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Instant Pot

Chicken, Chickpea and Yogurt Soup with Toasted Orzo

4-6 Servings

FAST: 1¼ hours
Slow: 4¾ to 5¾ hours 40 minutes active

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We learned about warm Persian chickpea and yogurt soup from cookbook author Yasmin Khan, who suggested preparing the dish as a simple weeknight meal. This version is made with butter-toasted orzo, which replaces the rice that Khan uses, and shredded chicken breasts makes the soup especially hearty. We use regular yogurt here, not Greek-style. It lends the broth a subtle creaminess and tang without making the soup heavy. The spinach and dill are added at the end, so to economize on time, prep these ingredients while the chicken is cooking.




Don’t use low-fat or nonfat yogurt as they lack richness and will curdle when stirred into the soup. Also, don’t add the yogurt until you have removed the insert from the Instant Pot housing. This will help ensure that the yogurt won’t curdle from overheating.

FAST: 1¼ hours
Slow: 4¾ to 5¾ hours

40 minutes active


  • 2

    tablespoons salted butter, cut into 3 pieces

  • 1

    cup orzo


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Thomas F.
November 20, 2022
Nutritious and tasty
Nutritious and tasty! Fairly easy recipe too.
Jovanna K.

This was very good! I did add some Better than Bullion Chicken to add another layer of flavor. I had doubled the recipe but not the chicken or hot pepper flakes. It was pretty spicy at first, but once the yogurt was added it toned it down. I also added a bit of fresh lemon juice at the end.
I will make this often!

Mary S.

This was surprisingly delicious and kids ate it without complaining. It also made quite a bit of soup. In fact I will need to add some more broth to the leftovers, which I decided to freeze. I suspect my bone-in chx breasts were on the larger side weighing in at 1.6lbs for 2.