Ingredients
3
3 servings
- •2 tablespoons butter
- •2 cloves garlic, minced
- •¾ cup orzo
- •2 cups chicken stock, divided
- •2 ounces sliced fresh mushrooms
- •1 cup finely grated Parmesan cheese
- •½ teaspoon garlic salt
- •¼ teaspoon dried crushed rosemary
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
- Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.
Nutritional Facts
Per 3 servings
- Calories: 380
- Carbohydrate: 41g
- Fat: 17g
- Fiber: 2g
- Protein: 18g
- Sugar: 3g
Related Recipes
Mushroom and Pea Orzotto
Mushroom Orzo
Instant Pot Spinach and Mushroom Orzo
Cheesy Orzo
Instant Pot® Rice and Orzo Pilaf with Mushrooms
Orzo with Mushrooms and Walnuts
Chicken and Orzo Stuffed Portobello Mushrooms
Orzo and Rice
Vegetable Orzo
One Pot Lemon Chicken Orzo
Instant Pot Creamy Mushroom Soup
