Description

Craving a vibrant, comforting meal that’s ready fast and uses frozen chicken straight from the freezer? What if you could create a creamy lemon chicken with tender orzo, mushrooms, and spinach in under 40 minutes using your Instant Pot? Instant Pot Lemon Frozen Chicken with Orzo is your answer—a bright, flavorful dish with a 3.9-star rating from 68 reviews, perfect for weeknight dinners, casual gatherings, or impressing friends with minimal effort

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Unsalted butter (2 tablespoons): Adds richness for sautéing mushrooms. Sub: Olive oil or vegan butter for dairy-free.
Button mushrooms (8 ounces, trimmed and sliced): Bring earthy, meaty flavor. Sub: Cremini, shiitake, or zucchini for mushroom-free.
Kosher salt and freshly ground black pepper: Enhance all flavors. Sub: Sea salt or low-sodium alternatives.
Shallot (1, thinly sliced): Adds mild, sweet onion flavor. Sub: Yellow onion or 1/2 teaspoon onion powder.
Thyme leaves (2 teaspoons): Provide earthy, herby depth. Sub: Dried thyme (1 teaspoon) or fresh rosemary.
Orzo (8 ounces, about 1 1/3 cups): Absorbs flavors and adds hearty texture. Sub: Rice, quinoa, or gluten-free orzo.
Low-sodium chicken broth (3 cups): Forms the flavorful cooking liquid. Sub: Vegetable broth or water with bouillon for vegetarian.
Lemon zest and juice (from 1 lemon): Adds bright, zesty freshness. Sub: Lime zest and juice or 2 tablespoons bottled lemon juice.
Frozen chicken breasts (2, 6 ounces each): Lean protein that cooks perfectly from frozen. Sub: Fresh chicken breasts (same cooking time) or tofu for vegetarian.
Baby spinach (8 cups, about 6 ounces): Adds vibrant color and nutrients. Sub: Kale, arugula, or frozen spinach (thawed and drained).
Heavy cream (1/4 cup): Creates a velvety sauce. Sub: Half-and-half, Greek yogurt, or coconut cream for vegan.
Grated Parmesan (1/4 cup): Brings nutty, salty richness. Sub: Pecorino Romano or nutritional yeast for vegan.

These ingredients are pantry-friendly, and the mix of lean protein, nutrient-rich veggies, and creamy orzo makes this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a 6-quart Instant Pot, a cutting board, tongs, and a knife. Follow the manufacturer’s guide for your Instant Pot model. These steps are simple, with tips for success.

Sauté the mushrooms: Set a 6-quart Instant Pot to high sauté and melt 2 tablespoons unsalted butter. Add 8 ounces sliced button mushrooms, a pinch of kosher salt, and several grinds of black pepper. Cook, stirring occasionally, until golden and excess liquid evaporates, about 6 minutes. Tip: Let mushrooms sit briefly before stirring to get a nice brown sear.
Add aromatics: Stir in 1 thinly sliced shallot and 2 teaspoons thyme leaves. Cook until shallots soften, about 2 minutes. Tip: Slice shallots thinly for even cooking and to avoid burning.
Add orzo and broth: Stir in 8 ounces orzo, 3 cups low-sodium chicken broth, and the zest and juice of 1 lemon. Tip: Scrape the pot bottom to prevent sticking during pressure cooking.
Add chicken: Place 2 frozen chicken breasts on top of the orzo mixture. Sprinkle with 1 teaspoon kosher salt and a couple grinds of pepper. Tip: Ensure chicken is fully frozen for consistent cooking time; don’t overlap pieces.
Pressure cook: Lock the lid and set to pressure cook on high for 10 minutes, following the manufacturer’s guide. After the cycle, allow a 10-minute natural release, then carefully unlock and remove the lid, avoiding remaining steam. Tip: Don’t use quick release—it can dry out the chicken, as noted in the recipe.
Finish the dish: Transfer chicken to a cutting board with tongs and slice crosswise. Stir 8 cups baby spinach, 1/4 cup heavy cream, and 1/4 cup grated Parmesan into the orzo. Season with 1/2 teaspoon salt and a couple grinds of pepper. Tip: Stir spinach in batches if needed—it wilts quickly