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Add the olive oil and butter to the Instant Pot and heat on sauté mode until hot
Add the onion and mushrooms to the Instant Pot. Sauté until the onions start to soften and mushroom brown, 4 to 5 minutes
Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot
Add the dried oregano, garlic powder, paprika, salt, pepper and dried orzo cooking for 1 minute to toast the orzo
Stir in the chicken broth and place lid on the instant pot
Turn the steam release valve to the sealing position
Set the cook time to 4 minutes at high pressure (Note: The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position.)
Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
Add ½ cup parmesan and mix
The orzo will look a bit soupy, remove from heat and allow orzo to sit for 5-10 minutes prior to serving. This will allow the pasta to absorb liquid.
Serve, topped with fresh parsley and Parmesan