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Pressure-Cooker Harvest Chicken with Walnut Gremolata

This original recipe is based on a classic veal or lamb dish but made more simply in the pressure cooker. To lighten it up, I used fat-free chicken broth and removed the skin and excess fat from the chicken legs. It's an elegant complete dinner that always gets compliments. Patricia Harmon - Baden, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 medium butternut squash (about 3 pounds), peeled and cubed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 1 garlic clove, minced 1 teaspoon Italian seasoning
  • 1/4 teaspoon coarsely ground pepper, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 6 chicken drumsticks, skin removed
  • 1 cup uncooked orzo pasta
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon zest


  • In a 6-qt. electric pressure cooker, combine the squash, tomatoes, onion, celery, broth, wine, garlic, Italian seasoning, and 1/8 teaspoon pepper.
  • In a shallow dish, combine the flour, seasoned salt and remaining pepper. Add chicken, a few pieces at a time, and turn to coat. Place chicken on top of the vegetables. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. Remove chicken and keep warm.
  • Select saute setting and adjust for high heat. Stir in orzo. Cook 7-8 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
  • Transfer vegetable mixture to a serving platter; top with chicken. Sprinkle with gremolata.
Nutrition Facts
1 serving: 343 calories, 5g fat (1g saturated fat), 40mg cholesterol, 252mg sodium, 55g carbohydrate (10g sugars, 9g fiber), 21g protein.

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