Chickpea Orzo Soup
This hearty Chickpea Orzo Soup is a complete Mediterranean-inspired meal made effortlessly in the Instant Pot. Featuring protein-packed chickpeas, tender orzo, and a punch of flavor from sun-dried tomatoes and capers, this vibrant stew is perfect for busy weeknights and meal prepping.
Instructions
- 1
Set the Instant Pot to Sauté mode. Heat extra virgin olive oil (2 tbsp) and sauté yellow onion (1 large) for 5 minutes until soft. Add garlic (8 clove) and stir for 1 minute.
- 2
Add smoked paprika (2 tsp), ground cumin (2 tsp), red chilies (2 dried), and tomato paste (4 tbsp). Cook for 2 minutes, stirring often until the paste darkens.
- 3
Pour in a splash of vegetable broth (4 cup) to deglaze the pot, scraping up any browned bits from the bottom.
- 4
Add the remaining vegetable broth (4 cup), water (2 cup), orzo (1 cup), chickpeas (30 oz), leaves (2 bay), fresh rosemary (2 sprig), fresh oregano (5 sprig), kosher salt (1.5 tsp), black pepper (0.25 tsp), and diced tomatoes (28 oz). Stir to combine.
- 5
Secure the lid. Select Pressure Cook on high for 4 minutes. Once finished, let the pressure release naturally for 5 minutes before manually releasing the rest.
- 6
Open the lid and discard the bay leaves and herb sprigs. Stir in dried tomatoes (9 sun), capers (3 tbsp), and parsley (0.5 cup). Adjust salt and pepper to taste.
- 7
Ladle into bowls and garnish with lemon zest (1) and extra parsley if desired.
Nutrition Facts
Per portion