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. 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. 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 per serving