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Pressure-Cooker Mediterranean Chicken Orzo

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
  • Total Time
    Prep: 15 min. Cook: 5 min. + standing
  • Makes
    6 servings

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, chopped
  • 1 cup sliced pitted green olives, drained
  • 1 cup sliced pitted ripe olives, drained
  • 1 large carrot, halved lengthwise and 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; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
  • Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Test Kitchen tips
  • Herbes de Provence is a mixture of dried spices associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.

  • Editor's Note
    Look for herbes de Provence in the spice aisle.
    Nutrition Facts
    1 serving: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.

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    Reviews

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    Average Rating:
    • Nancy
      Jan 8, 2021

      We really liked this, the taste was excellent although it was a bit soupier than we expected from the picture. Maybe if we added more orzo. I've added it to our monthly rotation - oh, and I don't know the creator of the recipe.

    • Randi
      Nov 9, 2020

      OMG.This was by far there worst recipe I have ever made. Cooking for over 45 years. Sauce was awful. Seriously the reviews were packed with people he knew. Awful. Tossed in the garbage.

    • Colin
      Jul 22, 2020

      This was very good. It seemed like a lot of olives, but the finished product had a good balance of ingredients. I might add some chopped artichoke hearts next time, and some feta cheese on top. The final product came out moister than I expected, so I might leave the lid off for that last 8-10 minute rest. Maybe I was supposed to? Anyway, it's good comfort food and the family loved it.

    • Laura
      Jul 7, 2020

      Amazing- makes me feel like a good cook. It is that food you eat at potlucks and wonder how they did that... But... way more time consuming than a truly busy weeknight chef desires. I am a dump and go kind of girl on weeknights and this left a bit too much grating, chopping, and hovering over a recipe to qualify as quick. Not to mention that the instapot is never really “instant” by the time the pressure builds. But it wasn’t complicated and is really “a taste of home” cooking.

    • Regina
      Jan 11, 2020

      Made this in my Instant Pot exactly according to recipe. It was absolutely delicious! The lemony scent of chicken with olives filled my kitchen. My family loved it! We added a bit of feta cheese on top for garnish. A keeper!

    • Lee
      Oct 29, 2019

      Delicious! Made some tweaks to suit our tastes: I left bone-in chicken thighs whole, skinned

    • Sebastian
      May 27, 2019

      I make this recipe all the time! It's so good and you can change up the spices. I've used Indian spices to make it taste completely different and give it an Indian flare. Or use Italian spices to make it taste like the recipe asks. It's a great dish and I've never had anyone over that disliked it. Add some bread to serve it with!

    • Lisa
      Mar 28, 2019

      Really easy but a little bland so topped it off with feta. That was the perfect way to finish it off!

    • 7833louis
      Feb 25, 2019

      Very easy, very good. As suggested in another review, I put spinach in at the end - wonderful! Next time will add some shrimp and leave out the green olives just for kicks. It will be better when I can use garden tomatoes. Thanks for sharing!

    • chargord
      Feb 9, 2019

      I made this tonight and it was so easy and so good. I used green ripe olives in it, just wondering if I should have used Manzanilla olives instead. The only changes I would make when I make it again would be to add salt and pepper to the chicken and some lemon pepper to the broth. This was just wonderful on a cold night.