Pressure Cooker Lemon Butter Shrimp & Orzo Dinner is an easy and healthy one pot dinner made in your Instant Pot in just 20 minutes!
Pressure Cooker Lemon Butter Shrimp & Orzo Dinner
Where you one of the lucky ones who got a new Instant Pot for Christmas? If so, I’m sure you are looking for creative new ways to use your electric pressure cooker. I recommend starting with easy staples like Hard Boiled Eggs to get acquainted with it, but once you are feeling a little comfortable, the possibilities are endless! From this Pressure Cooker Lemon Butter Shrimp & Orzo Dinner or Pressure Cooker Stuffed Pepper Sausage Soup to Pork Loin, Stuffing & Gravy all made in one pot, it is such a convenient kitchen appliance.
While lots of the Instant Pot Recipes are hearty comfort food, there is no reason you can’t keep things light and healthy as well. With New Years Resolutions to eat healthy, why not put your electric pressure cooker to good use for a quick and simple dinner full of veggies and lean shrimp with this Pressure Cooker Lemon Butter Shrimp & Orzo Dinner?!
This Pressure Cooker Lemon Butter Shrimp & Orzo Dinner is an incredibly easy dump meal made in your Instant Pot. Simply saute some onion and garlic in a little bit of butter in the bottom of the pot. Toss in the frozen vegetables, orzo pasta, frozen shrimp and chicken stock and pop on the lid. Set it for 3 minutes on high pressure and let it do it’s thing. When it is done cooking, release the pressure and remove the shrimp from the pasta and shell them. Add them back to the pasta and top with lemon juice and some fresh parsley. Serve up hot and enjoy!
- ¼ c. butter
- 1 medium onion, diced
- 2 tsp. diced garlic
- 1 c. dry orzo pasta
- ¾ c. chicken stock
- 8-10 oz. bag frozen asparagus or broccoli
- 1 lb. raw frozen (16-20) jumbo shrimp
- juice of one lemon
- ¼ c. fresh parsley, chopped
- Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent.
- Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.
- Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure.
- The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve.