Pressure Cooker Mediterranean Chicken Orzo Food

INSTANT POT MEDITERRANEAN GREEK SHREDDED CHICKEN AND BROWN RICE BOWL

Steps:

• Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
• Add the chicken to the pot with the chicken broth.
• Cook for 10 minutes on Manual > High-Pressure Cooking.
• When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.

ONE POT MEDITERRANEAN CHICKEN ORZO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
• Spray a large pan with some low calorie cooking spray and heat gently.
• Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
• Set the chicken aside.
• Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft.
• Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180°C.
• Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off

INSTANT POT ITALIAN CHICKEN ORZO

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.

PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO

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.

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!

MEDITERRANEAN CHICKEN ORZO

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

INSTANT POT GREEK CHICKEN WITH ORZO

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 TOMATO AND SHRIMP ORZO

Steps:

• Set Instant Pot to Sauté mode and preheat before adding any oil. Add olive oil, and then the onion and garlic. Cook, stirring, until softened, and translucent, about 3 minutes. Deglaze with a splash of water or stock to prevent anything getting stuck to the bottom and BURN warning.
• Next add the tomatoes and chicken stock and bring to a boil. Stir to make sure nothing is stuck to the bottom.
• Add orzo, dill and parsley and mix well.
• Next shrimp and season with salt and pepper. Add feta cheese over the top.
• Set Instant Pot on Manual High Pressure for 3 minutes.
• Once done, use Quick Pressure Release to avoid overcooking orzo and shrimp.

SLOW-COOKER CHICKEN & ORZO WITH TOMATOES & OLIVES

Steps:

• Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbes de Provence, salt and pepper in a 6-quart slow cooker. Cook on High for 1 hour, 30 minutes or on Low for 3 hours, 30 minutes. Stir in orzo and olives; cover and cook until the orzo is tender, about 30 minutes more. Let cool slightly. Sprinkle with parsley before serving.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

SLOW COOKER MEDITERRANEAN CHICKEN WITH ORZO

Steps:

• Lay the onion petals across the bottom of the slow cooker. Lay the chicken chunks on top. Seasoning with salt and pepper. Cover with the tomato, herbs and red pepper flakes. Add lid.
• Slow cook on high for 2 1/2 hours.
• Add the orzo and olives, stir, replace the lid and cook for another 30 minutes.
• Serve with a side salad or green vegetable for a full meal.

LEMON PARMESAN ORZO IN INSTANT POT

Steps:

• Start the instant pot in Sauté mode and let it heat. Add butter and orzo pasta. Saute for about 3 minutes until some orzo pieces turn brown. Keep stirring continuously, else it can burn.
• Add garlic and stir it in with the toasted orzo.
• Add broth and stir well. Press cancel and close lid with vent in sealing position.
• Pressure cook at high pressure for 3 minutes. When the cooking time is done, quick release the pressure manually.
• Open the instant pot, then add parmesan, parsley, cherry tomatoes and lemon juice. Stir well and let it sit for 2-3 mins.
• Add salt and pepper to taste.
• Lemon Parmesan Orzo is ready to be enjoyed.

CHICKEN WITH SPINACH & TOMATO ORZO SALAD

Steps:

• Preheat oven to 425 degrees F.
• Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
• Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
• Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

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.

PRESSURE COOKER CHICKPEAS

Steps:

• Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.

INSTANT POT AVGOLEMONO SOUP WITH CHICKEN

Steps:

• Place the chicken, half the onion, the carrot, celery, garlic, salt, and bay leaf in the inner pot of your electric pressure cooker and cover with 1 cup cold water. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 10 minutes at high pressure.
• When the cooking program is complete, release the pressure manually and remove the lid. Remove the inner pot and transfer the chicken to a plate.
• Set a strainer over a bowl. Strain the liquid from the pot into the bowl, discarding the solids (you should have about 2 cups of liquid); set aside. Wipe out the inner pot and return it to the pressure cooker.
• When the chicken is cool enough to handle, shred the meat using two forks or your hands and set aside.
• Pour the olive oil into the inner pot of the pressure cooker. Select the Sauté function and set the heat level to "Normal". Dice the remaining onion half. When the oil is shimmering, after about 2 minutes, add the remaining onion and sauté, stirring frequently, until softened, about 3 minutes. Press Cancel to turn off the Sauté function.
• Add enough additional broth or water to the reserved cooking liquid to make 5 cups of liquid total, then add the liquid to the pot. Add the orzo and stir to cover the pasta with the liquid. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 3 minutes at high pressure.
• Meanwhile, whisk together the eggs and lemon juice in a heatproof bowl.
• When the cooking program is complete, allow the pressure release naturally for 10 minutes, then manually release the remaining pressure and remove the lid.
• While whisking continuously, slowly ladle 1 cup of the hot broth from the pot into the egg mixture to temper the eggs. (This will prevent the eggs from curdling in the hot liquid.) Then slowly pour the tempered egg mixture back into the pot with the remaining broth. Add the chicken and stir to combine. Taste and adjust the seasoning, adding more salt, if needed, and the pepper. (Use the Keep Warm function to maintain the soup's temperature. Do not turn on the Sauté function or allow the soup to come to a boil at any point after adding the eggs, which would cause the soup to break or curdle.)
• Serve the soup immediately, garnished with dill, if desired.

ONE POT LEMON CHICKEN AND ORZO

Steps:

• Season chicken with salt and pepper. Dust chicken with flour and pan fry in oil + ghee. Set aside.
• Add an additional tbsp of olive oil to the pan. Saute diced onion and garlic till fragrant. Add orzo to skillet and stir to "toast" ~ 3 minutes.
• Add chicken stock in increments. Make sure to stir continuously so it doesn't stick. Season with salt, pepper, and oregano. Add more liquid as necessary.
• Stir in the spinach. It should start to wilt quickly. Add a squeeze of lemon juice and taste.
• (OPTIONAL ) You can add a splash of cream or milk and a little grated parmesan if you so desire. Nestle the chicken back into the pan. Serve with fresh chopped parsley and additional parmesan.

PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO

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.