Lemony Orzo with Chicken and Arugula

By: Chistopher Kimball

Lemony Orzo with Chicken and Arugula
cuisine icon Cuisine
Greek
cuisine icon Course
Dessert, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, boneless, Chistopher Kimball, chopped fresh mint, contributed, cook 30 min, crumbled feta cheese, dessert, dry white wine, easy, extra-virgin olive oil, grated lemon zest, greek, instant pot recipes, kosher salt and ground black pepper, lightly packed baby arugula, low-sodium chicken broth, main course, medium garlic cloves, medium yellow onion, orzo pasta, prep 10 min, pressure cook, sauté, side dish, skinless chicken thighs

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion
  • Kosher salt and ground black pepper
  • 6 medium garlic cloves
  • 1/2 cup dry white wine
  • 12 oz boneless, skinless chicken thighs
  • 1 cup orzo pasta
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup chopped fresh mint
  • 3 cups lightly packed baby arugula
  • 1 tbsp grated lemon zest
  • crumbled feta cheese
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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