Instant Pot Lemon Chicken Orzo Soup - cooking recipe

Ingredients

1 tablespoon grapeseed oil
1 lb chicken, cut into bite-sized pieces
3 garlic cloves, minced
1 medium onion, diced
2 cups carrots, peeled and diced
2 stalks celery, diced
8 cups chicken broth
1 bay leaf
1 cup uncooked orzo pasta
1 sprig rosemary
1 lemon, juice of
1/2 teaspoon salt and pepper
1/2 cup frozen spinach
1/2 cup heavy cream
1/4 cup parmesan cheese

Preparation

1.\tStart the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.
2.\tAdd chicken and mix with the onions. Spread them in the pot and let them saute for 3 minutes.
3.\tAdd carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
4.\tSet the instant pot on Pressure cook mode at high pressure for 6 minutes.
5.\tWhen the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
6.\tStir in spinach lemon juice until spinach is mixed in the soup. Press Saute and let the soup come to a quick boil in about a minute; stir in the cream.
7.\tSoup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
Notes.
If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
Cooking time does not include the time needs to reheat and cool down the Instant Pot.