Instant Pot Lemon Frozen Chicken With Orzo Food

INSTANT POT LEMON ORZO CHICKEN

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!

INSTANT POT CHICKEN AND ORZO - SIMPLE, EASY & FLAVORFUL - HUNGRY SIX

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.

INSTANT POT LEMON CHICKEN ORZO SOUP

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.