Go Back
+ servings
Print Pin
5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword Instant Pot Orzo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 395kcal
Author Olya


  • 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 1/4 pounds medium shrimp (peeled and deveined)
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2/3 cup feta cheese (crumbled or cubed)
  • 1 1/4 cup chicken stock (sodium free)
  • 3/4 cup orzo


  • 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.


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