postpartum meals- Mediterranean chicken recipe (instant pot)

My number one concern when sharing any postpartum recipe is taste. My second concern is ease and kitchen time. Because let’s be real, when adjusting to life with a new baby, parents are usually short on time and energy. 

My goal is to provide you with tasty, nutritious meals that are easy to digest as you heal and get to know your newest family member!

I love cooking and spending time in my kitchen but I understand that’s not everyone's jam. These recipes are great to share with friends and family who want to lend a helping hand so you can spend less time cooking and more time eating! That’s the real dream. 

I enjoy the instant pot recipes, both for the “one dish” cooking and the fact that you can just walk away and wait for the timer to let you know dinner is ready.This dish is warm, fresh, and always hits the spot. It’s great because it only takes about 30 minutes! So, to avoid being one of those novels before the recipe, let’s get cooking! Sorry, had to. 

Ingredients:

• 1 fully cooked chicken, shredded (we love Costco).

**You can also use 2 lb uncooked, boneless chicken thighs- cut into ½ pieces. 

• 1 14 oz. can Artichoke hearts - drained

• 1 cup grape, cherry, or sungold tomatoes - halved

• 1 small red onion - chopped

• Green olives

• 3-4 Tablespoons lemon juice

• 2 cups chicken or veggie broth

• 2 tablespoons Herbes de Provence

• 2 Bay Leaves

• 3 cloves garlic - chopped (but let’s be real, we all use a lot more- go crazy)

• 1 teaspoon Oregano 

• Salt and pepper to taste

•  1 cup Orzo or any small pasta you have on hand - uncooked

• 2-3 Tablespoons of butter (I use more like 3 because I love butter but it’s not necessary)

Optional: 

• 6-7 Fresh basil leaves and feta cheese to mix in at the end

• For a lil kick - Lil Mama’s Hot Peppers tossed in at the end. *chefs kiss* 

Directions:

Step one: If using cooked chicken, set aside, along with orzo- these will be added later. 

 **If using uncooked chicken thighs, combine them with the rest of the ingredients into the instant pot. Stir so everything is mixed well. 

Step two: Close with vent in the “sealed” position. Next select “Pressure cook” and set to 8 minutes.

Step three: After your timer goes off, switch vent to quickly release pressure. Once it’s finished- open your Instant Pot, add cooked chicken if that’s the form you chose, add orzo, replace the lid once again in the sealed vent position. 

Pressure Cook for another 3 minutes and then a natural release for 4 minutes (I recommend a timer for the natural release. I’m queen of forgetting to check). Then quick release, give it a good stir, add your feta, basil, and hot peppers if you’re into that sorta thing, and enjoy! 

Postpartum meals. Mediterranean chicken.