Lemon Parmesan Orzo In Instant Pot Food

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

LEMON PARMESAN ORZO IN INSTANT POT

Steps:

• Start the instant pot in Sauté mode and let it heat. Add butter and orzo pasta. Saute for about 3 minutes until some orzo pieces turn brown. Keep stirring continuously, else it can burn.
• Add garlic and stir it in with the toasted orzo.
• Add broth and stir well. Press cancel and close lid with vent in sealing position.
• Pressure cook at high pressure for 3 minutes. When the cooking time is done, quick release the pressure manually.
• Open the instant pot, then add parmesan, parsley, cherry tomatoes and lemon juice. Stir well and let it sit for 2-3 mins.
• Add salt and pepper to taste.
• Lemon Parmesan Orzo is ready to be enjoyed.

INSTANT POT LEMON FROZEN CHICKEN WITH ORZO

Steps:

• Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
• Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.

LEMON-GARLIC PARMESAN ORZO

Steps:

• In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
• In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
• Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
• Mix in Parmesan cheese, then season with black pepper and salt if desired.

INSTANT POT LEMON CHICKEN ORZO SOUP

Steps:

• 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
• 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
• 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
• 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
• 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
• 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
• 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
• Notes.
• If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
• Cooking time does not include the time needs to reheat and cool down the Instant Pot.