Step 1

Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.

Step 2

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.

Step 3

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.

Step 4

Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.