Q1: Is it really safe to cook chicken from frozen in the Instant Pot?

Yes, it is one of the amazing and officially approved features of an electric pressure cooker! The high-pressure, steam-filled environment cooks the chicken very quickly and evenly, ensuring that it reaches a safe internal temperature and stays wonderfully moist and tender.

Q2: What is the difference between a "natural release" and a "quick release" on the Instant Pot?

is the process of letting the pressure inside the pot come down on its own, without you doing anything. This is a very gentle process and is highly recommended for meats, as it helps them to stay tender and juicy. A "quick release" is when you manually turn the steam release valve to let all the built-up steam vent out at once. This is a much faster process, but it can sometimes make meats a little tough.

Q3: What is orzo, and what does it do in this dish?

Orzo is a type of small, rice-shaped pasta. By cooking it directly in the pot with the broth, it does two wonderful things. First, it absorbs all the delicious flavors of the chicken, lemon, and aromatics. Second, it releases its natural starches into the cooking liquid, which is the secret that creates an unbelievably creamy, luscious, and "risotto-like" sauce without a lot of effort.

Q4: My orzo is sticky or gummy. What did I do wrong?

A gummy result is usually a sign that the orzo was slightly overcooked, or that there wasn't quite enough liquid for it to absorb. Be sure to use the full 3 cups of broth, and remember that the natural release period is also part of the cooking time. The final dish should be creamy and luscious, not sticky.

Q5: Can I make this recipe with thawed chicken instead of frozen?

Yes, absolutely! If you are using thawed chicken breasts, you can reduce the pressure cooking time to about 6 to 8 minutes

Easy Instant Pot Lemon Chicken and Orzo (From Frozen!)

A creamy, one-pot lemon chicken and orzo meal made conveniently in an Instant Pot using chicken breasts straight from the freezer. The recipe features a risotto-like orzo pasta cooked with sautéed mushrooms and shallots in a savory, lemon-infused chicken broth. Frozen chicken breasts are cooked directly on top of the orzo under pressure. The dish is finished by stirring in fresh spinach, heavy cream, and Parmesan cheese to create a rich, creamy sauce. The cooked chicken is sliced and served with the creamy orzo.

Author: Evelyn

Ingredients

2 tablespoons unsalted butter
8 ounces button mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
1 shallot, thinly sliced
2 teaspoons thyme leaves
8 ounces orzo (about 1 1/3 cup)
3 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (6 ounces each)
8 cups baby spinach (about 6 ounces)
1/4 cup heavy cream
1/4 cup grated Parmesan

Instructions

Set a 6-quart Instant Pot® to the high sauté setting and add the butter.
Once melted, add the mushrooms, a good pinch of salt, and several grinds of black pepper. Cook for about 6 minutes, until golden and the liquid has evaporated.
Stir in the shallots and thyme and continue to cook for about 2 more minutes, until the shallots have softened.
Stir in the orzo, chicken broth, and the lemon zest and juice.
Place the frozen chicken breasts on top of the orzo and sprinkle them with 1 teaspoon of salt and a couple of grinds of pepper.
Follow the manufacturer’s guide for locking the lid. Set to pressure cook on HIGH for 10 minutes.
After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes. Then, perform a quick release for any remaining steam.
Carefully remove the lid. Transfer the chicken to a cutting board with tongs and slice it crosswise.
Stir the spinach, heavy cream, and Parmesan into the orzo in the pot. Season with 1/2 teaspoon of salt and more pepper.
Serve the creamy orzo with the sliced chicken alongside.

Notes

This is a true one-pot meal, with the pasta and chicken cooking together in the Instant Pot, which makes for easy cleanup.
Using frozen chicken breasts is a convenient shortcut; there’s no need to thaw them first.
The natural pressure release for 10 minutes is an important step that helps the chicken stay tender.
The article references a ‘Cook’s Note’ that is not included in the provided text.

Find it online: https://cookupjoy.com/lemon-chicken-and-orzo/