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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
INSTANT POT LEMON ORZO CHICKEN
This basically takes a Greek Avgolemono soup and turns it into a sauce draped over chicken with some spinach tossed in. I couldn't love this dish more.
Provided by Jeffrey
Categories Poultry
Time 18m
Number Of Ingredients 11
Steps:
- Dredge the chicken cutlets in the flour mixture so they're fully coated and set aside on a plate.
- Add the olive oil and 1 tbsp of butter to the Instant Pot and hit Sauté and Adjust to the More or High setting. Allow to heat for 3 minutes and until the butter's melted.
- Add the chicken to the pot in batches and lightly brown for about 60-90 seconds on each side. Remove with tongs, set aside on a plate and repeat until all chicken is lightly browned.
- Melt the other 1 tbsp of butter in the pot. Add the shallots and sauté for another 2 minutes. Deglaze (scrape) the bottom of the pot from any flour that may have been caked-on from browning the chicken.
- Add the broth to the pot along with the chicken and orzo. Smooth the orzo out so it's submerged in the broth and around the chicken. Top with the spinach (if using) but DO NOT STIR. Just let it rest on top of everything else.
- Secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
- Remove the chicken with tongs to a serving dish (it's fine if a lot of the spinach gets transferred with the chicken, but leave the liquid and orzo in the pot).
- Add the egg and the lemon juice in a measuring cup or bowl and whisk together. Pour it into the sauce in the pot while stirring. You'll see it thicken up perfectly with a few egg ribbons forming. If you're using the Parmesan, stir it in now too.
- Spoon the sauce over the chicken and enjoy with a side of your choice! (My Mashed Potatoes are a great fit here!)
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 528 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
INSTANT POT GREEK CHICKEN WITH ORZO
Instant Pot Greek Chicken with Orzo is a quick and easy dinner your family will devour. Chicken, healthy vegetables, and Mediterranean flavors come together in this simple recipe that even a beginner to pressure cooking can master.
Provided by Snug and Cozy Life
Categories Easy Dinner
Number Of Ingredients 11
Steps:
- Step OnePlace the first 10 ingredients in your Instant Pot and stir until all of the ingredients are mixed together.
- Close and lock the lid on the Instant Pot (making sure the vent is closed) and, select the "Pressure Cook" button and set the timer for 8 minutes.
- Once the Greek Chicken has finished cooking, you can perform a quick release.
- Step TwoOnce your Instant Pot has depressurized, remove the lid, add the orzo, and replace the lid, making sure that the vent is closed.
- Select the "Pressure Cook" button and set the timer for 3 minutes. When the timer goes off, allow your pressure cooker to perform a natural release for 4 minutes, and then do a quick release to remove any remaining pressure.
- I like to serve this in bowls, topped with crumbled fresh feta and a side of pita or naan bread.
INSTANT POT LEMON FROZEN CHICKEN WITH ORZO
Once you unlock the secret of cooking frozen chicken in an Instant Pot®, the possibilities for variations become endless. This creamy lemon chicken with orzo is worthy of a dinner with friends, though it is so easy, you'll make it a regular on your weeknight rotation. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
- Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.
INSTANT POT GREEK CHICKEN BOWLS
The flavors of the Mediterranean are cooked up in 30 minutes in an Instant Pot® for a quick and filling, souvlaki-inspired weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
- Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.
INSTANT POT® GREEK CHICKEN
So for Christmas I received an Instant Pot® and immediately thought how cool. I had heard about them in podcasts that I listen to, but then thought will I really use it? Yes! I love it... cuts down cook time and everything is super tender and flavorful. I am a fan! This Greek chicken was done in no time!
Provided by FestivelySouthern
Categories World Cuisine Recipes European Greek
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
- Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
- Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 8.5 g, Cholesterol 77.2 mg, Fat 26.2 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.3 g, Sodium 939.3 mg, Sugar 1.9 g
GREEK CHICKEN AND ORZO
Make and share this Greek Chicken and Orzo recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat broth, onion and oregano to a boil.
- Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
- Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
- Stir in the spinach, and heat just until the spinach wilts.
- Remove from heat and top with cheese.
- Serve immediately.
Nutrition Facts : Calories 538.8, Fat 13.6, SaturatedFat 5.3, Cholesterol 71.2, Sodium 1126.8, Carbohydrate 68.9, Fiber 3.9, Sugar 4.4, Protein 33.5
INSTANT POT LEMON CHICKEN ORZO SOUP
Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com.
Provided by Sageca
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
- 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
- 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
- 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
- 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
- 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
- 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
- Notes.
- If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
- Cooking time does not include the time needs to reheat and cool down the Instant Pot.
Nutrition Facts : Calories 459.6, Fat 24.7, SaturatedFat 9.4, Cholesterol 87.5, Sodium 1172.2, Carbohydrate 30.7, Fiber 3, Sugar 5.1, Protein 27.6
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