Lemony Orzo with Chicken and Arugula
By :Milk Street
instant pot recipes
Orzo means “barley” in Italian, but it also is the name of the pasta that resembles grains of rice. In this dish, we’ve paired orzo with chicken and greens, turning it into a light but complete one-pot meal. Feel free to substitute an equal amount of baby spinach for the arugula. And if you prefer tangy, creamy fresh goat cheese (chèvre) to briny feta, it’s also a delicious way to top the pasta.
instant pot recipes
Votes: 2
Rating: 4.5
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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion halved and thinly sliced
  • Kosher salt and ground black pepper
  • 6 medium garlic cloves finely chopped
  • 1/2 cup dry white wine
  • 12 oz boneless skinless chicken thighs trimmed and cut into 3/4-inch pieces
  • 1 cup orzo pasta
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup chopped fresh mint
  • 3 cups lightly packed baby arugula roughly chopped, about 2 ounces
  • 1 tbsp grated lemon zest plus 1 tbsp lemon juice
  • crumbled feta cheese to serve
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion halved and thinly sliced
  • Kosher salt and ground black pepper
  • 6 medium garlic cloves finely chopped
  • 1/2 cup dry white wine
  • 12 oz boneless skinless chicken thighs trimmed and cut into 3/4-inch pieces
  • 1 cup orzo pasta
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup chopped fresh mint
  • 3 cups lightly packed baby arugula roughly chopped, about 2 ounces
  • 1 tbsp grated lemon zest plus 1 tbsp lemon juice
  • crumbled feta cheese to serve
instant pot recipes
Votes: 2
Rating: 4.5
Rate this recipe!
Print Recipe
Instructions
  1. START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil, onion and 1/2 teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the wine and cook, stirring, until almost fully evaporated, about 5 minutes. Add the chicken, orzo and broth; stir to combine, then distribute in an even layer.
  2. Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 6 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. FINISH: Stir the mixture to combine, then re-cover without locking the lid in place and let stand for 5 minutes. Stir in the mint, arugula and lemon zest and juice. Taste and season with salt and pepper. Serve topped with feta.
Recipe Notes

Don’t use chicken breasts instead of thighs, as the meat will end up tough and dry. But don’t cut the thighs into pieces larger than ¾ inch or they may not fully cook.