Instant Pot® Spinach and Mushroom Orzo recipe

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Ingredients

¾ cup chicken broth
½ cup tricolor orzo
1 tablespoon butter
2 cloves garlic, minced
½ cup julienned fresh spinach
2 ounces sliced portobello mushrooms
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

253.9 calories
carbohydrate: 40.6 g
cholesterol: 17.5 mg
fat: 6.8 g
fiber: 2.3 g
protein: 8.5 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1069.3 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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 Saute function. Stir in butter, minced garlic, spinach, and mushrooms. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

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.

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