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

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