Instant Pot Greek Lemony Chicken & Orzo Soup
My Instant Pot (affiliate Amazon link):
Print this recipe here:
Ingredients
The Stock:
1 whole chicken or 6 bone-in skinless thighs
12 cups (4 liters) water
1 onion, quartered
2 carrots, peeled
2 celery stalks
6 garlic cloves
2 teaspoons salt
1/2 teaspoon turmeric powder
freshly ground black pepper, to taste
The Soup:
1 carrot peeled and diced
1 cup uncooked orzo pasta or Arborio rice
8 egg yolks
1/4-1/2 cup fresh lemon juice
1 heaping teaspoon cornstarch
1/2 teaspoon dried dill or 2 tablespoons finely chopped fresh parsley
Notes
Add all of the stock ingredients to the Instant Pot. Stir and cover with the lid. Set to high pressure for 17 minutes and set the pressure valve to the seal position.
Keep in mind that it takes about 10 minutes for the Intsant Pot to come to pressure.
Allow 15 minutes to slow release the pressure and then move the valve to vent to release the remaining steam.
Carefully remove the chicken and veggies.
Shred the chicken and set aside.
Add the orzo pasta or the rice to the stock along with the diced carrot.
Cover with the lid and set to high pressure for 2 minutes. Allow 10 minutes to slow release the pressure then move the valve to vent.
In a bowl, add the egg yolks, cornstarch, lemon juice and dill. Whisk them all together until smooth. Add some hot broth to the egg mixture to temper it.
Pour the egg-lemon mixture into the Instant Pot and add the shredded chicken.
Set the Instant Pot to the saute feature until the soup thickens slightly. About 3-5 minutes.
Taste and adjust the seasoning if needed.
Serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Orzo with Feta & Olives: Ready in 30 mins!
Print this recipe here:
Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Lemon Chicken & Orzo│Healthy INSTANT POT MINI Recipes│Feta Cheese Pasta (TIK TOK)│Dining With Tara
Lemon Chicken & Orzo│Healthy INSTANT POT MINI Recipes│Feta Cheese Pasta (TIK TOK)│Dining With Tara
Today we are making Instant Pot Chicken & Orzo! This is my take on the viral TIK TOK Baked Tomato & Feta Pasta - except this takes only a few minutes!! Its so flavorful and delicious! I am going to be using my NEW INSTANT POT MINI!!! The 3 qt! I get a lot of suggestions for creating recipes for just one or two people, particularly people who are camping, live in a van, or a dorm, or an apartment - basically - anyone who wants delicious food faster than ordering takeout!! And so much healthier too! What ideas do you have??? I want to know! Leave them in the comments below. Be sure to like and subscribe - so you never miss a delicious recipe - xoxoxo
⏰TIME STAMPS⏰
0:00 - Lemon Chicken & Orzo Intro
2:46 - Recipe Starts
4:50 - Adding Ingredients to the Instant Pot
6:44 - Bringing the Recipe Together
7:30 - Question of the Day
7:56 - Recipe Card & Outro
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INGREDIENTS:
1 Chicken Breast (12-15 ounces)
1 Lemon
1 tablespoon Olive Oil
2-3 Cloves Garlic
1 teaspoon Pink Salt
½ teaspoon Black Pepper
1 cup Fresh Spinach
1 cup Broccoli Florets
⅔ cup Whole Wheat Orzo
½ cup Dry White Wine
½ cup Filtered Water
2 ounces Feta Cheese
½ cup Cherry Tomatoes
Handful Fresh Basil
Handful Fresh Parsley
INSTRUCTIONS:
Peel and mince garlic. Chop broccoli into bite-size pieces. Chop spinach and fresh herbs. Cut cherry tomatoes in half. Dice chicken into bite-size chunks. Set Instant Pot to sauté on HIGH, when hot, add broccoli and stir fry for 1-2 minutes to soften slightly. Remove broccoli. Add olive oil to the pot and then add chicken. Add dried spices and garlic and sauté until chicken is lightly golden brown. Deglaze the bottom of the pot with a splash of water. Add orzo and stir to combine. Zest half the lemon. Add white wine and stir well. Add half of the tomatoes and stir. Add remaining water. Press cancel on the Instant Pot and close the lid, making sure silicone ring is on. Make sure the knob is set to SEALING, not VENTING. Cook on HIGH pressure for 3 minutes. Allow 5 minutes of natural pressure and then perform a quick release. Remove the lid when the pin drops. Add the broccoli, feta cheese, tomatoes, and spinach. Zest remaining half of lemon and then juice the lemon. Add fresh herbs. Serve into your favorite bowls or meal prep containers! Enjoy!
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Lemon Orzo Salad with Gluten-Free Orzo Pasta
This lemon orzo pasta salad is the perfect summer side dish recipe. You can make it with regular orzo pasta but I used my favorite GF brand of orzo. It is delicious! Perfect for taking to picnics and potlucks.
Gluten Free Orzo Substitutes and the Best Gluten Free Orzo Brands:
INGREDIENT LIST
Orzo Salad
▢1 cup uncooked orzo regular or gluten-free
▢1 pound asparagus cut into 1 inch pieces
▢½ cup roasted red peppers, drained chopped
▢½ cup parmesan cheese shaved
▢¼ cup fresh basil chopped
▢¼ cup slivered almonds
Lemon Vinaigrette
▢3 tablespoon lemon juice
▢1 teaspoon granulated sugar
▢¼ teaspoon kosher salt
▢¼ teaspoon black pepper
▢2 tablespoon shallots minced
▢¼ cup olive oil
FULL RECIPE DETAILS:
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*IN THIS VIDEO*
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WANT MORE DELICIOUS GLUTEN FREE RECIPES & INSPIRATION?
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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