Aztec's Lemon Chicken Orzo

Lemon Chicken Orzo Soup (W/ Pressure Cooker)
By: Aztec03
Date: May 1st, 2018 @ Too early in the morning.
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NOTE: this recipe depends much on the SIZE of your damn pressure cooker. For me, this makes... Fuck, I don't remember. I'll update this when I make it again.

2x Sticks Celery, chopped to the size you prefer.
2-3 Large Carrots, chopped to the same size as the celery.
1-2 Boneless, skinless chicken breast. Salt for AT LEAST 20 mins, and sear.
0.5 lb. Boneless, skinless chicken thighs. Salt for AT LEAST 20 mins, and sear.
2-3 Italian Bay Leaves (None of that California bullshit.)
AT LEAST 16 cups of a GOOD Chicken Stock. Again, dependent on your vessel. (STOCK is better than Broth, ALWAYS. Dat Marrow!)
1/2 tsp. dried Thyme.
1/2 tsp. dried Basil.
2 Tbs. Fresh Parsley, Chopped.
1/2 Stick of Unsalted, Unsweetened Butter.
Juice of 1.5 Lemons, or to taste.
Zest of One Lemon, DO NOT ADD UNTIL AFTER PRESSURE COOKING
3 Cloves Fresh Garlic, Minced.
Kosher Salt and Fresh Ground Black Pepper to taste.
(Preferably) 2 Shallots, finely diced, or Half of a Large size Onion.
1/4 Cup Dry Sherry (Adds Zing like you'll never run outta bling)
2 Tbsp. of Sear-ready Olive Oil. (NOT VIRGIN OR EXTRA-VIRGIN, YOU DAMN DRUGGAH!)
3/4 Cup Uncooked Orzo (PREPARE SEPARATELY!!! AN ICE BATH IS IMPORTANT FOR AL DENTE)
Sprig of Fresh Rosemary and/or Tarragon (For Garnish)
(Everything here can be modified. They say cooking is kitchen-chemistry. That's true -for the most part- up to the metrics, for a good recipe. Part of the JOY of it is experimenting. Try adding a hint of this, or a dash of that, and seeing what happens!)
(Side Note: Less than a pound of chicken is perfect for this.)
Photos: https://imgur.com/a/9rc2vJf
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Salt your chicken for a while, at least 20 mins. Sear chicken until golden brown on all sides with the Olive Oil. Toss into Pressure Cooker. Add Chicken Stock until pressure vessel is almost full.
Add Bay Leaves, Thyme, Basil, Parsley, Butter, and Lemon ***Juice***, to Cooker Vessel. Pressure-Cook on High for between 25-45 minutes, and quick-release the vacuum/pressure on finish.
Strain-separate Chicken from broth, OBVIOUSLY saving the broth in the vessel. PULL THE CHICKEN TO A 'BIT BIGGER' THAN THE SIZE YOU ULTIMATELY PREFER IN A SOUP - IT WILL BREAK-DOWN MORE IN THE NEXT STEP.
Meanwhile, gently heat your Mirepoix (carrots, celery, shallot, and garlic.. ADD THE GARLIC LAST CUZ IT BURNS EASY) until ALMOST tender. The shallots should be soft and translucent. Maybe around 5 minutes.
De-glaze that shit with the Sherry, SAVING ALL THE LIQUID - it's worth more than your house and sanity combined.
Add Mirepoix + Sherry sauce to Vessel (YOU BETTER READ DIRECTIONS BEFORE YOU COOK!)
Re-add pulled Chicken to Vessel, and top-up with more stock. Cook another 5-10 minutes at high-pressure (This time will VARY depending on your elevation, vessel size, power-output of pressure-cooker, etc. Hopefully this ain't yer first time 'round the block. You should know how long it takes to get your veggies to their perfect texture with the tools in -your- kitchen! Timer starts when you hear the HISS of the cooker release)
Meanwhile, boil a pot of water with a dash of salt in it. As soon as water is boiling reduce heat, and pour the 3/4 cup of Orzo into it. Put on a timer for 7-8 minutes.
// Orzo Prep /////
Meanwhile, prepare an ice-bath for the soon-to-be-cooked Orzo. WE DON'T WANNA CUT CORNERS 'CUZ WE CARE ABOUT GOOD EATS.
Stir your boiling Orzo until the timer chimes. +++ to wooden spoons. Carefully check for proper al-dente 'bite' when the time is nearly up. THEN DUNK THAT SHIT IN THE ICY DEPTHS OF THE RIVER STYX - er, I mean the ice bath.
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Your Soup base will be done soon. Wait. Practice patience. Time to lean? Time to clean, motherfucker.
Once the second-round of pressure-cooking is over, quick-release, and you can add the Lemon Zest. STIR WELL. TASTE IT! It needs salt. Add some KOSHER SALT, 'CUZ IT'S THE BEST FOR MEASURING-OUT EVERY. SINGLE. TIME. I used about 3 tsp. STIR! Add some FRESH-ASS CRACKED BLACK PEPPER. Stir Well again.
Taste it. Keep going 'till you think it's like juice from God's nipple.
NOW add a dash-MORE of Sherry, you fucking boss-dog you. Yer about to get a promotion for this, I bet.
// Plating /////
Take a bowl; add 1/4 cup of your cold-shocked Orzo first. LESS IS MORE! YOU CAN ALWAYS ADD MORE LATER, BUT YOU CAN NEVER SUBTRACT!!!
Spoon in some of the most hearty-ass Soup plus Chicken you ever did taste.
Add a sprig of Fresh Rosemary and/or Tarragon on top, 'cuz you're a fucking boss.
Get Laid. Wow friends. Profit??? Sit alone and become fat-and-happy. Your call.

Enjoy.

(P.S. Secret Ingredient: A dash of Cayenne Pepper into the Pressure Cooker, as you're adding the Carrots and Celery. You won't even taste it, if you do it right. Strippers, Mistresses, and even Presidents will be ringing your bell for weeks if you include this.)