6 Servings | 35 min prep, 50 min cook

Ingredients

• 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

1. In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure.

2. Add orzo. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Nutrition Facts

1 serving: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.