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.
Nutrition
More healthy Instant Pot recipes!
Pressure Cooker Creamy Butternut Squash Soup
Pressure Cooker Thai Peanut Chicken & Noodles
Juliette says
Mine didn’t pressurize either after several tries, increasing liquid, etc. The flavoring was quite bland and needed more seasoning. I ended up putting it in a regular pot (which only added heat to my kitchen during this heat wave), adding more seasoning, and then it was edible but with overcooked asparagus, bland shrimp, palatable orzo.
Pam says
I should have read the comments first and also followed my instinct. I knew this wouldn’t be enough liquid to bring to pressure, and I’d get a burn error.
I’m glad I waited to see. Hoping I can salvage dinner.
My mom made it on the stovetop and said it was delicious, though!
Ally says
Used this recipe last minute and it came out perfect. Totally making this again!! ?
Ally says
Used this recipe last minute and it came out perfect. Totally making this again!! ?
Patty says
Didn’t fully come to pressure. Also very bland it needs salt…shrimp wasn’t fully cooked. Underwhelming
Sue says
I guess this would work in a smaller instant pot, but I use the 8 quart and it never came to pressure after four attempts. Very disappointed, because it looked promising.
Sue says
I guess this would work in a smaller instant pot, but I use the 8 quart and it never came to pressure after four attempts. Very disappointed, because it looked promising.
Jessica says
I 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.
Michael says
Love 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
Keep the cooking times the same if you double the recipe.