Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Shallot, finely diced (approx. 50g)
  • 2 cloves Garlic, minced (approx. 10g)
  • 5 lbs (680g) Boneless, Skinless Chicken Breast, cut into 1-inch (2.5 cm) cubes
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt, plus more to taste
  • ¼ tsp Freshly Ground Black Pepper
  • 1 cup (240 ml) Dry Orzo Pasta
  • 3 cups (720 ml) Low-Sodium Chicken Broth
  • 1 large Lemon, zested (reserve the juice for finishing)
  • 1 large Courgette (Zucchini), diced into small pieces (approx. 200g)
  • ½ cup (120 ml) Reserved Lemon Juice (from the large lemon, plus extra if needed)
  • ½ cup (20g) Fresh Dill, roughly chopped
  • ½ cup (60g) Feta Cheese, crumbled
  • 2 tbsp (30 ml) Crème Fraîche or Greek Yoghurt (Optional)

Instructions:

  1. Set the Stage: Select the Sauté function on the Instant Pot (Normal setting). Add the olive oil. Once the oil is shimmering, add the diced shallots and cook for 2–3 minutes until softened.
  2. Aromatics: Add the minced garlic and cook for 30 seconds until fragrant.
  3. Brown and Season: Add the cubed chicken breast, dried oregano, salt, and pepper. Sauté for 2–3 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  4. Crucial Deglazing: Pour in about ½ cup (120 ml) of the chicken broth. Use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom of the pot. This step is non-negotiable to prevent a 'Burn' notice.
  5. Layer the Orzo: Turn off the Sauté function. Sprinkle the dry orzo pasta evenly over the chicken mixture. Do not stir.
  6. Add Liquid and Zest: Pour the remaining 2½ cups (600 ml) of chicken broth over the orzo. Sprinkle the lemon zest over the top. Again, do not stir. Ensure the orzo is completely submerged under the liquid layer.
  7. Pressure Cook: Secure the lid, making sure the vent is sealed. Select Manual/Pressure Cook on High Pressure for 5 minutes.
  8. Quick Release (QR): As soon as the timer beeps, immediately perform a Quick Release (QR) by carefully turning the venting knob. This is crucial for preventing the orzo from turning mushy.
  9. Finish the Dish: Once the pressure pin drops, remove the lid. Add the diced courgette, reserved lemon juice, and the optional crème fraîche/yoghurt (if using).
  10. Stir and Rest: Stir everything well until combined. The residual heat will soften the courgette and the starch will release, creating a creamy texture almost instantly.
  11. Final Touches: Stir in the fresh dill and most of the crumbled feta. Taste and adjust seasoning (salt/pepper).
  12. Serve: Spoon into bowls, top with the remaining feta crumbles, and enjoy immediately.