Orzotto was always one of those dishes I took a while to get my head around until I started to make this instant pot creamy chicken and mushroom orzotto. The only way I’d cooked orzo previously was with a tomato sauce like pasta.
I’ve made a regular risotto in my Instant Pot previously and it was delicious. The pot takes away all the need for standing over the stove and adding a little stock at a time. It can cook up a traditional risotto in less than 30 minutes!
So back to the orzotto. Pasta which looks like rice, but tastes like pasta, so what’s the point? Well, the pasta is full of starch but not as much as the rice so it goes creamy when cooked but not stodgy which is perfect for cooking in the Instant Pot!
Chicken and mushroom is a classic flavour combination which has been used together for years, so I figured why not put them together for an orzotto. When cooking it in the instant pot, it’s super quick and easy too! You literally just add everything to the pot, give it a mix, let it do its thing then mix in a couple of bits once the cooking time is over.
This dish has lots of good for you mushrooms and some lovely baby spinach providing lots of iron and nutrients too. You could use any combination of meat and vegetables you like with this orzotto, I like mushrooms and spinach as they release lots of water on cooking, this is all flavour which is then absorbed by the orzo while it cooks making it really delicious.
I like to serve with an extra sprinkle of Parmesan but this is totally optional. I hope you’ll give this recipe a go, it’s super easy to make in your Instant Pot and an absolute winner for a healthy balanced weeknight meal!
If you like this Instant Pot recipe, I’ve got a few more you can take a look at here.
Instant Pot Chicken and Mushroom Orzotto
Simple and delicious chicken and mushroom orzotto made quickly and easy in your Instant Pot. Perfect for a weeknight meal!
- 300 grams boneless, skinless chicken diced into bitesize pieces
- 150 grams mushrooms
- 1 cube chicken stock
- 1 tsp granulated garlic
- 1 tsp black pepper
- 100 grams spinach fresh or frozen
- 150 grams orzo
- 2 tbsp cream cheese
- Parmesan cheese to serve
Place all your ingredients apart from the cream cheese into your instant pot and give them all a good mix around
Add around 250ml-350ml water which should just cover most of your ingredients. Ensure that all the orzo is immersed into the liquid
Put your lid onto your Instant Pot and set to sealing. Program to manual, high pressure for 6 minutes and then allow a natural release for at least 10 minutes
Open up the pot and add the cream cheese to the dish and give the whole lot a good stir
Serve with grated Parmesan and an extra grind of fresh black pepper if desired
I’m sharing this recipe with weekly food linky #cookblogshare