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!
Pressure Cooker Lemon Butter Shrimp & Orzo Dinner
Ingredients
- 1/4 c. butter
- 1 medium onion diced
- 2 tsp. diced garlic
- 1 c. dry orzo pasta
- 3/4 c. chicken stock
- 8-10 oz. bag frozen asparagus or broccoli
- 1 lb. raw frozen 16-20 jumbo shrimp
- juice of one lemon
- 1/4 c. fresh parsley chopped
Instructions
- 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.
More healthy Instant Pot recipes!
Pressure Cooker Creamy Butternut Squash Soup
Pressure Cooker Thai Peanut Chicken & Noodles
Julie Evink says
January 11, 2018 at 10:25 amLove the Instant Pot recipes! Love that this is a lighter, less calories!!
Melissa Howell says
January 11, 2018 at 5:24 pmI wish I liked shrimp, because these pictures are making my mouth water!
Malinda says
January 17, 2018 at 12:01 pmMy family would go crazy over this meal!!
Erin @ The Speckled Palate says
January 18, 2018 at 1:36 pmWhat a DELICIOUS recipe! We got an Instant Pot for Christmas, and I cannot wait to make this. My husband is basically obsessed with shrimp, and this is right up our alley.
Megan @ MegUnprocessed says
January 22, 2018 at 1:18 pmOrzo is so good! I still need an instant pot!!
Beth A Schapira says
January 24, 2018 at 2:29 pmFor some reason this recipe failed to pressurize for me. It ended up cooking after going through several failed attempts and was delicious – but i’m not sure why it didn’t actually pressure cook.
Carolyn says
January 26, 2018 at 8:44 pmOrzo and shrimp sound amazing together! I can’t wait to try making this!
Kathleen says
March 4, 2018 at 5:38 pmHello. My instant pot failed to pressurize as well. Should I have thawed the shrimp first?
Danielle Green says
March 4, 2018 at 7:25 pmNo, thawed shrimp would come up overdone. I’m not sure why your pot wouldn’t come to pressure if you had the correct amount of liquid in it?
Cassandra says
March 13, 2018 at 8:32 pmThis recipe needs more liquid than the 3/4 cups chicken stock to pressurize. My orzo stuck and had to recook after adding more stock and water. Most instant pot recipes need 2 cups of water/thin liquid.
Karen says
January 10, 2019 at 2:04 pmI had the same experience. The next time I will use 11/2-2 cups of stock.
I also used fresh broccoli and it was delicious.
Christine Malfair says
March 14, 2018 at 7:17 pmThis recipe was perfect and pretty clean eating as the orzo and butter made a thin but creamy sauce! It fed our family of four perfectly. There were no leftovers. I used frozen green beans and followed all of the other ingredients and directions. Yum!
Danielle Green says
March 16, 2018 at 7:52 amHappy to hear you enjoyed it Christine!
Larry says
March 15, 2018 at 5:22 pmI have frozen shrimp but they have already been peeled and deveined. Can I still use this recipe?
Danielle Green says
March 16, 2018 at 7:54 amYes! It’s just important that they are frozen so they don’t overcook.
Barbara Joyce says
April 3, 2018 at 9:34 pmI am sorry to report that this recipe was a huge disappointment. I followed it precisely, even leaving the asparagus and shrimp in the freezer until it was time to add them to the pot. But the time the pot came to pressure and cooked for 3 minutes, the asparagus was mush and the shrimp were overcooked and rubbery. I seem to be limited to no less than three stars, but in my book, this was barely a one-star recipe. 🙁
Lisa says
April 9, 2018 at 11:32 amI’m sorry to say this was my first IP Fail. I agree with previous reviewers who comment on the amount of liquid and who had issues with their IPs not coming to pressure. I had to try cooking this 5 times — five. The pot never came to pressure. I added additional liquid, scraped the bottom of the liner pot…in the end, the orzo had burnt spots and everything was overcooked and gummy. The flavor was good, but I will tweak this and trust my own judgment about proportions (and probably skip the orzo altogether and go straight for risotto). As soon as I deemed dinner “done,” I cleaned out the liner and did a water test: the pot came to pressure exactly as it should and as it always has (and has every since I made this recipe). I have an IP-DUO8, which requires a minimum of 1 cup of thin liquid to reliably come to pressure. Some pots require more than that.
Michael says
September 20, 2018 at 7:11 pmLove this recipe I did it in my Fargo LUX Mult cooker and it came out perfect. My only question is if I wanted to double the recipe up do I cook for 6 mins? I’m new to the this pressure cooker scene that’s why I’m asking.
Danielle Green says
September 25, 2018 at 11:49 amKeep the cooking times the same if you double the recipe.
Jessica says
January 12, 2019 at 4:20 pmI think I self sabotaged myself in this recipe. I followed it exactly but like others said it never came to pressure. Then I added more liquid because I thought it needed more liquid to come to pressure. Still didn’t work. Then I added more liquid and realized there was a bunch of rice stuck to the bottom. After I got a really good spatula and scraped the burnt rice off the bottom it finally came to pressure but when time was up I had a lemon orzo rice shrimp soup – which sounds fantastic but it was kind of mushy and yucky. The shrimp was good though so we didn’t go hungry. My advice to everyone who says their pot isn’t coming to pressure is to scrape all the burnt bits off the bottom.