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Lemon Chicken with Orzo in the Instant Pot

This is an easy instant pot recipe that you can make for a hungry family on one of those busy weeknights. Makes a hearty lunch and great leftovers too!

Course Main Course
Cuisine American
Prep Time 26 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 pound Chicken thighs
  • 1 pound Chicken breasts I used chicken strips
  • 32 ounces Chicken broth I used my homemade bone broth
  • 2 tbsp rice bran oil You may also use coconut oil
  • 2 tsp Lemon zest Zest plus 1 tbsp lemon juice to deglaze the pan
  • 1 small Onion
  • 2 cloves Garlic
  • 4 Carrots
  • 1 Celery
  • 2 tsp Fresh rosemary
  • 1/3 cup dry white wine (optional)
  • 1 bunch Kale Sliced thin or torn in small pieces
  • 8 ounces Orzo
  • 4 tbsp Parmesan cheese
  • 2 tbsp Fresh Italian parsley For garnish
  • 2 tsp Kosher salt Salt to taste
  • 1/4 tsp Pepper

Instructions

  1. Make sure to prep all your veggies ahead of time. The instant pot gets hot and you will need to move quickly.

  2. Set your instant pot to saute mode. When it's warm add chicken pieces and cook until brown on the edges or seared slightly.

  3. Remove chicken pieces and deglaze the pan with wine or broth.

  4. Add diced onion, celery, kale, and carrots and cook until onions are translucent.

  5. Add crush garlic and saute for about 30 seconds. Be careful not to burn the garlic. Add additional oil, wine, or broth as needed.

  6. Put your chicken back in the instant pot and add the rosemary and chicken broth.

  7. Put your instant pot lid on and set the steam valve to SEAL and set to pressure cook or manual and set to +/- button to 3 minutes.

  8. When the cook time is finished you will need to do a controlled release of the steam/pressure. Carefully release the steam in short bursts. Once this process is complete you will be able to take the lid off of your instant pot. The lid can't be removed if there is too much pressure and heat in your pot.

  9. Add fresh lemon juice and more salt or pepper if needed.

  10. Ladle soup into bowls and add orzo, freshly grated parmesan, and parsley for garnish.

Recipe Notes

The instant pot gets really hot in saute mode.  If your pan begins to burn, cancel your program and allow everything to cool and restart in saute mode.  You can also make this recipe with spinach in place of kale.  If you choose that option, add the spinach after pressure cooking.