Description
This Instant Pot Lemon Herb Chicken Orzo is a quick and easy one-pot meal featuring tender chicken, flavorful vegetables, and perfectly cooked orzo infused with lemon and herbs. It’s a comforting and vibrant dish perfect for a weeknight dinner.
Ingredients
- 500 g (1 lb) chicken thighs, cut into 2-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion (150 g / 1 cup), diced
- 3 cloves garlic (≈15 g / 3 tsp), minced
- 2 carrots (100 g / 1 cup), diced
- 2 celery stalks (80 g / 1 cup), diced
- 960 ml (4 cups) low-sodium vegetable broth
- 250 g (1 cup) orzo pasta
- 30 ml (2 tbsp) lemon juice (≈½ lemon)
- Zest of 1 lemon (≈2 tsp)
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried oregano
- ½ tsp (2.5 ml) black pepper
- 1 tsp (5 ml) salt
- ¼ tsp (1.25 ml) red pepper flakes (optional)
- 2 tbsp (30 g) parsley, chopped
- 1 tbsp (15 g) toasted pine nuts
Instructions
- Prepare Ingredients: Cut chicken and vegetables. Season chicken.
- Brown Chicken: Sear chicken in olive oil until golden brown.
- Sauté Aromatics: Sauté onion, carrots, celery, and garlic until softened.
- Deglaze Pot: Add broth and scrape up browned bits.
- Combine & Cook: Return chicken, add orzo, lemon juice, zest, herbs, and seasoning.
- Pressure Cook: Cook on High pressure for 5 minutes.
- Quick Release & Rest: Quick release pressure and let rest for 5 minutes.
- Finish & Serve: Adjust seasoning, garnish with parsley and pine nuts.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. Toast pine nuts in a dry skillet until golden brown.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Pressure Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg