IP Lemon Chicken with Orzo

Name: IP Lemon Chicken with Orzo
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 8 ounces button mushrooms, trimmed and sliced (I double the mushrooms and make half of them baby portobellos); 1 shallot, thinly sliced; 2 teaspoons thyme leaves; 8 ounces orzo (about 1 1/3 cup); 3 cups low-sodium chicken broth (I use Better than Bullion); 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

Susie Loeffler @suzles76

Grand Rapids, MN

Original: foodnetwork.com/recipes/food-network-kitchen/instant-pot-lemon-frozen-chicken-with-orzo-7246221

Susie Loeffler @suzles76

Grand Rapids, MN

Original: foodnetwork.com/recipes/food-network-kitchen/instant-pot-lemon-frozen-chicken-with-orzo-7246221

Saved

Ingredients

4 servings

2 tablespoonsunsalted butter
8 ouncesbutton mushrooms, trimmed and sliced (I double the mushrooms and make half of them baby portobellos)
1shallot, thinly sliced
2 teaspoonsthyme leaves
8 ouncesorzo (about 1 1/3 cup)
3 cupslow-sodium chicken broth (I use Better than Bullion)
Zest and juice of 1 lemon
2frozen chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
8 cupsbaby spinach (about 6 ounces)
1/4 cupheavy cream
1/4 cupgrated Parmesan

Saved

Steps

1

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.
2

Set to pressure cook on high for 10 minutes.
3

Natural release for 10 minutes, then QR for whatever steam is left.
4

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.