Instant Pot Shredded Lemon Chicken over Orzo

 I wanted to give my Instant Pot more use so I gave this recipe a try.  The chicken was extremely flavorful and would work well over pasta, rice, zoodles, spinach, in a taco or sandwich, or just by itself.  I chose to serve it over orzo pasta.  We currently have a lot of fresh spinach in our garden, so I paired the dish with a Greek salad and homemade Vinaigrette (recipe below).  It was quick and easy to make, and I'll definitely keep this recipe in my binder to make again.  The shredded chicken is very versatile and I think it would freeze well for future use if you made a large batch.

Instant Pot Shredded Lemon Chicken

Serves 4-6 (Depends on the amount of chicken)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 tablespoon paprika

1/2 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/8 teaspoon red pepper flakes

1&1/2 to 2 pounds boneless, skinless chicken thighs

1/2 cup chicken broth

1/3 cup lemon juice

1 tablespoon cornstarch

1 tablespoon water

Directions:

Using the Sauté setting on the Instant Pot, heat the oil and garlic for 1-2 minutes.   In a small bowl, mix together the oregano, paprika, salt, pepper, thyme, cinnamon, and red pepper flakes.  Add to the pot and sauté for another minute.  Add the chicken thighs to the pot and toss with the spice mixture to coat.  Add the broth and lemon juice and stir.  Make sure the chicken is arranged in a single layer in the pot.

Secure the lid and set the Instant Pot to Pressure Cook on high for 15 minutes.  

While the chicken is cooking, prepare your pasta, rice, salad, or whatever you want.

When the pressure cooking is complete, do a quick release of pressure.  Use a slotted spoon to remove chicken to a plate.  Use two forks to shred chicken.

While chicken is out of the Pot, set the Instant Pot back to Sauté mode.   In a small bowl, combine cornstarch and water and stir until cornstarch is completely dissolved.  Add the cornstarch mixture to the juices in the Instant Pot and cook and stir for 2 minutes until slightly thickened.  Add the chicken back into the Pot and stir to coat with the sauce.  Press Cancel to turn off the Pot.  Serve chicken over orzo pasta, rice, or anything you want.

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Greek Salad Vinaigrette - shake it all up in a small jar

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/2 tablespoon red wine vinegar

pinch oregano

pinch sugar

pinch salt

pinch pepper