So, your stomach’s rumbling, but your motivation meter is stuck at “meh,” right? Been there, bought the T-shirt. Good news! We’re about to make something so ridiculously good and easy in your Instant Pot, you’ll feel like a culinary genius without actually doing much work. Today, we’re diving into the glorious world of Instant Pot Chicken and Orzo, and trust me, your taste buds (and your inner lazy chef) are going to thank you!
Why This Recipe is Awesome
Look, if you’re anything like me, “fast” and “delicious” are pretty much the only criteria for weeknight dinners. And guess what? This Instant Pot Chicken and Orzo checks both boxes, then does a happy little dance. It’s **one-pot wonder** territory, meaning fewer dishes (hallelujah!). It’s also practically idiot-proof – I’ve made it on days where my brain was operating on 1% battery, and it still turned out perfectly. Plus, it’s comforting, satisfying, and tastes like you actually tried. Win-win-win.
We’re talking creamy, savory, chicken-and-pasta goodness that’s ready faster than you can decide what to binge-watch next. Your Instant Pot does most of the heavy lifting, freeing you up to do more important things… like scrolling TikTok or debating whether socks are really necessary indoors.
Ingredients You’ll Need
- Chicken: About 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Because who has time for bones when dinner calls?
- Orzo: 1 cup. The pasta that thinks it’s rice but brings all the comfort of Italian carbs.
- Broth: 3 cups chicken or vegetable broth. Make sure it’s good quality; it’s the liquid backbone of this dish.
- Aromatics: 1 small onion, chopped, and 2-3 cloves garlic, minced. The holy trinity of flavor, never skip these!
- Olive Oil or Butter: 1 tablespoon. For that silky start to our culinary adventure.
- Seasonings: Salt, black pepper, 1 teaspoon dried Italian seasoning. Don’t be shy with the salt; it makes everything pop!
- Optional Green Goodness: 1 cup fresh spinach. For a pop of color and, you know, “health.”
- Optional Creamy Finish: A splash of heavy cream or a sprinkle of grated Parmesan cheese. For that extra “oomph” (and yes, it’s worth it).
Step-by-Step Instructions
Sauté the Chicken: Hit the “Sauté” button on your Instant Pot and add the olive oil or butter. Once hot, toss in your chicken pieces. Cook until they’re lightly browned on all sides, about 3-5 minutes. **Don’t overcook them here; they’ll finish in the pressure cook!** Remove the chicken and set aside.
Add Aromatics: Throw the chopped onion into the pot and sauté for 2-3 minutes until it starts to soften. Add the minced garlic and Italian seasoning, cooking for another minute until fragrant. Oh, that smell! Heaven.
Deglaze the Pot: Pour in about half a cup of the broth. Use a wooden spoon to **scrape up any browned bits** from the bottom of the pot. This is super important to avoid the dreaded “Burn” notice. Seriously, don’t skip this.
Build the Layers: Return the chicken to the pot. Stir in the remaining broth, then add the orzo. Gently spread the orzo in an even layer, but **do not stir it in with the chicken and liquid** too much after this point. We want to avoid it clumping together.
Pressure Cook It Up: Close the lid, make sure the vent is sealed, and set your Instant Pot to “Manual” or “Pressure Cook” on HIGH for just **4 minutes**. Yes, only 4! Orzo cooks fast.
Quick Release: Once the cooking time is up, carefully do a Quick Release (QR) by turning the vent to the “Venting” position. Stand back! When the pin drops, it’s safe to open the lid.
Stir and Serve: Give everything a good stir. The sauce will thicken as you mix. If you’re adding spinach, stir it in now until wilted. If using cream or Parmesan, stir those in for extra richness. Taste and adjust seasonings if needed. Boom! Dinner is served!
Common Mistakes to Avoid
Forgetting to Deglaze: We mentioned it, but it bears repeating. Those little browned bits on the bottom? They’re the prime suspects for setting off the “Burn” notice. **Scrape them off!** Your future self will thank you.
Over-Stirring the Orzo: Once you add the orzo and broth, try to resist the urge to stir it all together like a mad scientist. Just a gentle spread, then leave it be. This helps prevent it from clumping or getting mushy.
Too Much Liquid: While orzo needs liquid, too much will give you a soupy mess. Stick to the 3 cups for 1 cup of orzo ratio. It’s tried and true, IMO.
Not Quick Releasing: If you let it Natural Release (NR), your orzo will turn into a gloopy, overcooked disaster. For pasta, **always do a Quick Release** unless the recipe specifically says otherwise.
Alternatives & Substitutions
Feeling adventurous? Or just working with what’s in the fridge? No problem!
Veggies: Not a fan of spinach? Add a handful of frozen peas, diced carrots, or mushrooms during the sauté step. Fresh kale would also work if you’re feeling extra healthy (or rebellious).
Protein: Out of chicken? You could totally use sausage (brown it first!) or even keep it vegetarian by adding a can of drained cannellini beans or chickpeas at the end for protein.
Cheese Power: No Parmesan? A sprinkle of shredded mozzarella or a dollop of cream cheese can add a lovely creaminess. A little cheddar works too, if you’re feeling cheesy. (See what I did there?)
Herbs: Fresh parsley or chives chopped and stirred in at the end can brighten everything up beautifully. Or a pinch of red pepper flakes for a little kick!
FAQ (Frequently Asked Questions)
Can I use frozen chicken? Well, technically yes, but you’d want to make sure your pieces are small and you might need to add a minute or two to the pressure cooking time. **Thawing is generally recommended** for best results and even cooking.
What if I don’t have an Instant Pot? Get one, obviously! Kidding (mostly). You can adapt this on the stovetop: brown chicken, sauté aromatics, add broth and orzo, simmer until liquid is absorbed and pasta is cooked. It just won’t be as hands-off or fast.
My orzo looks a bit soupy, did I mess up? Give it a minute or two after stirring. Orzo continues to absorb liquid as it cools slightly. If it’s still too thin for your liking, you can always add a bit more Parmesan or a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and hit “Sauté” for a minute to thicken.
Can I make it vegetarian? Absolutely! Skip the chicken entirely, use vegetable broth, and maybe add some extra veggies or a can of drained chickpeas for bulk. It’ll be just as delicious, promise!
Can I double the recipe? If your Instant Pot is large enough (6qt or 8qt), you can usually double it. Just be sure not to fill past the MAX fill line. Cooking time for the pressure cook won’t change, but it will take longer to come to pressure.
Final Thoughts
So there you have it, folks! A meal that tastes like you slaved all day but actually took like, twenty minutes of active effort. Instant Pot Chicken and Orzo is your new weeknight warrior, your cozy comfort in a bowl, and your secret weapon for impressing guests (or just yourself). Now go forth and conquer your hunger, you culinary wizard! You’ve earned it!
