Try this simple Instant Pot recipe for orzo with fresh spinach and portobello mushrooms — a quick and easy side dish or light main for weekdays.
Ingredients
- 0.75 cups chicken broth
- 0.5 cups tricolor orzo
- 1 tablespoon butter
- 2 cloves garlic , minced
- 0.5 cups julienned fresh spinach
- 2 ounces sliced portobello mushrooms
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
-
1
Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
-
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to Sauté function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.
Nutrition Facts
Per serving
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