Description
NOTE: This recipe is for a 6qt instant pot, adjust cooking time for larger pots.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 Tablespoon butter
- 1 small yellow onion, diced
- 10–12 ounces cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- pinch of pepper
- 2 cups chicken broth
- 1 cup dried orzo pasta
- 1/2 cup grated parmesan, plus more for topping
- Chopped fresh parsley (optional for serving)
Instructions
- Add the olive oil and butter to the Instant Pot and heat on sauté mode until hot
- Add the onion and mushrooms to the Instant Pot. Sauté until the onions start to soften and mushroom brown, 4 to 5 minutes
- Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot
- Add the dried oregano, garlic powder, paprika, salt, pepper and dried orzo cooking for 1 minute to toast the orzo
- Stir in the chicken broth and place lid on the instant pot
- Turn the steam release valve to the sealing position
- Set the cook time to 4 minutes at high pressure (Note: The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position.)
- Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
- Add 1/2 cup parmesan and mix
- The orzo will look a bit soupy, remove from heat and allow orzo to sit for 5-10 minutes prior to serving. This will allow the pasta to absorb liquid.
- Serve, topped with fresh parsley and Parmesan
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
Nutrition
- Serving Size: 1
- Calories: 204
- Sugar: 3.2g
- Sodium: 929.9mg
- Fat: 8.4g
- Carbohydrates: 23.6g
- Fiber: 1.7g
- Protein: 9.8g
- Cholesterol: 13.5mg