsley and a lemon wedge, it's a comforting, sunny bowl that fits beautifully into a Mediterranean-style table.
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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.
Add the garlic, thyme, oregano, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.
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