Instant Pot® Rice and Orzo Pilaf with Mushrooms recipe

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Ingredients

4 tablespoons avocado oil, divided
¾ cup basmati rice, well rinsed
¼ cup orzo
1 ½ cups low-sodium vegetable broth, divided
1 teaspoon granulated garlic
¼ teaspoon smoked paprika
1 ½ teaspoons onion powder
½ (10 ounce) package sliced cremini mushrooms
2 tablespoons chopped fresh parsley
1 pinch salt to taste

Nutrition Info

318.1 calories
carbohydrate: 41.2 g
cholesterol: : -
fat: 14.6 g
fiber: 1.7 g
protein: 6.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 130.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.

  2. Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.

  4. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

Recipe Yield

4 servings

Recipe Note

This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly;taste and adjust accordingly.

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