Instant Pot Shrimp Orzo with Tomatoes and Feta

This Instant Pot Shrimp Orzo with Tomatoes and Feta is a saucy, one-pot Mediterranean dinner that pressure cooks in just 3 minutes and is on the table in 30. Tender shrimp, orzo pasta, and canned tomatoes slow-bloom in a fragrant broth with fresh dill and parsley, then get finished with salty, creamy feta for a dish that tastes far more involved than it actually is. It's the kind of easy, healthy weeknight recipe you'll have on repeat all year, and it's all made in a single pot with minimal cleanup.

This Instant Pot shrimp orzo with tomatoes and feta is one of those weeknight dinners that feels like a restaurant meal but takes about 30 minutes and only dirties one pot. Plump shrimp and orzo pasta pressure cook in a rich, herb-forward tomato sauce made with canned diced tomatoes, chicken broth, fresh dill, and parsley - the kind of fragrant, saucy base you'd expect from a classic Greek shrimp saganaki.

A generous blanket of crumbled feta melts slightly into the sauce, adding salty creaminess that pulls the whole dish together. Whether you need a healthy Instant Pot dinner for a busy Tuesday or want to impress guests without the effort, this one-pot Mediterranean shrimp orzo delivers every time.

When you don't want to use the Instant Pot, you can make a similar stovetop version with this Lemon and Herb Shrimp Orzo recipe.

New to pressure cooking? Start with my Ultimate Guide to Instant Pot to get comfortable with the basics, then come back to nail these ribs.

Why You'll Love This Instant Pot Shrimp Orzo

One-Pot Mediterranean Dinner in 30 Minutes: You get all the flavor of a Greek taverna-style shrimp, tomato, and feta dish in a true one-pot format, with the orzo cooking right in the same herby sauce. The whole thing goes from chopping board to table in about 30 minutes, making it realistic for busy weeknights but special enough for guests.

3-Minute Pressure Cook: Most of the work happens up front with a quick sauté; after that, the Instant Pot does the heavy lifting, pressure cooking the orzo and shrimp together in just 3 minutes. You lock the lid, walk away, and come back to perfectly tender pasta and juicy shrimp without babysitting a skillet.

Saucy, Herby Tomato and Feta Base: Canned tomatoes, dill, parsley, and garlic simmer into a bright, savory sauce that clings to every piece of orzo and shrimp. A handful of crumbled feta at the end adds salty richness and a little creaminess, giving you a saucy, spoonable base that begs for crusty bread.

If you love garlicky seafood, you'll also enjoy my Hawaiian shrimp recipe for a different take on shrimp night.

Ingredients You'll Need

Shrimp, Orzo, and Broth

• Shrimp - Adds sweet, briny protein that cooks quickly in the sauce.
• Orzo - Small, rice-shaped pasta that soaks up the tomato broth and stays tender. If you prefer using rice in your pressure cooker, try my Cajun Instant Pot Chicken and Rice (No Burn, 30 Minutes).
• Chicken or vegetable broth - Gives the orzo and sauce deeper savory flavor than water.

Tomatoes, Herbs, and Feta

• Canned diced tomatoes - Create the saucy base and bring gentle acidity.
• Tomato paste (if using) - Intensifies tomato flavor and thickens the sauce.
• Fresh dill - Adds a classic, bright Mediterranean flavor.
• Fresh parsley - Brings freshness and color to balance the richness.
• Feta cheese - Melts slightly into the dish, adding salty, creamy flavor.

Pantry Staples and Seasoning

• Olive oil - Helps sauté the aromatics and adds fruity richness.
• Onion - Builds a sweet, savory base for the sauce.
• Garlic - Gives the dish that unmistakable, savory depth.
• Salt - Brings all the flavors into focus.
• Black pepper - Adds gentle heat and balance.
• Red pepper flakes or chili (optional) - For a little kick if you like it spicy.

How to Make Instant Pot Shrimp Orzo

Step 1 - Sauté Onion, Garlic, and Tomatoes

Set the Instant Pot to Sauté, add a little olive oil, then cook the onion with a pinch of salt until it's soft and lightly golden. Stir in the garlic just until fragrant, then add the tomatoes (and tomato paste, if using) and let everything bubble for a minute so the flavors concentrate.

Step 2 - Add Orzo, Herbs, Shrimp, and Feta

Stir in the orzo and broth, scraping up any browned bits from the bottom so you don't trigger a burn warning.

Fold in the dill and parsley.

Then add shrimp.

Finally add some of the feta, making sure the orzo is mostly submerged in liquid and the shrimp are spread out evenly.

Step 3 - Pressure Cook and Quick Release

Lock the lid, set the Instant Pot to pressure cook for 3 minutes, and then do a quick release as soon as the time is up to keep the shrimp tender. Give everything a good stir, adjust the seasoning, and finish with the remaining feta so it melts slightly into the hot, saucy orzo before serving.

Once done, use Quick Release to release pressure.

I cooked this recipe on high pressure for 3 minutes. Curious about what that means for your food? Read my Core Instant Pot Cook Times to find out.

Can I Use Frozen Shrimp?

Yes, you can use frozen shrimp; just thaw them first and pat them dry so they don't water down the sauce. If you add them still icy, they'll release extra liquid and can turn rubbery by the time the orzo is cooked.

Can I Make This Without Chicken Broth?

Absolutely-vegetable broth works well and keeps the dish pescatarian, or you can use water and bump up the salt and herbs for more flavor. Just avoid very salty broth, since the feta already adds plenty of saltiness.

Can I Double the Recipe?

You can usually double the recipe as long as all the ingredients stay below the Instant Pot's max fill line. Keep the pressure‑cook time the same, but expect it to take longer to come to pressure and to release.

What Size Instant Pot Do I Need?

A 6‑quart Instant Pot is ideal and has enough room for the liquid to bubble without splattering into the valve. A 3‑quart model may be too tight once the orzo swells, while an 8‑quart can work if you're careful not to under‑season or over‑reduce the liquid.

Tips for Perfect Shrimp and Orzo

Shrimp Size and Cook Time: Medium to large shrimp are the sweet spot here: small ones overcook in seconds, while extra-jumbo pieces can stay rubbery in the center. Aim for shrimp that curl into loose "C" shapes, not tight "O"s, which is your visual cue that they're plump and just-cooked rather than dry and bouncy.

Preventing Burn Warning: Burn warnings usually come from stuck-on bits or too little liquid, so make sure you really scrape up the fond after sautéing and before sealing the pot. Keep the starchy ingredients (orzo and feta) stirred into plenty of broth, and resist the urge to reduce the liquid below what the recipe calls for just to chase a thicker sauce up front.

If you're new to pressure cooking, my Instant Pot tips and tricks guide walks through burn warnings, release methods, and more basics.

Getting the Right Saucy Texture: Right after cooking, the orzo will seem almost too brothy, but give it a few minutes and it will drink up a surprising amount of liquid. If it still feels soupy, let it sit on warm, stirring occasionally, until the sauce clings to the pasta; if it tightens up too much, loosen it with a splash of hot broth or water until it's glossy and spoonable again.

Instant Pot Shrimp Orzo Troubleshooting: How to Avoid Burn Warning

• Always heat the Instant Pot with oil in the insert so the bottom is coated before anything hits the pan.
• Add enough oil when sautéing; a dry pot makes onions, garlic, and orzo stick and scorch.
• Sauté onions and garlic only until soft and lightly golden, not browned and stuck to the bottom.
• Deglaze thoroughly with broth after sautéing, scraping up every browned bit from the bottom of the pot.
• Use room‑temperature (or slightly warm) stock when possible so the pot comes to pressure quickly without boiling off extra liquid.
• Let the tomato and broth mixture come to a simmer on Sauté before sealing to shorten pressurizing time.
• Add the remaining ingredients swiftly and seal the lid right away so you don't lose liquid to evaporation before cooking starts.

Serving Suggestions

• Mango Avocado Salad or Blackberry and Avocado Salad with lemony vinaigrette (mixed greens, berries, avocado).
• Roasted or air‑fried vegetables like asparagus, broccoli, or green beans.
• Zucchini Carpaccio or sautéed zucchini with garlic and olive oil.
• Warm crusty bread or a baguette to soak up the saucy tomato‑feta base.
• Garlic bread rolls or Skillet Focaccia if you want something richer.
• Pair with another shrimp dish (like Dynamite Shrimp) for a mini seafood night.

Storage and Reheating

Refrigerate: Let the shrimp orzo cool to room temperature, then transfer it to an airtight container and refrigerate. For the best texture and flavor, enjoy leftovers within 2-3 days.

How to Reheat Without Overcooking the Shrimp: Reheat gently on the stovetop over low heat or in the microwave at 50-60% power, stirring once or twice. Add a splash of broth or water as it warms to loosen the sauce so it turns creamy again without drying out the shrimp.

Can You Freeze Shrimp Orzo? You can freeze shrimp orzo, but expect the shrimp to be a bit firmer and the orzo softer after thawing. Cool completely, freeze in airtight containers for up to 2 months, then thaw in the fridge and reheat with extra liquid, stirring often to bring the sauce back together.

More Easy Instant Pot Dinners

• Instant Pot Cajun Chicken and Rice
• Instant Pot Spaghetti in Homemade Meat Sauce
• Instant Pot Spatchcock Chicken with Mustard Crust
• Instant Pot Chili