Description
Tender Greek-seasoned chicken thighs cooked in the Instant Pot with orzo pasta, fresh spinach, cherry tomatoes, garlic, and lemon, finished with crumbled feta and fresh parsley for a vibrant, one-pot Mediterranean dinner that’s both easy and flavorful.
Ingredients
Chicken and Seasoning
- 600 g boneless, skinless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1 tbsp olive oil
Main Ingredients
- 1 1/2 cups orzo
- 3 cups chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- Juice and zest of 1 lemon
- 1/2 cup crumbled feta cheese
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Season the Chicken: In a bowl, season the boneless, skinless chicken thighs with dried oregano, paprika, dried thyme, salt, and black pepper. Ensure each piece is well coated with the spices for maximum flavor.
- Sauté the Chicken: Set your Instant Pot to the Sauté mode and heat the olive oil. Once hot, sear the chicken thighs for 2 to 3 minutes on each side to develop a golden crust. Then, remove the chicken from the pot and set aside.
- Cook Aromatics: Add the diced onion to the Instant Pot and cook for about 2 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Orzo: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the orzo pasta and the cherry tomatoes to combine all ingredients evenly.
- Pressure Cook: Place the seared chicken thighs on top of the orzo mixture. Secure the Instant Pot lid, ensure the vent is in the sealing position, and cook on High Pressure for 6 minutes.
- Release Pressure and Stir: Once cooking is complete, carefully perform a quick pressure release by switching the valve to venting. Open the lid and remove the chicken pieces. Stir the orzo to evenly distribute ingredients.
- Add Spinach and Lemon: Stir in the fresh spinach leaves, lemon juice, and lemon zest into the orzo mixture, allowing the spinach to wilt from the residual heat.
- Combine and Garnish: Slice the cooked chicken and return it to the pot. Sprinkle crumbled feta cheese and freshly chopped parsley on top before serving to add a fresh and creamy finish.
Notes
- Stir the orzo well after cooking to prevent clumping and sticking.
- Chicken breasts can be used as a substitute for the thighs; however, monitor cooking times closely to avoid drying out.
- For added Mediterranean depth, Kalamata olives can be incorporated before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, One-Pot
- Method: Instant Pot
- Cuisine: Greek, Mediterranean
