Instant Pot Lemon Shrimp Orzo
serves 2-4
Ingredients
- 10-14 medium to large shrimp (deveined, shelled) both fresh and frozen work without changing recipe instructions
- 2 tsp olive oil
- 2 tsp lemon juice
- 1 clove garlic minced
- 1/4 tsp dried parsley or 1 tsp freshly chopped parsley
- a few dashes salt and pepper to taste
- 1 tbsp olive oil
- 1 medium onion diced
- 1 medium red pepper diced
- 1/4 cup white wine (optional or sub with a bit more lemon juice)
- 1 cup uncooked orzo pasta
- 1 cup vegetable broth (or seafood/shrimp broth if you have it)
- 2 tsp tomato paste
- 1 bay leaf
- 1/4 tsp dried oregano or sprig fresh oregano
- a few sprigs fresh thyme (or 1/4 tsp dried thyme)
- 2 tbsp unsalted butter
- 1 1/2 tbsp lemon juice
- 1/4 cup crumbled feta cheese or more to your liking
Instructions
- Rinse shrimp under cold running water.Pat dry and toss in a medium bowl with olive oil, lemon juice,garlic, parsley, salt and pepper.Set aside.
- Press SAUTE button on Instant Pot, add oil and heat until screen reads HOT.Add diced onion and pepper, cook 2-3 min until softened, stirring often.Add shrimp with the marinade and cook 2 min more, stirring well, then add wine and cook another minute more , stirring often.
- Press CANCEL.Add orzo noodles, broth, tomato paste, bay leaf, oregano and thyme and give it a good stir. Lock on lid and turn pressure valve on lid to SEALING.
- Press PRESSURE COOK and adjust timer to 5 minutes.When time is done, allow timer to run another 10 minutes to Natural Pressure Release.Press CANCEL.Carefully turn valve on lid to VENTING to release any remaining pressure.
- Open lid, remove bay leaf and the fresh herb sprigs if you used them, then add butter and give everything a really good stir until butter has melted.Stir in lemon juice, taste and adjust salt and pepper to your liking.
- Serve topped with crumbled feta and a bit of chopped basil, plus another squeeze of lemon and a drizzle of olive oil.
Notes
recipe can be doubled