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Instant Pot Italian Chicken Orzo

This delicious Italian one pot meal comes together quickly in a pressure cooker. Chicken is sautéed in the pot, and then onions and garlic are added in. Next chicken stock is added to deglaze the pot. Herbs and canned tomatoes are stirred in before uncooked orzo is poured on top. The pressure cooker is sealed and left to cook for 5 minutes. After releasing the steam this delicious meal is ready to eat!
Course Entree
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 people

Ingredients

  • 2 to 2 ½ lbs bone-in chicken thighs
  • 1 tbsp olive oil
  • ¾ cup chopped onion
  • 2 cloves garlic minced
  • 3 cups water
  • 28 oz fire roasted diced tomatoes
  • 1-2 sprigs rosemary
  • 3-5 sprigs fresh thyme
  • 12 oz dry orzo pasta
  • ⅓ cup fresh basil leaves torn
  • Salt and pepper

Instructions

  1. Place the oil in the instant pot and select sauté. Salt and pepper chicken on both sides. Then place them skin side down in the pot. Sauté for 5 minutes per side, then remove from pot. Scrape the bottom of the pot with a metal spatula to loosen any chicken skin.
  2. Next add the onions and garlic to the pan juices. Sauté for 1-2 minutes. Then pour in the water and use a metal spatula to thoroughly deglaze the bottom of the pot. (any skin or debris stuck to the bottom of the pot could later result in a “burn” notice.)
  3. Add the herbs and diced tomatoes. Season with 1 ½ tsp salt and stir well. Set the chicken back in the pot. Then pour the orzo on top. Lock the lid and set the instant pot to pressure cook HIGH for 4 minutes. (It’s important that the orzo goes in last so it doesn’t stick to the bottom of the pot.)
  4. Once the timer goes off, turn off the pot and perform a quick release. When the steam button drops, it’s safe to open. Remove the stems from the herbs. Taste the orzo, and season with salt and pepper if needed. Stir in basil and serve.

Recipe Notes

I use chicken stock instead of water.