Empty My Fridge
Instant Pot Chicken Youvetsi Easy Recipe Revealed!
Ingredients
- Chicken thigh · skinless6–8
- Olive oil¼ cups
- Onion · finely chopped1
- Garlic · grated4
- Tomato · crushed15 oz
- Bay leaf1
- Chili flake · crushed flakes
- Salt1 tsp
- Black pepper · groundto taste
- Cinnamon stick1
- Oregano · dried crushed1 tsp
- Chicken stock4–5 cups
- Soup pasta1 lb
- Parsley · finely chopped
- Feta cheese
Instructions
- Set the Instant Pot to saute. Cook the onion, olive oil and a pinch of salt for about 10 minutes until soft and golden. Add the garlic and cook for about 30 seconds.
- Add the chicken, salt, tomatoes, bay leaf, black pepper, red pepper flakes and 1 cup of chicken stock or water. Add the cinnamon stick and cloves now if using.
- Close the lid and seal the valve. Pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then open the valve to release the rest.
- Taste and adjust the seasoning.
- Preheat the oven to 400°F (200°C).
- Move the stew to a large roasting pan. Stir in the oregano, orzo, 1 more teaspoon of salt and 4-5 cups of chicken stock.
- Bake uncovered on the center rack for 20 minutes.
- Stir in the parsley before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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GarlicOnionCheeseTomatoChicken thighPastaFeta cheeseSoup pasta
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