Pressure-Cooker Mediterranean Chicken Orzo

• 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

1. In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
2. Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

chicken, chicken broth, tomatoes, green olives, olives, carrot, red onion, lemon zest, lemon juice, butter, herbes, orzo pasta

Taken from www.tasteofhome.com/recipes/pressure-cooker-mediterranean-chicken-orzo/ (may not work)