Pressure-Cooker Mediterranean Chicken Orzo

Total Time:Prep: 15 min. Cook: 5 min. + standing

Recipe by thomas faglon, Somerset, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 18, 2023

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey


Test Kitchen tips
  • Herbes de Provence is a mixture of dried spices associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.
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    Pressure-Cooker Mediterranean Chicken Orzo

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    Yield:6 servings
    Prep:15 min
    Cook:5 min
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    Ingredients

    • 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
    • 2 cups reduced-sodium chicken broth
    • 2 medium tomatoes, chopped
    • 1 cup sliced pitted green olives, drained
    • 1 cup sliced pitted ripe olives, drained
    • 1 large carrot, halved lengthwise and chopped
    • 1 small red onion, finely chopped
    • 1 tablespoon grated lemon zest
    • 3 tablespoons lemon juice
    • 2 tablespoons butter
    • 1 tablespoon herbes de Provence
    • 1 cup uncooked orzo pasta
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    Directions

    1. 1
      In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
    2. 2
      Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

    Nutrition Facts

    1 serving: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.
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