Instant Pot Chicken with Grapes, Fennel and Creamy Lemon Tarragon Orzo

Name: Instant Pot Chicken with Grapes, Fennel and Creamy Lemon Tarragon Orzo
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 1 tbsp olive oil; 9 oz fresh fennel; 1/2 cup shallot; 3 cloves garlic; 1 cup dry orzo; 2 cups low-sodium chicken broth; 1 cup seedless red grapes; 2 tsp lemon zest; 2 tbsp lemon juice; 2 tbsp fresh tarragon; 1/4 cup heavy cream; 1/3 cup grated Parmesan cheese

An original Instant Pot recipe featuring seared chicken thighs, tender fennel, shallot, sweet grapes, and silky orzo scented with lemon and tarragon. The result is juicy, aromatic, and elegant, perfect for a complete one-pot dinner.

20 minPrep

22 minCook

42 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided)
2 g black pepper (freshly ground)
3 g sweet paprika (for sazonar the chicken)
15 ml olive oil (for dorar)
250 g fresh fennel (thinly sliced finas; reservar algunas leaves for terminar)
80 g shallot (chopped fina)
9 g garlic (chopped)
180 g dry orzo (pasta corta)
480 ml low-sodium chicken broth (more si hace falta for ajustar)
160 g seedless red grapes (cut por the mitad)
4 g lemon zest (finely grated)
30 ml lemon juice (freshly squeezed)
8 g fresh tarragon (chopped)
60 ml heavy cream (for dar cremosidad)
35 g grated Parmesan cheese (for terminar)

Nutrition facts

per serving

540 kcal

Calories

35 g

Protein

31 g

Carbs

30 g

Fat

2 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Season the chicken with 4 g (3/4 tsp) salt, black pepper, and sweet paprika. Turn the Instant Pot to Sauté mode and, once hot, add the olive oil. Sear the chicken for 2 to 3 minutes per side until lightly browned; it does not need to be fully cooked. Transfer to a plate.
2
Add the fennel and shallot to the pot. Cook for 3 minutes, stirring, until slightly softened. Stir in the garlic and cook for 30 seconds more.
3
Add the orzo and stir for 30 seconds to coat it in the cooking juices. Pour in the chicken broth and scrape the bottom well to release any browned bits. Add the grapes, half of the lemon zest, and 1 g (1/4 tsp) salt.
4
Return the chicken and any juices to the pot, placing it over the orzo mixture without pressing it down too much. Lock the lid and cook on High Pressure for 4 minutes. Let it rest for 5 minutes, then carefully quick-release the remaining pressure.
5
Open the pot and check that the chicken has reached at least 165°F/74°C in the thickest part. If needed, switch back to Sauté mode and cook 1 to 2 more minutes.
6
Add the lemon juice, remaining zest, tarragon, cream, and Parmesan. Stir gently until the orzo becomes silky and creamy. Taste and adjust with the remaining 1 g (1/4 tsp) salt if needed.
7
Serve hot, topped with the reserved fennel fronds and a little extra tarragon if desired.

Chef tips

For the best texture, avoid over-stirring the orzo before pressure cooking. If it looks too loose when you open the pot, let it stand for 2 minutes; the orzo will absorb some of the broth.

Substitutions

You can swap shallots for sweet onion, tarragon for parsley or dill, and red grapes for green grapes. For a dairy-free version, omit the cream and Parmesan and finish with 1 extra tablespoon of olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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