Instant Pot Orzo with Spinach and Cheese

2021-09-06
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 12m
  • Ready In: 22m

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Nutritional Info

This information is per serving.

  • Calories

    373.0
  • Carbohydrates

    64.6 g
  • Cholesterol

    21.3 mg
  • Fat

    6.9 g
  • Fiber

    5.1 g
  • Protein

    16.5 g
  • Saturated Fat

    2.8 g
  • Serving Size

    1
  • Sodium

    944.7 mg
  • Sugar

    4.4 g
  • Trans Fat

    3.1 g
  • Unsaturated Fat

    0.8 g
  • Potassium

    597.2 mg
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Instant pot orzo with spinach and cheese. Italian pasta with spinach and cheese cooked in an electric instant pot. Cook it in a slow cooker-Slow Cooker Italian Orzo Soup

Instant Pot Orzo with Spinach and Cheese

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Ingredients

  • 1 oz (30 g) unsalted butter
  • 1 medium yellow onion, peeled and finely chopped
  • salt, to taste
  • 1 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1½ cups uncooked orzo pasta
  • 2½ cups (625 ml) vegetable stock
  • 1 cup grated Parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups chopped baby spinach

Method

Step 1

Heat the butter in an instant pot, turned to the sauté mode. Add chopped onions and a pinch of salt. Cook, stirring occasionally, until onion is softened.

Step 2

Stir in the lemon zest, black pepper, and orzo. Pour in the vegetable stock.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes, or until pasta is cooked through.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in Parmesan cheese, spinach, and lemon juice. Stir well until cheese has melted.

Step 5

Serve hot.

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