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Instant Pot Toasted Orzo with Shrimp and Feta
From America’s Test Kitchen Mediterranean Instant Pot Cookbook
Ingredients
1 pound large shrimp(26 to 30 per pound), peeled and deveined
1 tablespoon grated lemon zest plus 1 tablespoon juice
1⁄4 teaspoon table salt
1⁄4 teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 garlic cloves, minced (I used more)
2 cups orzo
2 cups chicken broth, plus extra as needed
1-1⁄4 cups water
1⁄2 cup pitted kalamata olive, chopped coarse (I used about 1/2 cup)
1 ounce feta cheese, crumbled (1⁄4 cup), plus extra for serving (I used 1/3 cup)
1 tablespoon chopped fresh dill (I used 1 tsp dried dill weed)
Extra lemon juice (optional)
Extra salt (optional)
Penzeys Ruth Ann’s Seasoning (optional)
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time.
Instructions
1) Toss shrimp with lemon zest, salt, and pepper in bowl; refrigerate until ready to use.
2) 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.
3) 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.
4) 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.
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.
Charlene’s notes 1-20-2023: I used an electric pressure cooker. This was very good and easy to make. I thought it needed extra salt and lemon juice, and I added Penzeys Ruth Ann’s Muskego Street Seasoning (lemon pepper and garlic flavor) when I was eating it. This will make a very good chilled seafood pasta salad too.
From America’s Test Kitchen Mediterranean Instant Pot Cookbook
Ingredients
1 pound large shrimp(26 to 30 per pound), peeled and deveined
1 tablespoon grated lemon zest plus 1 tablespoon juice
1⁄4 teaspoon table salt
1⁄4 teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 garlic cloves, minced (I used more)
2 cups orzo
2 cups chicken broth, plus extra as needed
1-1⁄4 cups water
1⁄2 cup pitted kalamata olive, chopped coarse (I used about 1/2 cup)
1 ounce feta cheese, crumbled (1⁄4 cup), plus extra for serving (I used 1/3 cup)
1 tablespoon chopped fresh dill (I used 1 tsp dried dill weed)
Extra lemon juice (optional)
Extra salt (optional)
Penzeys Ruth Ann’s Seasoning (optional)
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time.
Instructions
1) Toss shrimp with lemon zest, salt, and pepper in bowl; refrigerate until ready to use.
2) 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.
3) 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.
4) 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.
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.
Charlene’s notes 1-20-2023: I used an electric pressure cooker. This was very good and easy to make. I thought it needed extra salt and lemon juice, and I added Penzeys Ruth Ann’s Muskego Street Seasoning (lemon pepper and garlic flavor) when I was eating it. This will make a very good chilled seafood pasta salad too.
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