Instant Pot Lemon Chicken Orzo

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Necessity is the mother of invention and that is exactly how this recipe came about. Lemon chicken orzo instantly became a family favourite one day when we were all recovering from the flu and in dire need of a trip to the grocery store. If anything it is proof of the benefits of a well stocked pantry.

I literally walked through the kitchen at 4:30pm and threw things into the instant pot and prayed it would be edible, and low and behold my pickiest eater gave it 3 thumbs up and ate two bowls of it. That’s when it was added to the list of test recipes to put here on the blog. I hope you love it as well!

What you will need

The How

To start add the chicken (frozen or thawed), water, salt and apple cider vinegar to the instant pot and cook on the meat setting for 16 minutes. I like to add the vinegar because it helps pull more of the chicken flavour into the broth. Once the pressure cook is finished allow for a natural release for about 10 minutes then quick release.

Add orzo, garlic powder and lemon juice to the instant pot and cook on high pressure for 7 minutes with a quick release. Stir in parmesan cheese and pepper until the remaining liquid is absorbed. Then gently fold in the diced tomatoes.

Serve warm and with your favourite side.

Yield: 4

Lemon Chicken Orzo

lemon chicken orzo


  • 1.5lb chicken thighs
  • 4 cups water or bone broth
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar
  • 2 cups orzo
  • 3 Tbsp lemon juice
  • 1 tsp garlic powder
  • 2 roma tomatoes diced
  • 1 cup parmesan cheese


1. Add chicken, vinegar salt and water to the instant pot and cook on high power for 16 minutes and allow a natural release for 10 minutes then quich release

2. Add orzo, lemon juice, and. garlic powder and cook on high for 7 minutes with a quick release

3. Stir in parmesan cheese and once blended add tomatoes.

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