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Pressure-Cooker Mediterranean Chicken Orzo

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 15 min. Cook: 5 min. + standing
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
  • 2 cups reduced-sodium chicken broth
  • 2 medium tomatoes, chopped
  • 1 cup sliced pitted green olives, drained
  • 1 cup sliced pitted ripe olives, drained
  • 1 large carrot, halved lengthwise and chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 cup uncooked orzo pasta

Directions

  • In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
  • Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Test Kitchen tips
  • Herbes de Provence is a mixture of dried spices associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.

  • Editor's Note
    Look for herbes de Provence in the spice aisle.
    Nutrition Facts
    1 serving: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.

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