Best Instant Pot Creamy Mushroom Orzotto Recipes

INSTANT POT® CREAMY MUSHROOM ORZOTTO

Instant Pot® Creamy Mushroom Orzotto image

Typically risotto is made with arborio rice; this is a take on risotto using orzo. The Instant Pot® does all the work.

Provided by thedailygourmet

Categories Main Dish Recipes Pasta

Time 35m

Yield 3

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 40.5 g, Cholesterol 44.3 mg, Fat 16.5 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 9.8 g, Sodium 1225.1 mg, Sugar 3 g

INSTANT POT® CREAMY MUSHROOM SOUP

Instant Pot® Creamy Mushroom Soup image

This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ pounds fresh mushrooms, sliced
4 cups chicken broth
½ cup sherry
1 ½ teaspoons dried thyme
1 teaspoon Worcestershire sauce
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
4 tablespoons all-purpose flour
1 cup heavy cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 14.7 g, Cholesterol 68.6 mg, Fat 19.4 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 11.6 g, Sodium 1341.2 mg, Sugar 3.4 g