Instant Pot® Creamy Mushroom Orzotto

• 2 tablespoons butter
• 2 cloves garlic, minced
• 3/4 cup orzo
• 2 cups chicken stock, divided
• 2 ounces sliced fresh mushrooms
• 1 cup finely grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried crushed rosemary

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
3. Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.

butter, garlic, orzo, chicken stock, mushrooms, parmesan cheese, garlic salt, rosemary

Taken from www.allrecipes.com/recipe/269145/instant-pot-creamy-mushroom-orzotto/ (may not work)