Recipes
Lemony Orzo with Chicken and Arugula
4 servings
30-60 min
Easy
INSTRUCTIONS
- 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.
- 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.
- 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.
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.
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About the chef
Christopher Kimball
Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.
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