Description
A zesty and comforting one-pot meal of chicken, herbs, lemon, and creamy orzo — all made effortlessly in the Instant Pot in under 30 minutes.
Ingredients
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1 tbsp olive oil
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½ onion, diced
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3 garlic cloves, minced
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1 lb boneless, skinless chicken thighs, cut into chunks
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Salt & black pepper to taste
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3½ cups low-sodium chicken broth
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1 tsp lemon zest
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2 tbsp fresh lemon juice (more to taste)
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½ tsp dried oregano
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½ tsp dried thyme
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1 bay leaf (optional)
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1 cup dry orzo pasta
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1 tbsp butter (optional)
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2 tbsp fresh parsley, chopped
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Grated Parmesan or feta for garnish (optional)
Instructions
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Set Instant Pot to Sauté. Add olive oil and sauté onion for 2–3 minutes. Add garlic and cook 30 seconds more.
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Add chicken, season lightly, and sauté for 3–4 minutes until no longer pink.
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Pour in broth, scraping bottom. Add lemon zest, juice, herbs, and bay leaf.
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Stir in orzo and make sure it’s submerged.
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Seal lid and cook on High Pressure for 6 minutes.
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Quick release pressure, open lid, and stir.
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Add butter, parsley, and extra lemon juice. Adjust seasoning.
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Serve warm with optional cheese topping.
Notes
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Add spinach or peas at the end for extra color.
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Store leftovers up to 4 days in the fridge.
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Swap chicken thighs for breasts or turkey.