Pressure Cooker Mediterranean Chicken Orzo Recipe

Pressure Cooker Mediterranean Chicken Orzo Recipe
Pressure Cooker Mediterranean Chicken Orzo Recipe photo by Taste of Home
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Pressure Cooker Mediterranean Chicken Orzo Recipe

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Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
  • 2 cups reduced-sodium chicken broth
  • 2 medium tomatoes, finely chopped
  • 1 cup sliced pitted green olives, drained
  • 1 cup sliced pitted ripe olives, drained
  • 1 large carrot, finely chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 cup uncooked orzo pasta

Directions

In a 6 qt. electric pressure cooker, combine the first 11 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Add orzo. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure according to manufacturer's directions. Chicken, pasta and vegetables should be tender. Yield: 6 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Pressure Cooker Mediterranean Chicken Orzo in One Pot Instant Pot Winter 2017

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
  • 2 cups reduced-sodium chicken broth
  • 2 medium tomatoes, finely chopped
  • 1 cup sliced pitted green olives, drained
  • 1 cup sliced pitted ripe olives, drained
  • 1 large carrot, finely chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 cup uncooked orzo pasta
  1. In a 6 qt. electric pressure cooker, combine the first 11 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  2. Add orzo. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure according to manufacturer's directions. Chicken, pasta and vegetables should be tender. Yield: 6 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Pressure Cooker Mediterranean Chicken Orzo in One Pot Instant Pot Winter 2017

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