Taste of Home
Pressure-Cooker Mediterranean Chicken Orzo
TOTAL TIME: Prep: 15 min. Cook: 5 min. + standing
YIELD: 6 servings.
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
Ingredients
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6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
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2 cups reduced-sodium chicken broth
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2 medium tomatoes, chopped
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1 cup sliced pitted green olives, drained
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1 cup sliced pitted ripe olives, drained
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1 large carrot, halved lengthwise and chopped
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1 small red onion, finely chopped
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1 tablespoon grated lemon zest
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3 tablespoons lemon juice
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2 tablespoons butter
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1 tablespoon herbes de Provence
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1 cup uncooked orzo pasta
Directions
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1.
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.
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2.
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.
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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