Instant Pot Lemon Frozen Chicken with Orzo

 Ingredients:

• 4 frozen boneless, skinless chicken breasts
• 1 cup orzo pasta
• 2 cups chicken broth (low sodium)
• 1/2 cup lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the frozen chicken breasts in the Instant Pot.

2. In a separate bowl, combine the chicken broth, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Mix well.

3. Pour the broth mixture over the frozen chicken breasts in the Instant Pot.

4. Close the Instant Pot lid and set the valve to the sealing position.

5. Select the "Pressure Cook" or "Manual" setting and set the cooking time to 12 minutes at high pressure.

6. While the chicken is cooking, rinse the orzo pasta under cold water and drain it.

7. After the cooking cycle is complete, allow the Instant Pot to release pressure naturally for 10 minutes, then manually release any remaining pressure by turning the valve to "Venting."

8. Carefully open the Instant Pot lid, and using a meat thermometer, check that the chicken's internal temperature is at least 165°F (74°C).

9. Remove the cooked chicken breasts from the Instant Pot and set them aside on a plate. Shred or slice the chicken as desired.

10. Turn on the "Sauté" function on the Instant Pot and bring the liquid to a simmer.

11. Add the rinsed and drained orzo pasta to the liquid in the Instant Pot. Stir well to combine.

12. Let the orzo cook in the simmering liquid for about 5-7 minutes, or until it is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

13. Return the shredded or sliced chicken to the Instant Pot, add lemon zest, and stir to incorporate. If desired, mix in grated Parmesan cheese for extra creaminess and flavor.

14. Taste and adjust the seasoning with additional salt and black pepper, if needed.

15. Serve the Instant Pot Lemon Frozen Chicken with Orzo hot, garnished with chopped fresh parsley. Enjoy your quick and delicious meal!

This recipe is perfect for those busy evenings when you need a flavorful and satisfying meal in a hurry. The Instant Pot makes it easy to cook frozen chicken breasts to perfection while infusing the orzo with zesty lemon flavor.

Instant Pot Beef Paprika

 Ingredients:

• 2 pounds beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 1 cup beef broth
• 1 cup crushed tomatoes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon caraway seeds (optional)
• Salt and black pepper, to taste
• 1/2 cup sour cream (for garnish)
• Chopped fresh parsley or chives, for garnish
• Cooked egg noodles or rice, for serving

Instructions:

1. Sauté the Beef:

   • Turn on the Instant Pot and select the "Sauté" function. Heat the olive oil in the pot.
   • Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
   • Add the minced garlic and sauté for another 30 seconds until fragrant.

2. Add Paprika and Brown Beef:

   • Stir in both sweet and smoked paprika, then add the beef stew meat. Season with salt and black pepper.
   • Sauté the beef for about 3-4 minutes, or until it's browned on all sides.

3. Add Bell Peppers and Caraway Seeds:

   • Add the chopped red and green bell peppers and caraway seeds (if using). Sauté for another 2 minutes, stirring occasionally.

4. Add Broth and Tomatoes:

   • Pour in the beef broth and crushed tomatoes. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot.

5. Pressure Cook:

   • Close the Instant Pot lid and set the valve to "Sealing."
   • Cancel the "Sauté" function, and then select the "Pressure Cook" or "Manual" setting. Set it to cook on high pressure for 20-25 minutes, depending on the size of your beef chunks.

6. Natural Release:

   • Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes before carefully turning the valve to "Venting" to release any remaining pressure.

7. Serve:

   • Open the Instant Pot lid and stir the Beef Paprika. Taste and adjust the seasoning if needed.
   • Serve the Beef Paprika over cooked egg noodles or rice.
   • Garnish with a dollop of sour cream and a sprinkle of chopped fresh parsley or chives.

This Instant Pot Beef Paprika is a hearty and comforting dish, perfect for a cozy family dinner. The rich and savory paprika sauce pairs wonderfully with the tender beef. Enjoy your homemade Hungarian-inspired meal!