Instant Pot Chicken with Smoky Eggplant, Cherry Tomatoes, and Lemon Orzo with Feta

Instructions

1. 1

   1. Season the chicken thighs with half of the salt, black pepper, and 1 teaspoon of the smoked paprika.

2. 2

   2. Turn the Instant Pot to high Sauté. Once hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring, until lightly colored on the outside. Transfer the chicken to a plate.

3. 3

   3. Add the onion and eggplant to the pot. Cook for 4 minutes, stirring, until the eggplant starts to soften. Stir in the garlic, remaining smoked paprika, dried oregano, and red pepper flakes; cook for 30 seconds.

4. 4

   4. Add the tomato paste and stir for 30 seconds so it lightly caramelizes. Pour in a splash of the chicken broth and scrape the bottom well to release any browned bits.

5. 5

   5. Add the remaining chicken broth, cherry tomatoes, dry orzo, lemon zest, and remaining salt. Stir well. Return the chicken and any juices to the pot, distributing it over the mixture.

6. 6

   6. Lock the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.

7. 7

   7. Open the pot, add the lemon juice, and gently stir to combine the orzo, eggplant, tomatoes, and chicken. If you want it looser, let it stand for 2 minutes; if you prefer it thicker, use Sauté for 1 more minute.

8. 8

   8. Serve hot topped with crumbled feta and fresh parsley. If you want to brown a portion, transfer it to an oven-safe dish and broil briefly at 425°F / 220°C before serving.