Cheddar Broccoli Orzo is an easy, weeknight favorite made on your stove top or instant pot! This cozy casserole comes together in less than 30 minutes and is cheesy and creamy!
Add the onion, garlic, and orzo to the pan and cook, stirring occasionally for 5 minutes.
Add the oregano, basil, salt, pepper, dijon mustard, hot sauce, broth, and broccoli to the pan and stir to combine.
Simmer over medium heat for 9-12 minutes, until the orzo is soft, stirring frequently.
Stir in the cream cheese and 1 cup of the shredded cheddar. Taste and add more salt & black pepper if desired.
Turn off the heat, cover the pan and allow the cheese to melt, about 2-3 minutes.
Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 3 days.
INSTANT POT METHOD:
Turn the instant pot to saute mode and add the butter.
Once melted add the onion, garlic and orzo and cook, stirring constantly for 3 minutes (the instant pot cooks faster and we don't want the garlic to burn).
Turn the instant pot off and add in the oregano, basil, salt, pepper, mustard, hot sauce, broth and broccoli and stir to combine.
Place the lid on the pot and seal the valve. Turn the pot onto manual/high pressure for 5 minutes, keeping in mind the pot will take about 5-8 minutes to come to pressure.
Once the cook time is up, do a quick release of the pressure.