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Instant Pot Italian Chicken Orzo

Instant Pot Herb Chicken Orzo Recipe - An easy one-pot pressure cooker meal with robust Italian flavors of tomato, rosemary, thyme and basil.

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 4 +
Calories: 407 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2-2 1/2 pounds bone-in chicken thighs (4-6 thighs)
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups water
  • 28 ounces fire roasted diced tomatoes
  • 1-2 sprigs fresh Rosemary
  • 3-5 sprigs fresh thyme
  • 12 ounces dry orzo pasta
  • 1/3 cup fresh basil leaves, torn
  • salt and pepper

Instructions

    Cup of Yum
  1. Place the oil in the Instant Pot and set on Sauté. Salt and pepper the chicken pieces on both sides. Then place them skin-side-down in the Instant Pot. Sauté for 5 minutes per side, then remove from the pot. Scrape the bottom of the pot with a metal spatula to loosen any chicken skin.
  2. Next, add the onions and garlic to the pan juices. Sauté for 1-2 minutes. Then pour in the water and use a metal spatula to thoroughly deglaze the bottom of the pot. (Any skin or debris stuck to the bottom of the pot could later result in a "burn" notice.)
  3. Add the fresh herbs and diced tomatoes. Season with 1 1/2 teaspoons salt and stir well. Set the chicken thighs back in the pot. Then pour the orzo on top. Lock the lid into place and set the Instant Pot on Pressure Cook High for 4 minutes. (It's important that the orzo goes in last so it doesn't stick to the bottom of the pot.)
  4. Once the timer goes off, turn off the Instant Pot and perform a Quick Release. When the steam valve button drops, it's safe to open the top. Remove all herb stems. Taste the orzo, and season with salt and pepper as needed. Stir in the fresh basil and serve.

Notes

  • RECIPE UPDATE: On the newer IP models, the "burn notice" is very sensitive. Make sure your rubber seal in the lid is very clean. Then be sure to scrape, deglaze, and layer the ingredients as directed to make sure the pasta cooks properly. We have changed the layering technique in this recipe to account for this, so if you watch the video, the steps may look slightly different. 
  • If a burn notice goes off, most common on the 8 quart model, cancel the cooking session, perform a quick release, and Sauté the ingredients until the pasta has cooked through.
  • STOVETOP INSTRUCTIONS: Follow steps 1 and 2 in a large 6-8 quart saucepot, set over medium heat. Layer the ingredients as directed in step 3, then cover and bring to a boil. Boil the chicken and orzo as directed on the orzo package, usually 7-10 minutes. Taste for seasoning, and salt and pepper as needed. Then stir in the basil. If the chicken thighs are well-seared at the beginning, they should have no issue cooking through.
  • You can also use boneless skinless chicken thighs if desired.
  •  

Nutrition Information

Serving 1thigh + orzo Calories 407kcal (20%) Carbohydrates 76g (25%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 324mg (14%) Potassium 233mg (7%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 935IU (19%) Vitamin C 7.8mg (9%) Calcium 101mg (10%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4+

Amount Per Serving

Calories 407

% Daily Value*

Serving 1thigh + orzo
Calories 407kcal 20%
Carbohydrates 76g 25%
Protein 13g 26%
Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 324mg 14%
Potassium 233mg 5%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 935IU 19%
Vitamin C 7.8mg 9%
Calcium 101mg 10%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.