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Ingredients
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2 tablespoons butter
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2 cloves garlic, minced
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¾ cup orzo
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2 cups chicken stock, divided
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2 ounces sliced fresh mushrooms
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1 cup finely grated Parmesan cheese
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½ teaspoon garlic salt
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¼ teaspoon dried crushed rosemary
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
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Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.
Nutrition Facts (per serving)
380 | Calories |
17g | Fat |
41g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 380 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 10g | 49% |
Cholesterol 44mg | 15% |
Sodium 1225mg | 53% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 18g | 37% |
Vitamin C 1mg | 1% |
Calcium 317mg | 24% |
Iron 2mg | 11% |
Potassium 183mg | 4% |
* 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.