Ingredients
6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces2 cups reduced-sodium chicken broth2 medium tomatoes, chopped1 cup sliced pitted green olives, drained1 cup sliced pitted ripe olives, drained1 large carrot, halved lengthwise and chopped1 small red onion, finely chopped1 tablespoon grated lemon zest3 tablespoons lemon juice2 tablespoons butter1 tablespoon herbes de Provence1 cup uncooked orzo pasta
Preparation
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.
