Chicken and Pasta in Butternut Squash Puree


  • 1/2 pound boneless skinless chicken thighs
  • 1/4 cup orzo pasta
  • 1 cup water or low-sodium chicken broth
  • 3 cups frozen diced butternut squash
  • Add the diced chicken, orzo, and water or low-sodium chicken broth to the pressure cooking pot. Place a steamer basket inside the cooking pot and place the butternut squash on top. Lock the lid in place. Select High Pressure and 4 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid. Remove the steamer basket and butternut squash from the cooking pot. Set aside.
  • Use an instant-read thermometer to check the chicken for doneness. Use a slotted spoon to remove the chicken and orzo from the pressure cooking pot, reserving the cooking water. Allow to cool until comfortable to handle.
  • Place the butternut squash in a blender jar or food processor. Add 1/4 cup reserved cooking water and blend until the desired consistency is reached. (Add more water if needed to blend but use the minimum amount necessary.) Remove to a bowl and mix in the chicken and orzo with a spoon.
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