1. Sauté the Vegetables:

• Set the Instant Pot to the Sauté mode. Once hot, add the olive oil.

• Add the chopped onion and cook for 2-3 minutes, until softened.

• Add the garlic and cook for another 30 seconds until fragrant.

2. Add the Tomatoes and Broth:

• Stir in the diced tomatoes (with juices), chicken broth, dried oregano, red pepper flakes (if using), salt, and pepper. Let the mixture come to a simmer.

3. Cook the Orzo:

• Add the orzo pasta to the Instant Pot, stirring to combine. Make sure the orzo is mostly submerged in the liquid.

• Close the Instant Pot lid and set the valve to Sealing.

• Press the Manual or Pressure Cook button and set the cooking time to 5 minutes on high pressure.

4. Release the Pressure:

• Once the cooking time is up, carefully perform a Quick Release by turning the valve to Venting to release the pressure.

• Open the lid and stir the orzo. If there’s any excess liquid, let it sit for a couple of minutes to absorb.

5. Add the Shrimp:

• Gently stir the shrimp into the orzo mixture. Close the lid again and let the residual heat cook the shrimp for about 5 minutes, or until the shrimp are pink and opaque.

6. Serve:

• Stir everything together to combine. Taste and adjust seasoning with more salt and pepper if needed.

• Serve with a sprinkle of grated Parmesan cheese and fresh basil or parsley for garnish.