Instant Pot Chicken Thighs With Orzo and Mushrooms. This recipe is a true one-pot wonder that comes together in about 30 minutes. My Instant Pot Chicken Thigh recipe is absolutely heavenly with a built-in mustard sauce that is creamy and savory and divine. The chicken is succulent and tender while the orzo and mushrooms become wonderfully velvety. This instant pot recipe is quick, with minimal prep, and has an easy clean up.
Try it once and I promise your family will be requesting it time and time again!
So, dust off that instant pot and let’s get started!
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instant pot chicken thighs ingredients
- Bone-in, Skin-on Chicken Thighs
- Onion
- Garlic
- Broth
- Dijon Mustard
- Whole Grain Mustard
- Dried Thyme
- Orzo
- Cremini or Baby Bella Mushrooms
- Spinach
- Heavy Cream
- Parmesan
- Lemon
- Kosher Salt
- Fresh Ground Pepper
how to make instant pot chicken thighs
If you’re in the mood for a lovely comfort meal thats both hearty, beyond delicious, and comes together in no time keep reading. This is that recipe.
Here’s the rundown:
- Set the instant pot to high sauté. Sear the chicken thighs in olive oil and butter on both sides, approximately 4-5 minutes per side. Remove chicken and set aside.
- Add diced onions and sauté 2-3 minutes. Add garlic and stir for about 30 seconds. Deglaze with 2 cups of the broth, scraping any brown bits from the bottom of the pot. This is flavor extraordinaire. Don’t skip this part!
- Add the dijon mustard, whole grain mustard, dried thyme, dried oregano and stir to combine.
- Add the chicken back into the instant pot, skin up. Place and close the lid and set to High Pressure cook for 10 minutes.
- After the 10 minute pressure cook, carefully, using the quick release on your instant pot, release the steam. Once the steam has released, open the lid and remove the chicken. Set it aside.
- Turn the sauté function back on and add in the orzo and mushrooms. Stir often and cook until the orzo is al dente.
- Stir in the spinach, heavy cream, lemon juice and zest, and parmesan cheese. Once the spinach wilts, you’re ready to serve!
- Optional step: Once the chicken thighs have been cooked through, place them under the broiler for a few minutes to crisp up the skin.
frequently asked questions
Absolutely! All you need to do is substitute the regular orzo for a gluten-free orzo. Everything else in the recipe is gluten-free.
For a dairy-free version of this recipe, I would recommend using an unsweetened coconut cream in place of the heavy cream. Nutritional yeast would also a great substitute for parmesan cheese! Just swap out those two ingredients and you’ll have a wonderful end result!
recipe substitutions
I use bone-in chicken thighs for my Instant Pot Chicken Thighs for a couple of reasons. First, I think they have the best flavor. Chicken with skin-on and bone-in will give you wayyyyyy more flavor than a cut without those things. Also, they are more forgiving if they are slightly overcooked.
If you prefer chicken breast, I would highly suggest using a bone-in, skin-on chicken breast. This will give you a phenomenal result. The cook time in the instant pot will remain the same.
But, as always and when in the kitchen, you do you, boo. Use whatever cut of protein makes you happiest!
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Instant Pot Chicken Thighs With Orzo and Mushrooms
Ingredients
- 2-2½ lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- 1 med onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp dried thyme
- 1 tsp dried oregano
- 1½ cups orzo
- 8 oz cremini or baby bella mushrooms, sliced
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 lemon, zested and juiced
- kosher salt
- fresh ground pepper
Instructions
- Set the instant pot to high sauté. Season the chicken thighs liberally with kosher salt and fresh ground pepper. Sear the chicken thighs in olive oil and butter on both sides, approximately 4-5 minutes per side. Remove chicken and set aside.
- Add diced onions and sauté 2-3 minutes. Add garlic and stir for about 30 seconds. Deglaze with 2 cups of the broth, scraping any brown bits from the bottom of the pot.
- Add the dijon mustard, whole grain mustard, dried thyme, dried oregano and stir to combine.
- Add the chicken thighs back into the instant pot, skin side up. Place and close the lid. Set to High Pressure for 10 minutes.
- After the 10 minute pressure cook, carefully and using the quick release on your instant pot, release the steam. Once the steam has released, open the lid and remove the chicken and set it aside.
- Turn the sauté function back on and add in the orzo, mushrooms, and remaining cup of broth. Stir often and cook until the orzo is al dente. Turn the sauté function off.
- Stir in the spinach, heavy cream, lemon juice and zest, and parmesan cheese. Season with kosher salt and fresh ground pepper, to taste.
- Serve chicken thighs over a base of the creamy orzo mixture and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Instant Pot Chicken Thighs recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
–Rufus
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