INSTANT POT ITALIAN CHICKEN ORZO
Instant Pot Herb Chicken Orzo Recipe - An easy one-pot pressure cooker meal with robust Italian flavors of tomato, rosemary, thyme and basil.
Provided by Sommer Collier
Categories Main Course
Time 26m
Number Of Ingredients 11
Steps:
- Place the oil in the Instant Pot and set on Sauté. Salt and pepper the chicken pieces on both sides. Then place them skin-side-down in the Instant Pot. Sauté for 5 minutes per side, then remove from the pot. Scrape the bottom of the pot with a metal spatula to loosen any chicken skin.
- Next, add the onions and garlic to the pan juices. Sauté for 1-2 minutes. Then pour in the water and use a metal spatula to thoroughly deglaze the bottom of the pot. (Any skin or debris stuck to the bottom of the pot could later result in a "burn" notice.)
- Add the fresh herbs and diced tomatoes. Season with 1 1/2 teaspoons salt and stir well. Set the chicken thighs back in the pot. Then pour the orzo on top. Lock the lid into place and set the Instant Pot on Pressure Cook High for 4 minutes. (It's important that the orzo goes in last so it doesn't stick to the bottom of the pot.)
- Once the timer goes off, turn off the Instant Pot and perform a Quick Release. When the steam valve button drops, it's safe to open the top. Remove all herb stems. Taste the orzo, and season with salt and pepper as needed. Stir in the fresh basil and serve.
Nutrition Facts : ServingSize 1 thigh + orzo, Calories 407 kcal, Carbohydrate 76 g, Protein 13 g, Fat 4 g, Sodium 324 mg, Fiber 4 g, Sugar 8 g
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 CHICKEN AND ORZO - SIMPLE, EASY & FLAVORFUL - HUNGRY SIX
This creamy instant pot chicken and orzo is a very easy recipe perfect for weeknight dinners. It has a fantastic sauce with just the right amount of lemon!
Categories Main Course
Time 35m
Yield 6 people
Number Of Ingredients 10
Steps:
- To the instant pot, add the butter, garlic, orzo, chicken broth and heavy cream. Mix together. Season the chicken breasts with the salt, pepper and lemon pepper. Place the chicken on top of the pasta mixture. Place the top on the instant pot and move the vent to the "seal" position. Turn the pot on and select pressure cook on high for 5 minutes.
- The pot will take approximately 10-15 minutes to reach pressure, and then the cook cycle will last 5 minutes. Allow the pot to naturally release for 10 minutes, and then do a quick release.
- Use two forks to break the chicken up slightly. Add in the parsley, lemon juice and parmesan cheese. Mix together and allow to rest for 5 minutes before serving.
Nutrition Facts : @context https, ServingSize 1/6, Calories 507 calories, Protein 43 grams protein, Fiber 2 grams fiber, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Sodium 1261 milligrams sodium, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Cholesterol 139 milligrams cholesterol
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.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
INSTANT POT® ITALIAN CHICKEN
Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.
Provided by THEHOLLANDS
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
- 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 using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
- Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g
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
ONE POT ITALIAN CHICKEN AND ORZO
ONE POT Italian Chicken and Orzo (and veggies!) in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! From carlsbadcravings.com
Provided by danglin34
Categories European
Time 32m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
- Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
- Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 4, Cholesterol 55.8, Sodium 409.3, Carbohydrate 32.4, Fiber 3.7, Sugar 3.7, Protein 26.2
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- Place the oil in the instant pot and select sauté. Salt and pepper chicken on both sides. Then place them skin side down in the pot. Sauté for 5 minutes per side, then remove from pot. Scrape the bottom of the pot with a metal spatula to loosen any chicken skin.
- Next add the onions and garlic to the pan juices. Sauté for 1-2 minutes. Then pour in the water and use a metal spatula to thoroughly deglaze the bottom of the pot. (any skin or debris stuck to the bottom of the pot could later result in a “burn” notice.)
- Add the herbs and diced tomatoes. Season with 1 ½ tsp salt and stir well. Set the chicken back in the pot. Then pour the orzo on top. Lock the lid and set the instant pot to pressure cook HIGH for 4 minutes. (It’s important that the orzo goes in last so it doesn’t stick to the bottom of the pot.)
- Once the timer goes off, turn off the pot and perform a quick release. When the steam button drops, it’s safe to open. Remove the stems from the herbs. Taste the orzo, and season with salt and pepper if needed. Stir in basil and serve.
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