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Lemony Orzo with Chicken and Arugula

Lemony Orzo with Chicken and Arugula

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

Orzo means “barley” in Italian, but it also is the name of the pasta that resembles grains of rice. In this dish, we’ve paired orzo with chicken and greens, turning it into a light but complete one-pot meal. Feel free to substitute an equal amount of baby spinach for the arugula, and if you prefer tangy, creamy fresh goat cheese (chèvre) to salty, briny feta, it’s also a delicious way to top the pasta.

Tip

Don't use chicken breasts instead of thighs, as it will end up tough and dry. But don't cut the thighs into pieces larger than ¾ inch or they may not fully cook through.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 6

    medium garlic cloves, finely grated

  • ½

    cup dry white wine

  • 12

    ounces boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces

  • 1

    cup orzo pasta

  • 1¾

    cups low-sodium chicken broth

  • ½

    cup chopped fresh mint

  • 2

    cups lightly packed baby arugula (2 ounces), roughly chopped

  • 1

    tablespoon grated lemon zest, plus 1 tablespoon lemon juice

  • Crumbled feta cheese, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil, onion and ½ teaspoon salt, then cook, stirring occasionally, until beginning 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.

Step 2

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.

Step 3

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.