Instructions

1. Saute your aromatics and chicken thighs. Using your Instant Pot’s sauté function, set it to SAUTE — NORMAL. Add the olive oil. Once hot, add the raw thicken thighs, chopped onion, carrots, celery, garlic, dried herbs, salt and pepper.  Sauté, occasionally stirring, for 7-10 minutes or until veggies have softened and the exterior of the chicken is mostly opaque. Press CANCEL to turn off the Instant Pot.
2. Add liquids and pasta and pressure cook. Add broth, lemon juice, and orzo and stir to combine. Lock the lid on the Instant Pot, ensuring the steam release valve is set to the SEALING position. Set Instant Pot to PRESSURE COOK — HIGH for 4 minutes. Allow pressure to release naturally for 15-20 minutes to let orzo plump up. Manually release any remaining pressure. 
3. Shred chicken, stir in spinach & serve. Remove chicken from the pot. For chunkier chicken soup, let the chicken cool for a few minutes and pull it apart with your fingers. For finer chicken, shred it using two forks. Add the chicken meat back to the soup and stir in the spinach. Season with additional salt and pepper to taste. Once the spinach has wilted, portion into bowls and garnish with lemon slices if desired.