Weeknight Cooking with Your Instant Pot® by Kristy Bernardo

Author:Kristy Bernardo [Bernardo, Kristy]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2018-01-10T00:00:00+00:00

2 tsp (10 ml) extra-virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp (5 g) oregano

½ cup (119 ml) white wine

1 (14.5-oz [411-g]) can fire-roasted diced tomatoes

½ cup (55 g) sun-dried tomatoes, chopped

1 cup (236 ml) chicken or vegetable broth

1½ cups (252 g) dried orzo pasta

Zest and juice of 1 lemon

½ cup (90 g) sliced Kalamata olives

½ cup (75 g) crumbled feta cheese

½ tsp coarse salt, or to taste

½ tsp freshly ground black pepper, or to taste

1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil, then the onions. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic and oregano. Cook about another minute, stirring frequently. Press “Cancel” to turn off the Instant Pot.

2. Immediately add the wine to the Instant Pot to deglaze the pot; the pot will still be hot even though you’ve turned it off. Add the tomatoes, sun-dried tomatoes, chicken broth and orzo pasta to the pot and gently stir. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 6 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing.”

3. When the time is up, open the Instant Pot using “Quick Pressure Release.” Stir the pasta, then add the lemon zest, lemon juice, olives and feta.

4. Season well with salt and pepper.

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