Creamy Sun-Dried Tomato Chicken Orzo
This creamy sun-dried tomato chicken orzo is a cozy one-pot pressure cooker meal featuring tender chicken, savory sun-dried tomatoes, rich cream sauce, and melty cheese — ready in just 30 minutes!
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main Ingredients
- 1 lb chicken breast tenderloins seasoned with paprika, Italian seasoning, salt, and black pepper
- 2 tablespoon olive oil for searing
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil for sautéing
- 5 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 cup orzo uncooked
- 2 cups chicken stock
- ¼ teaspoon salt for orzo
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tablespoon dried basil
- ¼ teaspoon red pepper flakes
- 2 tablespoon grated parmesan
Instructions
Instructions
- Season chicken tenderloins with paprika, Italian seasoning, salt, and black pepper.
- Heat 2 tablespoon olive oil with sauté function of pressure cooker. Sear chicken 5-7 minutes per side until browned, then remove and set aside.
- Add 1 tablespoon olive oil to pot, sauté minced garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes, cook 2 more minutes while stirring.
- Add orzo and toast 1-2 minutes for added flavor.
- Pour in chicken stock, stir and lock lid. Cook on high pressure for 5 minutes. Let natural release for 5 minutes.
- Use quick release to finish, then open lid.
- Add heavy cream, grated parmesan, dried basil, red pepper flakes, and spinach. Stir and cook on sauté for 2-3 minutes until spinach wilts.
- Return chicken to pot, warm through an additional few minutes, then serve.
Notes
Refrigerate leftovers up to 3 days. For best results, add cream fresh if freezing. Reheat gently with splash of stock or water.