Instant Pot® Spinach and Mushroom Orzo
¾ cup chicken broth
½ cup tricolor orzo
1 tablespoon butter
2 cloves garlic
½ cup julienned fresh spinach
2 ounces sliced portobello mushrooms
½ teaspoon salt
¼ teaspoon ground black pepper
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.
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.
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