Instant Pot Lemon Orzo Chicken 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 LEMON FROZEN CHICKEN WITH ORZO

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 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.

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.