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Pressure Cooker Chicken Chorizo Orzo with green leaves of spinach stirred through - seen from above on white bowl with grey rim

Pressure Cooker Chicken and Chorizo Orzo / Risoni Pasta

Maria Bravo
Delicious and super easy pressure cooked orzo with chicken, chorizo and spinach
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Prep Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine British, Fusion, Spanish
Servings 2 people (or one very hungry one)
Calories 547 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • ½ chorizo sausage (the type that is sausage-shaped rather than pre-sliced) probably about 30 g, sliced
  • 1 chicken thigh fillet boneless chicken thigh, cut into small bite sized pieces
  • ¼ onion sliced
  • 2-3 cloves garlic chopped
  • 360 ml water cold. In American measurements this is 2 x ¾ cups
  • 1 heaped teaspoon vegetable stock paste get the recipe, you can also just use a stock cube or 360 ml liquid stock
  • 50-100 g passata perfect for using up any left over Passata or chopped tomatoes you may have!
  • 140 g orzo if using cups, this is the same as the little cup some Instant Pots come, ie a ¾ cup
  • 2 big handfuls fresh spinach

To serve (optional)

  • Cheese grated, as much as you want, I tend to use mature cheddar. You can also skip it

Instructions
 

  • Sauté the chorizo then stir in the diced chicken and stir to coat in the chorizo juices.
    ½ chorizo sausage (the type that is sausage-shaped rather than pre-sliced), 1 chicken thigh fillet
  • Stir in the onion and garlic, leave for a little bit if you have time so that it can all sauté.
    ¼ onion, 2-3 cloves garlic
  • Stir in the liquid, the vegetable stock paste, the passata and the orzo.
    360 ml water, 1 heaped teaspoon vegetable stock paste, 50-100 g passata, 140 g orzo
  • Lock the lid in and make sure the vent is Sealed. Pressure cook for 1 minute, high pressure.
  • At the end of pressure cooking time, do nothing for 5 minutes then do a quick pressure release. Once the steam has been released and the float valve has popped back down, open the lid.
  • If the orzo pasta is not quite cooked to your taste yet, leave it to rest while you get yourself a pretty bowl, a lovely drink, set the mood with candles, your favourite magazine, your favourite book or just stare at space. Don't forget you can add cooking time but you can't take away so it's better to undercook slightly than to overcook.
  • Stir in the spinach and leave to wilt.
    2 big handfuls fresh spinach
  • Add lots of grated cheese (I used mature cheddar) but this is optional, you don't have to, it'll be super tasty without too
    Cheese

Notes

Want to double or halve this recipe? You totally can, I give you details in the post

Nutrition

Calories: 547kcalCarbohydrates: 57gProtein: 27gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 86mgSodium: 960mgPotassium: 422mgFiber: 3gSugar: 4gVitamin A: 443IUVitamin C: 5mgCalcium: 143mgIron: 3mg
Keyword chicken thigh fillets, orzo, passata, spinach
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