Instant Pot Toasted Orzo with Shrimp and Feta
By Joe GitterPublished on May 18, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined1 tablespoon grated lemon zest plus 1 tablespoon juice¼ teaspoon table salt ¼ teaspoon pepper 2 tablespoons extra-virgin olive oil, plus extra for serving1 onion, chopped fine 2 garlic cloves, minced2 cups orzo 2 cups chicken broth, plus extra as needed1¼ cups water ½ cup pitted kalamata olive, chopped coarse1 ounce feta cheese, crumbled (¼ cup), plus extra for serving1 tablespoon chopped fresh dill
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time.
Instructions
- Toss shrimp with lemon zest, salt, and pepper in bowl; refrigerate until ready to use.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 5 minutes. Stir in broth and water, scraping up any browned bits.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp, olives, and feta into orzo. Cover and let sit until shrimp are opaque throughout, 5 to 7 minutes. Adjust consistency with extra hot broth as needed. Stir in dill and lemon juice, and season with salt and pepper to taste. Sprinkle individual portions with extra feta and drizzle with extra oil before serving.
Time
1 hourYield
Serves 4 to 6Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
1 tablespoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon table salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
2 cups chicken broth, plus extra as needed
1¼ cups water
½ cup pitted kalamata olive, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), plus extra for serving
1 tablespoon chopped fresh dill
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
1 tablespoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon table salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
2 cups chicken broth, plus extra as needed
1¼ cups water
½ cup pitted kalamata olive, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), plus extra for serving
1 tablespoon chopped fresh dill
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
1 tablespoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon table salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
2 cups chicken broth, plus extra as needed
1¼ cups water
½ cup pitted kalamata olive, chopped coarse
1 ounce feta cheese, crumbled (¼ cup), plus extra for serving
1 tablespoon chopped fresh dill
Why This Recipe Works
We think orzo pairs particularly well with succulent shrimp. Onion and garlic provided an aromatic base, and toasting the orzo helped coat it with oil, ensuring that each grain remained separate and distinct. Nestling the shrimp into the finished orzo and letting them cook through off the heat eliminated the risk of overcooking them. Kalamata olives were a perfect salty counterpoint to the toasty orzo and lemony shrimp, and a judicious amount of feta cheese added some tang and just enough richness.
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time.
Instructions
- Toss shrimp with lemon zest, salt, and pepper in bowl; refrigerate until ready to use.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 5 minutes. Stir in broth and water, scraping up any browned bits.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp, olives, and feta into orzo. Cover and let sit until shrimp are opaque throughout, 5 to 7 minutes. Adjust consistency with extra hot broth as needed. Stir in dill and lemon juice, and season with salt and pepper to taste. Sprinkle individual portions with extra feta and drizzle with extra oil before serving.
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