Chinese
Chinese - Chicken
Vegetable Stew with Orzo
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 11/2 Litre boiling water
- • 1 vegetable stock cube
- • 250 g orzo
- • 2 carrots, (peeled)
- • 2 potatoes, (peeled)
- • 2 red onions, (peeled)
- • 2 small leeks
- • 1/2 head broccoli, (approx.200g)
- • 2 stalks celery
- • 3-4 leaves savoy cabbage
- • handful of fresh thyme
- • 1 tsp dried oregano
- • salt and pepper, (to taste)
Preparation Steps
1
Phase 1
Chop all the vegetables into even chunks.
2
Phase 2
Add the vegetables to the Instant Pot along with the orzo. Add the stock cube to the boiling water and stir to dissolve. Pour into the Instant Pot.
3
Phase 3
Set to a manual high pressure and cook for 15 minutes. Let the pressure release naturally.
4
Phase 4
Then set on a slow cook for around an hour or so. The vegetables and orzo should be cooked and soft.
5
Phase 5
Season to taste, then plate up and enjoy!