Instant Pot and Oven:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, garlic powder and pepper. Brown for about 5 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Evenly sprinkle in the orzo. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. 
5. Meanwhile, in a bowl mix together the cottage cheese, cream cheese, sour cream and the green chiles. (I used this whisk*).
6. When time is up let pot sit for 3 minutes and then move valve to venting. Remove the lid. 
7. Stir in the tomato sauce. 
8. In a 9×9 or 9×13 inch baking dish add half of the orzo beef mixture. Spoon the cottage cheese mixture over the top. Spread as best as you can. Pour the rest of the orzo mixture over the top. 
9. Bake at 350 degrees for 25 minutes. Add the cheese on top and bake for 5 more minutes. Let sit for 5 minutes and then serve.

Stove and Oven:

1. Cook orzo until al dente according to package directions. Drain, rinse and set aside (you don’t need broth for stove version).
2. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, salt, garlic powder and pepper. Brown for about 5 minutes. 
3. Stir in the tomato sauce and the orzo. Turn stove to low and let simmer for 5 minutes.
4. Meanwhile, in a bowl mix together the cottage cheese, cream cheese, sour cream and the green chiles. (I used this whisk*).
5. In a 9×9 or 9×13 inch baking dish add half of the orzo beef mixture. Spoon the cottage cheese mixture over the top. Spread as best as you can. Pour the rest of the orzo mixture over the top. 
6. Bake at 350 degrees for 25 minutes. Add the cheese on top and bake for 5 more minutes. Let sit for 5 minutes and then serve.