INSTANT POT LEMON FROZEN CHICKEN WITH ORZO

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Instant Pot Lemon Frozen Chicken with Orzo image

Once you unlock the secret of cooking frozen chicken in an Instant Pot®, the possibilities for variations become endless. This creamy lemon chicken with orzo is worthy of a dinner with friends, though it is so easy, you'll make it a regular on your weeknight rotation. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
8 ounces button mushrooms, trimmed and sliced
1 shallot, thinly sliced
2 teaspoons thyme leaves
8 ounces orzo (about 1 1/3 cup)
3 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
8 cups baby spinach (about 6 ounces)
1/4 cup heavy cream
1/4 cup grated Parmesan

Steps:

  • Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.

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