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Spinach Orzo Salad Pressure Cooker Recipe

A simple and vibrant spinach orzo salad made in the pressure cooker, ready in under 20 minutes for busy weeknights or meal prep.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • ½ lb. uncooked orzo
  • 4 cups fresh baby spinach
  • ½ cup sun dried tomatoes
  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • black pepper, to taste
  • 2 oz. feta, crumbled

Instructions

  1. Whisk together ¼ cup olive oil, 2 Tbsp balsamic vinegar, 1 clove minced garlic, 1 tsp Dijon, salt, and pepper in a small bowl; set aside.
  2. Place ½ lb. uncooked orzo into the pressure cooker with about 2 cups water and a pinch of salt.
  3. Seal and cook on high pressure for 3 minutes, then perform a quick release.
  4. Stir in 4 cups baby spinach and ½ cup sun dried tomatoes until the spinach wilts and everything is evenly mixed.
  5. Pour the dressing over the mixture, toss, then fold in 2 oz. crumbled feta. Serve warm or chilled.

Notes

Use quick-release to avoid overcooking the orzo and keep it al dente. Store leftovers in an airtight container for up to 3 days; toss before serving.

  • Author: jayne
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Pressure Cooking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: spinach salad, orzo salad, pressure cooker recipe, quick meal, meal prep