This recipe moves fast, so I suggest getting all of your ingredients out and prepared before beginning!

Add the olive oil to your Instant Pot and press the saute button to heat the oil. Add in your minced shallot and garlic, and cook, stirring for 30 seconds.

Press the cancel button on your Instant Pot. Add in the fresh parsley, fresh basil, salt and pepper, stirring to combine.

Pour in your water (or broth) and the orzo, stirring to combine.

Add and secure the lid to the Instant Pot and set the seal release to Sealing.

Press the manual (or pressure cooker) button and set the time to 4 minutes. (It will take about 10 minutes for the Instant Pot to pressurize.)

After Instant Pot beeps, quick-release the pressure by moving the seal release to venting and wait until the float valve drops down.

Once it has dropped down, open the lid.

Stir in the crab, lemon zest, and lemon juice.

Let stand, uncovered, on the Keep Warm setting (it automatically goes to keep warm after it is finished cooking) for 10 minutes. This will soak up most of the leftover liquid and heat through the crab.

Stir in the cheese.

Scoop into bowls, topping with more fresh parsley, fresh basil, and Parmigiano-Reggiano cheese, if desired.