Instant Pot Greek Chicken & Orzo Youvetsi A Crowd Pleaser!!!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often less expensive.

Start by finely chopping a large onion.

Add the chopped onion to the Instant Pot with about 4 tablespoons of olive oil and a pinch of salt.

Hit the sauté button and let the onions cook for about 15 minutes, stirring occasionally until they are nice and soft and golden.

Add pureed garlic (or grated garlic) to the pot and warm it through.

Add the chicken thighs to the Instant Pot, seasoning with salt, black pepper, and crushed red pepper flakes.

Add a bay leaf, 15 ounces of pureed tomatoes, and 1 cup of chicken broth to the pot.

Secure the lid on the Instant Pot, ensuring the venting is turned off, and set it to pressure cook on high for 10 minutes.

After 10 minutes, let the pressure naturally release for about 10-15 minutes before manually releasing any remaining pressure.

Taste the stew for seasoning and adjust salt and pepper if needed.

Pour the stew into a large baking pan.

Add 1 pound of orzo pasta to the stew and season with 1 teaspoon of salt and 1 teaspoon of dried oregano.

Pour in 4-5 cups of chicken broth, ensuring enough liquid for the orzo to absorb.

Preheat the oven to 400°F (200°C).

Bake uncovered in the oven for 20 minutes.

After baking, garnish with finely chopped fresh parsley and crumbled feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens