Servings: 4 to 6

3 tablespoons olive oil 3 tablespoons olive oil
1 small yellow onion, chopped 1 small yellow onion, chopped
3 cloves minced garlic 3 cloves minced garlic
4 cups vegetable broth 4 cups vegetable broth
1 (28-ounce) can crushed tomatoes 1 (28-ounce) can crushed tomatoes
1 Tbsp dried basil 1 Tbsp dried basil
1 Tbsp Kosher salt 1 Tbsp Kosher salt
1 Tsp black pepper 1 Tsp black pepper
1/2 cup orzo ½ cup orzo
1/2 cup heavy cream ½ cup heavy cream

Press sauté and wait for display to read Hot.
Add oil then add onions. Stir occasionally until onions are lightly browned.
Add the garlic and cook for 1 more minute making sure not to let garlic burn.
Stir in the vegetable broth, scraping bottom to remove any brown bits.
Add tomatoes, basil, salt and pepper.
Press cancel.
Close lid and make sure the vent is set to sealing.
Press manual or pressure cook and set timer for 5 minutes.
When cook time is complete do a controlled release then a quick release until all pressure is released and pin drops.
Open the lid and press cancel.
Press sauté and stir in orzo. Stir frequently so pasta does not stick to bottom of the pot.
After pasta has cooked for 7 minutes press cancel and stir in heavy cream.
Serve and enjoy.