Step 1

Place chicken, breast side up (and giblets if they came with the chicken) in the instant pot

Step 2

Add the rest of the ingredients (other than the orzo)

Step 3

Cover the IP and lock it. Make sure the venting knob is set to sealed and press the pressure cooker button. Make sure the settings are in normal mode and high pressure. Set the timer to 27 minutes

Step 4

When IP beeps, either do a quick release after 10 minutes (see notes on how to do that) or let it release the pressure naturally but that will take up to 30 minutes.

Step 5

Open IP and carefully remove the chicken and set aside

Step 6

Add orzo, stir and cover the IP again and lock it. Make sure the venting knob is set to the sealed postion and press the pressure cooker button again. Set the timer to 6 minutes. (The IP will not take as long to come to pressure - probably around 5 minutes)

Step 7

Once the IP beeps again, either do a quick release after 10 minutes or let it release it's pressure naturally but know that it will take another 25 - 30 minutes

Step 8

Remove the skin and break the chicken apart in smaller pieces. Please be careful at this point not to burn yourself as the chicken will be hot. You won't need to use all the chicken into the soup, I separate the breast meat and pack it away to make chicken salad. There will be enough chicken for the soup

Step 9

Return the chicken to the IP and either serve it from there or transfer to a big enough bowl or pan

Step 10

Serve

Step 11

Eat

Step 12

Enjoy