Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Instant Pot Lemon Frozen Chicken with Orzo
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 100 mg
- Sodium
- 1089 mg
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.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 100 mg
- Sodium
- 1089 mg
Ingredients
Directions
- Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms, a good pinch of salt and several grinds of black pepper and cook until golden and the excess liquid 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 with 1 teaspoon of salt and a couple grinds of 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 1/2 teaspoon salt and a couple grinds of pepper and serve alongside the chicken.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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