Pressure Cooker Cheesy Garlic Orzo

Serves 4 in about 14 minutes. The pressure cooker brings parmesan cheese and tsp thyme leaves together.

Ingredients

• 2 tsp olive oil
• 2 tsp butter
• ½ small onion, diced
• 3 cloves garlic
• ½ tsp salt (or more to taste)
• 2 cups chicken broth (or vegetable broth)
• 8 oz orzo pasta (1 1/2 cups dry)
• 1 ½ cups grated parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1 cup half and half
• 1 tsp fresh thyme leaves, optional garnish

Method

1. Turn on your pressure cooker's Sauté function (normal, med. heat). Stir in the Oil and butter.
2. Tip in the onions and cook until translucent, while stirring now and then.
3. Stir in the garlic and cook for about 30 seconds, while stirring the whole time.
4. Stir in the salt and broth. Stir, and let come to a simmer.
5. Mix in the Orzo. Then place the lid on, locking in place. Set the Steam Release Knob to Sealing position.
6. Cancel the sauté function.
7. Press the Pressure Cook/Manual button (or dial) and the + or - (or dial) to select 4 minutes.
8. When the cooking cycle has finished, immediately turn the Steam Release Knob to the Venting position (Quick Release). When all of the steam has vented, and the pin in the lid drops down, open the lid.
9. Mix in the parmesan cheese, then stir in the mozzarella.
10. Mix in the half and half.
11. Plate immediately, garnish with fresh thyme if you want it.

More instant pot ideas are in the instant pot collection.