Directions

1. Set the pressure cooker to "sear", press "start/stop", and add oil. When hot, add leeks and celery. Cook until tender.
2. Add chicken and sear to a golden brown. Add the orzo and stock.
3. Close and lock lid. Set cooker to "poultry", adjust time to 10 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening the lid.
5. Carefully open lid and remove chicken. Transfer to plate. Using a fork, shred meat into small pieces.
6. Return shredded chicken to cooker. Add dill and stir.
7. Ladle into bowls. Squeeze half of lemon into each bowl of soup, catching the seeds.
8. Garnish with parsley and serve.