Recipe Details
Ingredients
-
¾cupchicken broth
-
½cuptricolor orzo
-
1tablespoonbutter
-
2clovesgarlic, minced
-
½cupjulienned fresh spinach
-
2ouncessliced portobello mushrooms
-
½teaspoonsalt
-
¼teaspoonground black pepper
Cooking Directions
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Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Switch to Sauté function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories254 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 4g |
20% |
| Cholesterol 18mg |
6% |
| Sodium 1069mg |
46% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 2g |
8% |
| Total Sugars 3g |
|
| Protein 9g |
17% |
| Vitamin C 3mg |
3% |
| Calcium 27mg |
2% |
| Iron 2mg |
12% |
| Potassium 268mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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