Try this simple Instant Pot recipe for orzo with fresh spinach and portobello mushrooms — a quick and easy side dish or light main for weekdays.
Ingredients
- ¾ cup chicken broth
- ½ cup tricolor orzo
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup julienned fresh spinach
- 2 ounces sliced portobello mushrooms
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Step 1
Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to Saut? function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 254 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 20% |
Cholesterol18mg | 6% |
Sodium1069mg | 46% |
Total Carbohydrate41g | 15% |
Dietary Fiber2g | 8% |
Total Sugars3g | |
Protein9g | |
Vitamin C3mg | 16% |
Calcium27mg | 2% |
Iron2mg | 12% |
Potassium268mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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