Ingredients

The following ingredients have 5 Servings
  • 2 tsp Olive Oil
  • 2 tsp Butter
  • 1/2 small Onion, (diced)
  • 3 cloves Garlic
  • 1/2 tsp Salt ((or more to taste))
  • 2 cups Chicken Broth ((or vegetable broth))
  • 8 oz Orzo Pasta ((1 1/2 cups dry))
  • 1 1/2 cups Grated Parmesan Cheese
  • 1 cup Mozzarella Cheese, (shredded)
  • 1 cup Half and Half
  • 1 tsp Fresh Thyme Leaves, (optional garnish)

Instruction

  • Turn on your pressure cooker's Sauté function (normal, med. heat). Add the Oil and butter.
  • Add the onions and cook until translucent, stirring occasionally.
  • Add the garlic and cook for about 30 seconds, stirring constantly.
  • Add the salt and broth. Stir, and let come to a simmer.
  • Stir in the Orzo. Then place the lid on, locking in place. Set the Steam Release Knob to Sealing position.
  • Cancel the sauté function.
  • Press the Pressure Cook/Manual button (or dial) and the + or - (or dial) to select 4 minutes.
  • 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.
  • Stir in the parmesan cheese, then stir in the mozzarella.
  • Stir in the half and half.
  • Serve immediately, garnish with fresh thyme if desired.