Based on the recipe above.
Want some leftovers? Double the recipe!
Ingredients
- 1 can of chickpeas (or you can go with the original recipe’s chicken – 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces)
- 2 cups reduced-sodium chicken broth
- 2 medium tomatoes, chopped
- 1 cup sliced pitted green olives, drained
- 1 cup sliced pitted ripe olives, drained
- 1 large carrot, halved lengthwise and chopped
- 1 small red onion, finely chopped
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon herbes de Provence
- 1 cup uncooked orzo pasta
Directions
- In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
- Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.