Steam curls up from the valve and your stomach starts talking back. You know that smell, that kinda warm, inviting vibe that wraps around your kitchen like a cozy blanket. This recipe’s got that going for you, making your condo smell like a little Greek taverna.
Manestra, this Greek orzo with tomato sauce, is like simple comfort on a plate. It’s not fussy, just honest flavors that get you feeling good and full, fast. You spot those little pasta grains soaking up all the tomato goodness, kinda like they were made for each other.
Cooking this in your pressure cooker? Oh, it’s gonna change your life. You get all that depth and richness without standing over the stove forever. It’s quick, easy, and gets a bit of that slow-cooked soul into one pot. You catch yourself wanting to make it again and again.
The Real Reasons You Will Love This Method
- You get broth depth that’s so rich it feels like you simmered it all day.
- Using the pressure cooker means dinner’s ready way faster than usual.
- Steam cues tell you when your food’s perfectly done without guesswork.
- The natural release lets flavors settle in and soak up good.
- Quick release is your friend when you’re hungry now, not later.
- One pot means less mess and more time to chill.
- The orzo doesn’t clump or get mushy if you follow the timing right.
What Goes Into the Pot Today
- 7 tablespoons extra virgin olive oil, because you wanna start with good fat.
- 1 medium-sized red onion finely chopped to get that sweet base.
- 1 garlic clove chopped, adding just the right punch.
- 250 grams (8.8 oz) medium-sized orzo, which soaks up all the sauce nicely.
- 1.5 tablespoons tomato paste, for that tangy tomato backbone.
- 70 ml red wine, adding richness and a little bite.
- 3 ripe medium-sized tomatoes, chopped to give fresh sweetness.
- ⅔ teaspoon sugar, to balance the acidity.
- 6 pieces of allspice and 2 dried bay leaves for a subtle warm depth.
- Optional crumbled feta cheese to sprinkle on when you serve.
- 1 liter hot water or vegetable or beef stock to simmer everything together.
Your Complete Cooking Timeline
First up, you heat that olive oil in your pressure cooker on medium heat. Don’t rush this part, gotta get the oil warmed so it can get everything else going.
Add the finely chopped red onion and cook it till it’s translucent and soft. You’ll feel the kitchen smelling sweeter already.
Next, toss in your chopped garlic and stir it for about a minute. Watch out — garlic can burn quick, so keep it moving.
Time for the orzo. Stir it around so every little grain is coated with that olive oil. This sets the stage for a better texture later.
Then stir in your tomato paste, red wine, and chopped fresh tomatoes. Mix it all up and let the flavors start hanging out together.
Add sugar, allspice, and bay leaves, and season with salt and pepper to taste. Pour in the hot water or stock, making sure to cover the orzo nicely. Lock your pressure cooker lid in place and bring it up to pressure.
Cook on high pressure for 5 minutes. After cooking, allow a natural release for about 10 minutes so the flavors get to mingle fully. Then do a quick release to drop the pressure the rest of the way.
Give it a little stir, remove the bay leaves and allspice, and let it rest a few minutes before serving. If you want, sprinkle some crumbled feta cheese on top for that creamy salty kick.
Quick Tricks That Save Your Time
- Chop your onions and garlic while your cooker heats up. Saves a couple mins and keeps you moving.
- Use hot water or preheated stock instead of cold. You shorten the time it takes to get up to pressure and speed things.
- If you’re short on time, do quick release right after pressure cooking. Just watch out so it doesn’t splatter.
What It Tastes Like Fresh From the Pot
Right when you open your cooker you catch that tangy tomato smell mingling with warm spices. It’s like a hug for your nose, setting you up for the good stuff.
The orzo is tender but still has a little bite, never mushy or soggy. Each grain is wrapped up tight with that rich tomato and wine sauce. It kinda sticks to your spoon the way you want.
The flavors are cozy and layered. Sweet tomatoes, a little tingle from the wine, and spices that peek through just right. Add the feta and you get creamy salty notes that balance it perfectly.
Smart Storage That Actually Works
Leftovers? No prob. Transfer your manestra into airtight containers that seal well. This keeps the coziness locked in and fridge germs out.
Pop it in the fridge for up to 3 days, and it keeps tasting just fine. Just give it a good stir when you reheat so it’s nice and saucy.
If you want to freeze, scoop portions into freezer bags or containers. Squeeze out as much air as you can before sealing. It freezes well up to 2 months.
When reheating, add a splash of water or broth and warm it gently on the stove or microwave. This helps bring it back to that fresh-from-the-pot texture you love.
Everything Else You Wondered About
- Can I use chicken broth instead of water? Totally! Chicken broth adds a richer flavor and works real good with the spices here. Check out our homemade chicken broth recipe for a quick fix.
- What if I don’t have red wine? Don’t sweat it. You can swap with extra broth or just skip it, but wine does give a nice depth. For more kitchen tips, see kitchen wine alternatives.
- How do I know when to do quick release vs natural release? Natural release lets flavors settle and reduces splatter, good for dishes like this. Quick release is neat if you’re in a hurry. I usually do natural release first, then quick release if there’s still pressure. Learn more on pressure cooker techniques from our pressure cooker guides.
- Can I add veggies to this? Yeah, throw in diced zucchini or bell peppers when you add the orzo. They cook quick and add freshness. Try some of our healthy veggie recipes for inspiration.
- Is this good for meal prep? Oh yes. Manestra holds up great in the fridge and freezer. Makes lunch or dinner easy-peasy. For more meal prep ideas, visit meal prep ideas.
- What cheese goes best with this? Feta’s classic, but mozzarella or ricotta also pair beautifully if you wanna switch it up. Find cheese pairings in our best cheese pairings post.
Manestra - Greek Orzo With Tomato Sauce
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 7 tablespoons extra virgin olive oil because you wanna start with good fat
- 1 medium-sized red onion finely chopped to get that sweet base
- 1 garlic clove chopped, adding just the right punch
- 250 grams orzo medium-sized, which soaks up all the sauce nicely
- 1.5 tablespoons tomato paste for that tangy tomato backbone
- 70 ml red wine adding richness and a little bite
- 3 ripe medium-sized tomatoes chopped to give fresh sweetness
- ⅔ teaspoon sugar to balance the acidity
- 6 allspice
- 2 dried bay leaves for a subtle warm depth
- 1 liter hot water or vegetable or beef stock to simmer everything together
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium heat.
- Add the finely chopped red onion and cook until translucent and soft.
- Toss in chopped garlic and stir for about a minute, keeping it moving to prevent burning.
- Add orzo, stirring so every grain is coated with oil.
- Stir in tomato paste, red wine, and chopped tomatoes. Mix well.
- Add sugar, allspice, bay leaves, then season with salt and pepper. Pour in hot water or stock.
- Lock the pressure cooker lid, cooking on high pressure for 5 minutes.
- Allow a natural release for 10 minutes, then perform a quick release. Stir and remove bay leaves and allspice. Let rest before serving.
