Instant Pot Chicken with Olives, Cherry Tomatoes, Whole Wheat Orzo and Lemon Basil

Instructions

1. 1

   1. Turn the Instant Pot to high Sauté mode. Once the insert is hot, add the olive oil, onion, and 1/4 teaspoon salt. Cook for 3 minutes, stirring, until the onion softens.

2. 2

   2. Add the garlic, tomato paste, dried oregano, sweet paprika, and black pepper. Cook for 30 seconds, stirring, until fragrant.

3. 3

   3. Add the chicken pieces and cook for 2 minutes, stirring to coat them well in the aromatic base. They do not need to brown completely.

4. 4

   4. Pour in 120 ml (1/2 cup) of the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits and prevent a burn warning.

5. 5

   5. Add the remaining broth, dry whole wheat orzo, cherry tomatoes, green olives, and lemon zest. Stir only once to distribute everything evenly.

6. 6

   6. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes.

7. 7

   7. When the cooking time ends, allow a natural pressure release for 5 minutes, then carefully quick-release the remaining pressure.

8. 8

   8. Open the lid and stir in the lemon juice, fresh basil, and remaining salt. For a slightly thicker texture, let it sit for 2 minutes on Warm mode. The ideal serving temperature is hot, around 165°F/74°C.

9. 9

   9. Taste and adjust salt or lemon if needed. Serve immediately in shallow bowls, dividing the chicken, orzo, tomatoes, and olives among the portions.