Red Meat Allergy Friendly Instant Pot Lemon Chicken Soup
Total time1 hr
Prep time15 min
Cook time35 min
4.9(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!