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Sun Dried Tomatoes & Spinach Orzo

First butter is melted in the pressure cooker using the sauté function, then onions, garlic and chili flakes are added. Then lemon zest, orzo, sun-dried tomatoes and chicken broth is stirred in the pot. The pasta mixture is cooked on high pressure for 4 minutes. Then the steam is released and spinach, basil, Parmesan cheese, lemon juice and heavy cream are stirred into the pasta. Once the spinach is wilted the pasta is served with additional Parmesan cheese.

Course Entree
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 2 tbsp butter
  • 1 shallot minced
  • ½ tsp salt
  • 5 cloves garlic minced
  • ½ tsp red pepper flakes
  • 1 tsp lemon zest
  • 1 ½ cups orzo uncooked
  • ½ cup oil-packed sun-dried tomatoes oil drained
  • 2 ¾ cups chicken broth
  • 3 cups 90 grams roughly chopped baby spinach
  • 2 tbsp fresh basil thinly sliced
  • 1 ½ cups freshly grated Parmesan cheese
  • 2 tbsp lemon juice
  • ⅓ cup heavy cream

Instructions

  1. Press “sauté” on the pressure cooker. Add butter and let it melt. Add the shallot, season with salt and cook 2 to 3 minutes. Add garlic and chili flakes then stir and cook for 30 seconds.

  2. Add the lemon zest, orzo and sun-dried tomatoes; stir. Then add the chicken broth and gently stir. Cancel the sauté mode.

  3. Place lid on pressure cooker. Press “pressure cooker” and select “HIGH” for 4 minutes. Cook and quick release steam.
  4. Add the spinach, basil, Parmesan cheese, lemon juice and heavy cream. Stir well to combine.
  5. Season with pepper and garnish with more Parmesan cheese and lemon zest.

Recipe Notes

Reheat: Heat a pan on the stove top over medium heat. Then add the orzo and pour in extra heavy cream until desired creaminess is reached.