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Ingredients
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¾ cup chicken broth
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½ cup tricolor orzo
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1 tablespoon butter
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2 cloves garlic, minced
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½ cup julienned fresh spinach
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2 ounces sliced portobello mushrooms
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½ teaspoon salt
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¼ teaspoon ground black pepper
Directions
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Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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. Switch to Sauté function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.
Nutrition Facts (per serving)
254 | Calories |
7g | Fat |
41g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 254 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 18mg | 6% |
Sodium 1069mg | 46% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 9g | 17% |
Vitamin C 3mg | 3% |
Calcium 27mg | 2% |
Iron 2mg | 12% |
Potassium 268mg | 6% |
* 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.