Quick and easy Instant Pot orzo with Parmesan, lemon and baby spinach. You can serve this dish as a main or a side dish. It’s vegetarian-friendly (check the cheese you’re using) and can be adapted to use up other ingredients you have on hand.
1 oz / 25 g butter
1 medium onion, finely diced
A pinch of salt
1 tsp lemon zest
1/4 tsp ground black pepper
1.5 cup orzo (we use this orzo pasta brand)
2.5 cups vegetable stock
1 cup grated Parmesan cheese (90 g/3 oz)
2 tablespoons lemon juice
2 cups (2 handfuls) of chopped baby spinach
Parsley and extra grated cheese to garnish
Turn the Instant Pot and set to Saute function. Once hot, add the butter, onions and a pinch of salt. Stir and cook for 2 minutes to soften.
Add the lemon zest, pepepr and orzo and stir through. Press the Cancel button to stop the Sauteeing.
Add the stock, stir through and pop the lid on top. Lock the lid, making sure the top valve is poting to Sealing. Set the Instant Pot to Manula/Pressure Cook, HIGH pressure for 5 minutes for al dente orzo. The pressurizing should take about 5-7 minutes and the timer will kick in.
Once the timer ends, use the quick release method to let off the pressure (simply point the top valve to Venting). Don’t leave the Instant Pot to release naturally (5 minutes max) as the orzo will continue to cook and will get too soft or too dry.
Open the lid and add the Parmesan cheese, lemon juice and chopped spinach. Stir through well until the cheese has melted into the orzo. Serve right away while hot.
- Serving Size: 1 cup and a bit
- Calories: 320
- Sugar: 4.3 g
- Sodium: 1280.7 mg
- Fat: 15.4 g
- Carbohydrates: 33 g
- Protein: 13 g
- Cholesterol: 29.6 mg