Instant Pot® Rice and Orzo Pilaf with Mushrooms

This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly; taste and adjust accordingly.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 318 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 1 ½ teaspoons onion powder
• 1 pinch salt to taste
• 1 teaspoon granulated garlic
• ¼ teaspoon smoked paprika
• ¼ cup orzo
• 4 tablespoons avocado oil, divided
• ¾ cup basmati rice, well rinsed
• 1 ½ cups low-sodium vegetable broth, divided
• ½ (10 ounce) package sliced cremini mushrooms

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.

Step 2

Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.