Lemony Orzo with Chicken and Arugula
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.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30minutes 5minutes
Ingredients
  • 3tbsp extra-virgin olive oil
  • 1 medium yellow onionhalved and thinly sliced
  • Kosher salt and ground black pepper
  • 6 medium garlic clovesfinely chopped
  • 1/2cup dry white wine
  • 12oz boneless skinless chicken thighstrimmed and cut into 3/4-inch pieces
  • 1cup orzo pasta
  • 1 3/4cups low-sodium chicken broth
  • 1/2cup chopped fresh mint
  • 3cups lightly packed baby arugularoughly chopped, about 2 ounces
  • 1tbsp grated lemon zestplus 1 tbsp lemon juice
  • crumbled feta cheeseto serve
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.