Servings: 6
Prep time: 20 min Cooking time: 18 min
Ingredients
2 Tbsp olive oil
3 medium carrots, sliced
3 medium celery stalks, sliced
1/2 small onion, diced
2 garlic cloves, minced
1-pound boneless, skinless chicken breasts
2 tsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp ground black pepper
8 cups reduced-sodium chicken broth
2 lemons, juiced
3/4 cup uncooked whole wheat orzo (or brown rice)
3 cups fresh baby spinach
Directions
1. Add olive oil to Instant Pot along with carrots, celery, and onions. Sauté for 5 mins. Add garlic and cook for 1 more minute.
2. Add chicken, herbs, salt, and pepper. Sauté, stirring occasionally, for 8 minutes or until the outside of the chicken is opaque. Press “cancel” on the Instant Pot.
3. Add broth, lemon juice, and orzo. Stir to combine. Lock the lid, ensuring the pressure release is set to the sealing position. Set Instant Pot to pressure cook on high for 4 minutes. Allow pressure to release for 15-20 minutes.
4. Shred chicken with two forks. Stir in spinach.
5. Once the spinach has wilted, serve and enjoy.
Notes:
Serving size is 1 ¾ cup per serving.
