Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

• 1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 2 tablespoons olive oil
• 1 cup water

Soup:

• 4 tablespoons olive oil, divided
• 2 yellow onions, chopped, divided
• 4 carrots, peeled and chopped, divided
• 2 stalks celery, chopped, divided
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• up to 8 cups water
• 1 cup uncooked orzo (or rice to make gluten free)

Before you do anything, be sure that the chicken actually fits in your pressure cooker. I used a 3 pound chicken and it just fit in my COSORI 6 Qt Electrical Pressure Cooker. Also be sure to have the steam rack that comes with your electric pressure cooker handy.

Combine the garlic powder, onion powder, salt, thyme, oregano,  and ground pepper in a small bowl.

Rub the mixture all over the chicken, patting to adhere.

When you’re ready to cook the chicken, press the Saute/Brown button on your multi-pot. Press “adjust” and change to “more/high” and press On/Start. Once the multipot has preheated, add the olive oil. Add the chicken to the pot and brown for approximately 5 minutes on all sides (about 20 minutes).

Remove the chicken from the pot and add 1 cup water. Use a wooden spoon to scrape the browned bits from the bottom of the pot.

Add in the steam rack to the pot and add the chicken on top.

Cover and lock the pressure cooker. Press the Poultry button and then adjust the time to 18 minutes for a 3 pound chicken or 24 minutes for a 4 pound chicken. Make sure the steam valve is closed and press On/Start.

Once the unit has reached optimal cooking pressure (~5 minutes), it will beep once and start counting down . You’ll notice that the pressure release valve (red) rises up during this time.

The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.

Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.

Remove the chicken and let cool before shredding. When cool enough to handle, shred the chicken and set aside the bones.

Carefully remove the metal insert from your pressure cooker dump out the liquid. Wipe out the insert and add back to your pressure cooker.

While the chicken cools, cut one onion, 2 carrots, and 1 celery rib into large chunks so they fit in your pressure cooker. Peel the garlic and smash with your knife.

Press the Saute/Brown button on the multi-pot. Press “adjust” and change to “more/high” and press On/Start. Once the multi-pot has preheated, add 2 tablespoons olive oil. Add the prepared onion, carrots, celery and garlic to your pressure cooker. Cook until fragrant, about 5 minutes. Add in the bay leaves, parsley, thyme, and oregano and season with salt and pepper.

Top with the chicken carcass bones set aside earlier. Pour in 8 cups water, or however much that doesn’t go above the max fill line.

Add the lid and press the “poultry” setting and adjust the time to 30 minutes. Make sure the steam value is closed and press “on/start”. Once the unit has reached optimal cooking pressure, it will beep once and start counting down. You’ll notice that the pressure release valve (red) rises up during this time.

The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.

Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.

Place a colander over a large bowl and ladle out the liquid into the colander over the bowl and reserve. Wipe out the metal insert and add back to your multi-pot.

Press the Saute/Brown button on the multi-pot. Press “adjust” and change to “more/high” and press On/Start. Once the multi-pot has preheated, add another 2 tablespoons olive oil. Add the remaining chopped onion, carrots, and celery to your pressure cooker. Cook until fragrant, about 5 minutes.

Carefully pour in the reserved broth. Add the orzo to multi-pot.

Cook for 10 minutes uncovered (if using rice, cook for 25 to 30 minutes or until the rice is cooked through). Add in the shredded chicken, stirring to combine. Season with more salt and pepper, if needed. (It may look like you don’t have enough orzo. It will plump up more, I promise.)

Ladle into bowls. Top with fresh herbs, if desired.

If making ahead, let cool completely before freezing. This recipe made plenty for me to freeze for future sick or cold, snowy days.

There is nothing more comforting than homemade chicken soup. The carrots are fully cooked without being completely mushy and the broth has wonderful flavor. The orzo plumps up quite a bit, making this pretty hearty as well.