Step 1

Have all of your ingredients prepped before starting to cook the soup. Veggies chopped, etc.

Step 2

Turn pot on to the sauté setting. When the pot is hot add the olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.

Step 3

Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.

Step 4

Add the chicken, rosemary, salt & pepper. Stir.

Step 5

Add the broth, lemon zest, and orzo pasta. Stir.

Step 6

Place the lid on and set the steam release knob to the Sealing position.

Step 7

Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes.

Step 8

When the cook time is finished, do a *Controlled Quick Release of the steam/pressure. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.

Step 9

When the pin in the lid drops down, open it and add half of the lemon juice and the spinach leaves. Taste and adjust salt, if needed, and add the remaining lemon juice if you want. I tell people to use half in case they think it's too lemony. I like the full amount, but you may not. Or you may like more!

Step 10

Serve hot with some bread, lemon wedges, parmesan, or whatever you like.