Step 1

Set the Instant Pot to 'sauté'. Add butter and onions and cook until starting to soften, about 2 minutes.

Step 2

Add lemon zest and orzo, and season with salt and pepper. Press 'cancel' button.

Step 3

Add stock, stir to combine, and cover. Close lid, making sure valve is set to 'sealing.'

Step 4

Set to cook on Manual, High Pressure for 5 minutes.

Step 5

Once cooking time is up, change valve to 'venting' to the quick release method to release pressure. (Do not use natural release as orzo will become over cooked.)

Step 6

Open lid, and stir in Parmesan cheese, lemon juice, and spinach. Stir until cheese has melted and spinach has wilted. Adjust seasoning as needed and enjoy!