This creamy Instant Pot recipe featuring Barilla Orzo and a versatile blend of mushrooms, leeks and herbs is a delectable twist on the classic “mushroom risotto” recipe we’ve always loved. If you’re looking for a quick dinner, this dish is easy and can be prepped and cooked in under 30 minutes.
Ingredients 8 Number of Servings
- 1 box Barilla Orzo
- 3 tablespoons extra virgin olive oil
- 8 ounces sliced mushrooms [oyster, Portobello, domestic]
- 1 leek, sliced
- 1 clove garlic, minced
- 1 teaspoon thyme, chopped
- Salt and pepper to taste
- 3 cups water
- 1 tablespoon Italian parsley, chopped
- 2 tablespoons butter
- ½ cup Parmigiano-Reggiano cheese, grated [optional]
Note: Cook times do not include time for releasing.
Set up Instant Pot according to manufacturer's instructions.
Set Instant Pot to the sauté setting. Sauté mushrooms with oil, garlic, thyme and leek for 5 minutes. Season with salt and pepper.
Turn off Instant Pot.
Add pasta and water. Close lid and valve. Set time to 7 minutes on low pressure setting and cook.
Depressurize in full by opening valve then open lid carefully.
Stir in parsley, butter, and cheese before serving.