Instant Pot Tomato and Shrimp Orzo
The most mouthwatering combination, pressure cooked only for 3 minutes in a rich tomato sauce, fragrant with parsley and topped with feta cheese.
Servings 4
Calories 395kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- Two 14.5 oz cans diced tomatoes (with their juices, sodium free)
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 1 ¼ pounds medium shrimp (peeled and deveined)
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ⅔ cup feta cheese (crumbled or cubed)
- 1 ¼ cup chicken stock (sodium free)
- ¾ cup orzo
Instructions
- Set Instant Pot to Sauté mode and preheat before adding any oil. Add olive oil, and then the onion and garlic. Cook, stirring, until softened, and translucent, about 3 minutes. Deglaze with a splash of water or stock to prevent anything getting stuck to the bottom and BURN warning.
- Next add the tomatoes and chicken stock and bring to a boil. Stir to make sure nothing is stuck to the bottom.
- Add orzo, dill and parsley and mix well.
- Next shrimp and season with salt and pepper. Add feta cheese over the top.
- Set Instant Pot on Manual High Pressure for 3 minutes.
- Once done, use Quick Pressure Release to avoid overcooking orzo and shrimp.
Nutrition
Calories: 395kcal | Carbohydrates: 33g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 379mg | Sodium: 2039mg | Potassium: 685mg | Fiber: 3g | Sugar: 7g | Vitamin A: 660IU | Vitamin C: 36.5mg | Calcium: 416mg | Iron: 5.9mg