Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Spicy & Creamy Chicken Orzo Soup

Start to finish cook time: 60 minutes (3 prep + 4 saute + 26 pressurize + 10 high pressure + 10 depressurize + 7 saute)
*reaching pressure time is based of a 6QT*
Effort Level: Low
Servings: 6 servings (2 cup portions)
Yields: 12 cups total

Continuing on my quest to find all things soup for Instant Pot, this week is a show stopper. It has a creamy and spicy undertone, paired with great lean proteins and colorful veggies. I barely got through taking pictures before I sat down to eat this one, it's that good. Bonus, you don't have to worry about really thawing the chicken and there is minimal prep time.

If you want to reduce BPA, swap canned black beans for my dried black bean recipe! It's an extra step but way healthier and I always keep dried black beans on hand.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired by

Soup Ingredients 
  • 2 med- large frozen or semi-thawed chicken breasts 
  • 1 1/2 cups black beans, drained 
  • 3/4 cup uncooked orzo pasta
  • 1 yellow onion
  • 1 green bell pepper
  • 1 cup medium salsa 
  • 8 oz block Philadelphia (light or original) Cream Cheese
  • 4 cups water
  • 4 chicken bouillon cubes
  • 1 tsp olive oil
  • 1 (7 oz) can mild diced green chiles, undrained
  • 1 (14.5 oz) can Hunt's petite diced tomatoes, undrained
  • 3/4 tsp of Tony Chachere's Creole Seasoning 
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/8 tsp black pepper
  • 1/8 tsp regular salt
  • 3/4 tsp paprika

Optional Garnish Ingredients 
    • Shredded white cheese
    • Taco sauce
    • Diced avocado 


    1. Before starting prepping, take cream cheese and frozen chicken breasts out and set on plates. The cream cheese will slowly get to room temp while your soup is cooking and the chicken breasts don't need to be thawed much at all.
    2. Chop yellow onion and green bell pepper into small squares. Add onions, bell peppers, and olive oil to your Instant Pot.
    3. Set Instant Pot to high saute for 13 minutes (you won't use nearly this amount of time I just set it for longer than I ever need so it doesn't turn off while cooking). Cook until onions are translucent (3-5 minutes) and turn off saute. 
    4. Add water, bullion, green chiles, all seasoning, black beans, and chicken. Lastly, add salsa and tomatoes. DONT STIR. Red sauces tend to set off the burn sensor so that is why you want to add last and not stir.
    5. Seal and set to high pressure for 10 minutes and allow 26 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
    6. Once it beeps that it's finished on high pressure, allow to sit for 10 minutes before releasing remaining pressure.
    7. Using a fork or tongs, remove chicken and set aside. Shred chicken using 2 forks.  
    8. Cut cream cheese that has been sitting out into 1 inch squares. Add cream cheese squares and uncooked orzo into your Instant Pot, set to high saute and stir frequently to avoid burning. If you have cream cheese chunks that aren't fully melted you can use a wooden spoon to push cream cheese up against metal liner and this will help speed the creaming process. After 6-7 minutes, orzo should be cooked and cream cheese should be melted into a cream sauce.
    9. Turn off saute and add shredded chicken back to pot. Stir and you are ready to serve. Garnish with shredded cheese, diced avocado, taco sauce, or desired topping!

    Dice onion and bell pepper. Set frozen chicken and cream cheese on plates, to start
    to soften and thaw. 
    Saute on high heat olive oil, onions, and bell peppers.
    Cook until onions are translucent and then turn off saute. 
    Add water, bouillons, undrained green chilis, all seasoning,
    black beans, and chicken. 
    Lastly add salsa and undrained diced tomatoes. DO NOT
    STIR, you want these sitting on top to prevent setting off burn sensor.
    Set to 10 minutes high pressure, allow 26 minutes to reach pressure.
    Once cooked, allow 10 minutes to natural pressure release
    before releasing remaining pressure.
    Remove chicken breast with tongs and place on place. Shred
    with 2 forks until chicken is in small shreds. 
    Cut cream cheese into small squares. Add orzo and cream cheese
    squares into Instant Pot. Set to high saute and stir frequently.
    Use a wooden spoon to crush any cream cheese chunks until
    a cream is created and without chunks. Add shredded chicken back.
    Garnish with shredded cheese, taco sauce, chopped avocado, or desired topping. Enjoy!