Chicken Orzo Soup (Tupperware Pressure Cooker)

• 3 pounds whole chicken
• 1/2 teaspoon black pepper
• 1 lemon juiced using Zest N' Press(R) Gadget
• 1 1/2 teaspoons coarse kosher salt
• 1 cup orzo pasta
• 2 garlic cloves peeled
• 1 onion medium, peeled and quartered
• 2 celery stalks peeled & cut in 2"/5 cm pieces
• 2 carrots peeled & cut in 2"/5 cm pieces
• 4 cups water divided

1. Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. Seal and microwave on high power 20 minutes. 20-25 minutes for a 3-lb./1.3 kg chicken
2. While chicken cooks, add carrots, celery, onion and garlic to base of Quick Chef(R) Pro System fitted with blade attachment. Cover and turn handle until roughly chopped.
3. Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes.
4. Check to ensure internal temperature of chicken has reached 165u0b0 F/n5u0b0 C. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes.
5. While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
6. Remove Pressure Cooker from microwave an allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
7. Stir shredded chicken into soup and serve.

chicken, black pepper, lemon juiced using zest n, coarse kosher salt, orzo pasta, garlic, onion, celery stalks, carrots, water

Taken from www.yummly.com/recipe/Chicken-Orzo-Soup-_Tupperware-Pressure-Cooker_-1323369 (may not work)