Learn how to make a luxurious, creamy sun-dried tomato orzo in the Instant Pot for a quick and easy dinner main or side dish. With just a few simple ingredients, you can have a creamy and flavorful pasta dish on the table in no time.
Course Side Dish
Cuisine Italian
Keyword Instant Pot Dinners, Instant Pot Orzo, Italian Instant Pot Recipes, Orzo Recipes, Side Dishes, Sides, Sun-Dried Tomato Recipes, Vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 507kcal
Author Irena Macri
Ingredients
2tablespoonolive oil
1oniondiced finely
4garliccloves, minced or grated
1cupsun-dried tomatoeschopped or sliced into strips
1.5cupsorzo pastarisoni
2.5cupsbrothchicken or vegetable
½cupheavy creammore can be used
½cupParmesan cheesegrated
½teaspoonground black pepper
½teaspoonsaltor to taste, add after cooking
2tablespoonfresh basilchopped, for garnish
Instructions
Set your Instant Pot to Sauté mode on Normal and add the olive oil. Once hot, add the diced onion and sauté until the onion is translucent, about 2-3 minutes.
Then add the garlic and cook for 30 seconds. Add the chopped sun-dried tomatoes and stir for about 30 seconds.
Add the orzo pasta and stir to combine.
Pour in the chicken or vegetable broth and give everything a good stir.
Close the lid and set the Instant Pot to high pressure for 3 minutes. Once the timer goes off, use the quick release to release all pressure.
Stir in the heavy cream and grated Parmesan cheese until everything is combined and the cheese has melted. If the sauce is too thick, you can add a bit more broth or cream to thin it out.
Season with pepper and salt to taste.
Garnish with fresh basil and extra sun-dried tomatoes. Serve hot and enjoy as a side dish with chicken, fish or as a vegetarian main.
Stovetop Instructions
In a large pan, heat olive oil and sauté chopped aromatics until translucent. Add chopped sun-dried tomatoes, sauté briefly, then stir in orzo pasta and sauté for 2 minutes. Pour in vegetable or chicken broth, bring to a simmer, cover, and cook for 10-12 minutes until orzo is tender. Reduce heat, add heavy cream, and simmer for 2-3 minutes. Stir in grated Parmesan, season with salt and pepper, and garnish with fresh basil or parsley.