Orzo with Shrimp, Tomatoes and Feta

A one-pot Mediterranean orzo with shrimp, diced tomatoes, fresh dill and parsley, and crumbled feta, cooked under high pressure. By Olga.

⏱️ Prep: 15 min🍳 Cook: 15 min

Nutrition

395

Calories

—

Protein

—

Carbs

—

Fat

1 tablespoon	15 ml	olive oil
1		medium onion, diced
2 cloves		garlic, minced
2		cans diced tomatoes, 14.5 oz each (with their juices, sodium free)
2 tablespoons	30 ml	fresh parsley
2 tablespoons	30 ml	fresh dill
1 1/4 pounds	565 g	medium shrimp (peeled and deveined)
1/4 teaspoon	1.3 ml	salt, plus more to taste
1/4 teaspoon	1.3 ml	freshly ground black pepper, plus more to taste
2/3 cup	160 ml	feta cheese (crumbled or cubed)
1 1/4 cup	300 ml	chicken stock (sodium free)
3/4 cup	180 ml	orzo

Set Instant Pot to Sauté mode and preheat before adding any oil. Add olive oil, and then the onion and garlic. Cook, stirring, until softened, and translucent, about 3 minutes. Deglaze with a splash of water or stock to prevent anything getting stuck to the bottom and BURN warning.
Next add the tomatoes and chicken stock and bring to a boil. Stir to make sure nothing is stuck to the bottom.
Add orzo, dill and parsley and mix well.
Next shrimp and season with salt and pepper. Add feta cheese over the top.
Set Instant Pot on Manual High Pressure for 3 minutes.
Once done, use Quick Pressure Release to avoid overcooking orzo and shrimp.