Instant Pot Lemon Frozen Chicken with Orzo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 100
- Sodium
- 1089
- Total: 35 min
- Active: 15 min
Ingredients
2 tablespoons unsalted butter
8 ounces button mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
1 shallot, thinly sliced
2 teaspoons thyme leaves
8 ounces orzo (about 1 1/3 cup)
3 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (6 ounces each)
8 cups baby spinach (about 6 ounces)
1/4 cup heavy cream
1/4 cup grated Parmesan
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.