This simple Instant Pot Orzo recipe requires just 3 ingredients and makes a tender pasta in just 3 minutes. Add this to your side dish rotation for a simple dinner in minutes.
Instant Pot recipes have made cooking a breeze for many of us, and one of my personal favorites is this Instant Pot Orzo recipe. It’s simple, tasty, and takes no time at all. What’s not to like?
You’ll find this Instant Pot Orzo recipe a delight, with its minimal preparation and cooking time. Its simple ingredients, combined with the magical workings of the Instant Pot, make a dish that’s rich in flavor and texture.
Whether it’s a weeknight dinner or a special weekend lunch, this recipe can be your new favorite. Enjoy experimenting with the add-ins and making it your own. We often add butter, parmesan, and lemon juice at the end for a delicious dish.
» Also try this Instant Pot Lemon Orzo Pasta Soup.
Ingredients You Need
- Dry orzo pasta – Orzo pasta is a small, rice-shaped pasta that’s great in soups and salads.
- Water or low-sodium broth – I prefer to use broth for added flavor, but it’s also very good with just water.
- Salt (if not using broth) – If you’re using water, you’ll need to add some salt for flavor.
- Olive oil – The olive oil helps to toast the orzo before cooking, which is an optional step, but I think it adds to the complexity of flavor and texture.
- Optional Add-ins: Butter, parmesan, lemon juice
Helpful Tips
- Switch it up: You can replace water with low-sodium chicken or vegetable broth to add an extra layer of flavor. If you do this, you likely won’t need to add extra salt, but try it before serving so you can adjust the seasoning accordingly.
- Add more veggies: Sautéing some spinach, cherry tomatoes, or mushrooms to add to the pasta can take this dish to a whole new level.
- Don’t natural release the pressure: If you allow the pressure to naturally release, even for a minute or two, you could end up with soggy overcooked pasta. Be sure you’re in the kitchen when the timer beeps so you can release the pressure right away.
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Instant Pot Orzo
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 teaspoon (5 ml) olive oil
- 1 cup (150 g) dry orzo pasta
- 1 2/3 cups (394 ml) water or low-sodium broth
- 1/4 teaspoon (1.5 g) salt omit if using broth
- Optional add-ins: Butter parmesan, lemon juice
Instructions
- An optional first step is to sauté the orzo to toast it slightly, which adds texture and flavor. If you wish to do this, turn on sauté mode, heat the oil, then add the orzo and stir it regularly until some pieces are lightly toasted. Turn off sauté mode.
- Combine the orzo, water, salt, and olive oil (if you skipped the first step) in the Instant Pot.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 3 minutes. When done, immediately release the pressure. Remove the lid and stir.
- Stir in any optional add-ins, if desired.
Notes
- The nutrition information is calculated without any additions.
Nutrition
How to Store Orzo Pasta
Should you find yourself with leftovers, simply place the orzo in an airtight container and refrigerate. It can last up to 3 days in the fridge. To reheat, pop it into the microwave, or sauté it in a pan until warmed through.
Frequently Asked Questions
How much does 1 cup uncooked orzo make?
Orzo cooks just like other pastas and expands as it cooks. 1 cup raw orzo (about 6 oz) will give you about 2 cups cooked pasta.
Can I use different types of pasta?
This recipe is specifically for orzo pasta, which is quite a bit smaller than other pasta. You can cook other types of pasta in the Instant Pot, but cooking times will vary.
Can I double the recipe?
Yes, this recipe can easily be doubled. Just ensure you don’t exceed the maximum fill line on your Instant Pot.
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
Orzo was not completely cooked using a Crockpot InstaPot. Sautéed first for a little color, poured in water and set high pressure for 3 min, then rapid release. I’ll bet 5 min on high will be closer.