Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups orzo pasta
- 4 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- Lemon slices, for garnish (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Season chicken thighs with salt and pepper.
- Set Instant Pot to ‘Sauté’ and heat olive oil. Sear chicken thighs 5-7 minutes until golden, then remove.
- Sauté garlic, thyme, and rosemary 1 minute until fragrant.
- Pour in chicken broth and lemon juice, stirring to combine.
- Add orzo pasta and distribute evenly.
- Place seared chicken back into the pot, nestling into the orzo.
- Close lid, set valve to sealing, cook on high pressure for 6 minutes.
- Allow natural release for 5 minutes, then vent remaining pressure.
- Open lid, fluff orzo, adjust seasoning if needed, and serve garnished with lemon slices and parsley.
Notes
- Store leftovers in airtight container in refrigerator up to 3 days.
- Reheat in microwave or on stovetop.
- Freeze in freezer-safe container up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg