Easy Mediterranean Chicken and Orzo

That first hiss from the cooker tells you something good is happening. You sense the heat building, pressure gathering, and you recall all those times it led to something tasty. The valve hiss kinda promises a dinner thatll fill the kitchen with that warm, inviting aroma you just cant wait to dig into.

When you spot the sealing ring snug in place, you know it's ready for the cooking journey ahead. You remember how simple dishes get transformed fast under that lid. It's like a little secret between you and your pressure cooker, an easy way to capture all those Mediterranean flavors you love without the whole day in the kitchen.

The steam cues escape, and you know time is moving. Natural release means patience but pays off big. Slow release lets everything settle just right, and suddenly the skillet smells fantastic. This Easy Mediterranean Chicken and Orzo Skillet recipe works real good whenever you want comfort and flavor with no extra fuss.

Why This Recipe Works Every Single Time

• The chicken gets a quick sear first so its juicy and golden before pressure cooking.
• Orzo cooks perfectly absorbing all those lemon and sundried tomato flavors.
• Using dried oregano and garlic powder keeps the seasoning steady and reliable.
• The pressure cooker speeds things up but natural release helps keep the texture just right.
• Adding olives and feta at the end gives you that classic Mediterranean tang and creaminess.

The Complete Shopping Rundown

• 2 medium chicken breasts about 1 pound total - choose ones with nice even thickness so they cook evenly.
• Kosher salt and black pepper - gotta have that basic seasoning to highlight the flavors.
• Granulated garlic or garlic powder - if you don't have fresh, this works real good for steady garlicky taste.
• Dried oregano - brings that classic Mediterranean vibe without needing fresh herbs every time.
• Extra virgin olive oil (EVOO) - 3 tablespoons separated, you'll use some for searing and some for sautéing onions and garlic.
• ½ medium onion diced - adds that sweet and savory base for your orzo.
• 3 garlic cloves minced or pressed - fresh garlic gives the dish that punch but you could slide in extra garlic powder if you want.
• 1 cup orzo pasta - grab whole grain if you wanna be a touch healthier, but regular orzo is fine too.

Plus you'll need 2 cups water for the cooking liquid, ½ teaspoon kosher salt to season the orzo, 2 tablespoons fresh lemon juice to brighten the whole dish, ¾ cup sundried tomatoes for that chewy sweet tang, ½ cup kalamata olives sliced or halved, and ⅓ cup crumbled feta cheese. Lastly, 1 tablespoon fresh parsley and dill optional for garnish to make it pretty and fresh.

The Full Pressure Cooker Journey

Step 1. Season both sides of the chicken breasts with ¼ teaspoon kosher salt, black pepper to taste, granulated garlic, and oregano. Don't be shy with the seasoning, that's your flavor base.

Step 2. Heat 2 tablespoons of EVOO in your pressure cooker skillet on medium-high. Add the chicken and sear for 4-5 minutes each side till golden and cooked through. Then set the chicken aside.

Step 3. Drop the heat to medium. Add the remaining tablespoon of EVOO. Toss in diced onion and sauté for 2-3 minutes until it turns translucent and smells sweet.

Step 4. Add minced garlic and cook it just 30 seconds until fragrant. Then stir in the orzo pasta and toast it for 1-2 minutes to bring out nuttiness.

Step 5. Pour in 2 cups water and ½ teaspoon kosher salt. Secure that lid, make sure the sealing ring is in place and valve closed, then bring to pressure. Cook until orzo is tender which takes about 4 minutes under pressure. Use natural release after cooking so you don't rush it.

Step 6. Slice your cooked chicken and toss it back in the skillet. Stir everything well and heat it through for 1-2 minutes. Splash in fresh lemon juice, fold in sundried tomatoes, olives, and top with crumbled feta. Sprinkle parsley and dill if you got some for that fresh finish.

Time Savers That Actually Work

• Use pre-minced garlic from a jar to skip peeling cloves and pressing. It works kinda good and saves you a step.
• Buy pre-diced onions in the fridge section if you're in a rush. They might cost a little more but save chopping time for sure.
• Grab pre-cooked chicken breasts if you wanna cut out searing and pressure time. Just add them in at the end to warm up with the orzo.
• Use quick-release on the pressure cooker if you don't have time to wait for natural release but be careful, orzo texture might be less perfect.
• Mix sundried tomatoes, olives, and feta in a small bowl first, so you just dump and stir when the orzo is ready.

What It Tastes Like Fresh From the Pot

The first bite hits you with tender chicken that's juicy and full of garlic and oregano flavor. You bite into the orzo and it's soft but with a bit of chewy goodness from toasting it first, kinda nutty and satisfying.

The sundried tomatoes pop with a sweet-tart richness, making your taste buds dance with each forkful. Kalamata olives add that salty tang that's classic Mediterranean, bringing some balance to the creaminess of the feta crumbles.

Mixing in fresh lemon juice gives the whole dish a bright kick, lifting all the different flavors so they don't feel heavy. The herbs sprinkled on top add a fresh, almost grassy note that ties everything together nicely.

It's comfort food that doesn't feel heavy but somehow makes you feel cozy and ready to eat more. The combo of textures and tastes keeps you going back for another little plate.

How to Store This for Later

To save leftovers, let the dish cool at room temp for about 30 minutes but don't leave it too long or it'll get unsafe. Then transfer it to an airtight container for fridge storage.

In the fridge, it keeps good for 3 to 4 days. When reheating, add a splash of water or broth and warm it on low so the orzo doesn't dry out and the chicken stays tender.

If you wanna stash it longer, this meal freezes well. Use a freezer-safe container or bag and squeeze out air before sealing. Freeze for up to 2 months. When thawing, defrost overnight in the fridge and reheat gently on the stove or microwave.

What People Always Ask Me

• Can I use frozen chicken breasts? Yep, just thaw them first so they cook evenly when you sear and later in the pressure cooker.
• What if I don't have orzo? You could use small pasta shapes like ditalini or or even couscous for something similar.
• Can I swap kalamata olives? Sure, green olives would work but the flavor shifts a bit. Stick with kalamata if you want that classic taste.
• Do I have to natural release the pressure? It's best for texture and flavor but if you're in a hurry a slow release can do just fine.
• Is fresh lemon juice necessary? It really brightens the dish but you could add a splash of white wine vinegar if you got that instead.
• Can I make this vegan? You'd need to replace chicken with something like mushrooms or artichokes and skip the feta or use vegan cheese. Won't be exactly the same but still tasty.