The following recipe can be found in my New Book!
With a cooking time of three minutes and ingredients that you might already have in your cupboard, this Mediterranean-influenced meal couldn’t be easier. This dish is delicious served hot or cold, making it a refreshing lunch or dinner recipe served all year round. Add your favorite toppings- like feta cheese or fresh dill to pump up the flavor.
#Truth About four years ago, when I made my first recipe in my electric pressure cooker, I left the house with my kids because I was so scared. Now, my electric pressure cooker is a permanent fixture on my kitchen countertop, and I use it almost every day of the week, sometimes even multiple times a day. After you get acquainted with your electric pressure cooker, you can make easy, homemade meals for your family while being liberated from your kitchen and using fewer dishes.
This Greek-Inspired Orzo with Tomatoes and Olives is just one of 150 recipes in my new cookbook! I am so excited about it! You can pre-order it on Amazon right now! ( although the release date is 2/2)
Although I can’t pick a favorite recipe from this book, this Greek Inspired Orzo is one of my top recipes. You all know how much I love Greek food. Plus, I am always looking for new entrees to serve my family.
This Greek-Inspired Orzo only requires a few ingredients.
2 tablespoons of Olive OIl
1/2 Onion, chopped
2 garlic cloves, minced
2 teaspoons of Oregano
1 teaspoon of Greek Seasoning
3 1/2 cups of water
1 16 ounces package of Orzo
14.5 ounce can of diced tomatoes
1/4 cup sliced kalamata olives
2 tablespoons of brine from the jar of kalamata olives
2 tablespoons of crumbled feta cheese
2 tablespoons of fresh dill
Again, I want to stress the THREE minute cook time on this recipe. It is so swift and easy, the perfect meal to make when you’re in a time crunch.
The cooking process is Incredibly easy!
- Select the Saute button and let the pot heat up for two minutes.
- Add olive oil, onion, garlic, Greek Seasoning and saute for two minutes, or until the onions are translucent.
- Add water, orzo, tomatoes, kalamata olives, and olive brine, making sure the pasta is completely submerged in water.
- Secure lid and cook on high pressure for three minutes. Quick-release, the pressure, remove the lid, and hit cancel.
- Top with additional kalamata olives, feta cheese, and dill.
This recipe is so delicious! It makes a fantastic lunch for dinner! I can’t wait for you to try the other 149 recipes in my book!
