Instant Pot Mediterranean Lemon Chicken with Orzo, Spinach, and Artichoke Hearts

Instructions

1. 1

   1. In a bowl, toss the chicken with half of the salt, black pepper, sweet paprika, dried oregano, and the lemon zest.

2. 2

   2. Set the Instant Pot to sauté on high. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes per side, until lightly colored. Transfer the chicken to a plate.

3. 3

   3. Add the butter to the pot. Stir in the onion and cook for 3 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.

4. 4

   4. Pour in a splash of the chicken broth and scrape the bottom of the pot well with a wooden spoon to release the browned bits.

5. 5

   5. Add the remaining chicken broth, dry orzo, artichoke hearts, and green olives. Stir once to distribute.

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   6. Return the browned chicken to the top, along with any juices from the plate. Lock the lid and cook on high pressure for 6 minutes.

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   7. Let the pressure release naturally for 5 minutes, then carefully do a quick release.

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   8. Open the pot and add the fresh spinach, lemon juice, fresh dill, and feta cheese. Stir gently until the spinach wilts and the feta partially melts into the sauce.

9. 9

   9. Taste and adjust with the remaining salt if needed. If you want to serve it hotter, use the keep warm setting; the chicken should reach at least 165°F/74°C before serving.

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    10. Serve immediately in shallow bowls, dividing the chicken, orzo, artichokes, olives, and sauce evenly among the portions.