Instant Pot Lemon Herb Chicken with Orzo Recipe
This Instant Pot Lemon Herb Chicken with Orzo is a flavorful and easy one-pot meal combining tender, juicy chicken thighs with aromatic herbs and zesty lemon. The orzo pasta cooks perfectly in the broth, soaking up all the delicious flavors for a comforting and vibrant Mediterranean-inspired dinner that comes together quickly using the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 tablespoons olive oil
- Lemon slices for garnish (optional)
- Fresh parsley for garnish (optional)
Pasta and Broth
- 2 cups orzo pasta
- 4 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
Herbs and Aromatics
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with salt and pepper.
- Sauté the Chicken: Set your Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the chicken thighs and cook for 5-7 minutes until golden brown on both sides. Remove the chicken and set aside.
- Sauté Aromatics: Add minced garlic, fresh thyme, and rosemary to the pot. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Liquids: Pour in the chicken broth and freshly squeezed lemon juice. Stir well to combine and scrape any browned bits off the bottom of the pot.
- Add Orzo: Stir in the orzo pasta, making sure it is evenly submerged in the liquid.
- Return Chicken: Nestle the browned chicken thighs back into the pot on top of the orzo mixture.
- Pressure Cook: Close the lid securely and set the valve to sealing. Cook on high pressure for 6 minutes.
- Release Pressure: When cooking is complete, allow a natural pressure release for about 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Finish and Fluff: Open the lid and fluff the orzo gently with a fork. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve warm, garnished with optional lemon slices and freshly chopped parsley for a fresh, vibrant finish.
Notes
- You can substitute chicken thighs with boneless, skinless chicken breasts but reduce pressure cooking time to 5 minutes.
- Use low-sodium chicken broth if you want to control salt levels.
- To add extra veggies, stir in baby spinach or peas right before sealing the Instant Pot.
- If you prefer a dairy touch, stir in 1/4 cup grated Parmesan cheese before serving.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in a microwave or skillet.
Keywords: Instant Pot chicken recipe, lemon herb chicken, orzo pasta, one pot meal, easy dinner, Mediterranean chicken, pressure cooker meals